At Juliana’s Orlando, head chef Carl Cherkaoui adds a dash of detail to his Italian cuisine with his thorough mind for sauces, spices, and herbs—a passion he developed while studying the culinary arts in Morocco, France, and Germany. His globally informed flavors grace house specialties such as the crabmeat-crusted grouper fillet and the pan-roasted pork loin in a balsamic glaze. And in the eatery’s main dining room, he and his waitstaff encourage diners to sip Italian and Californian wines amid the glow of a fireplace that someday hopes to be promoted to oven.
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