Norman Van Aken is known for introducing "Fusion" into the lexicon of modern global cookery. He is known as "the founding father of New World Cuisine". His memoir, "No Experience Necessary" has been hailed by Tony Bourdain, Thomas Keller, Emeril Lagasse, Mario Batali, and many more. He is a multiple James Beard Award Recipient and the only Floridian inducted into The James Beard's: ‘Who’s Who of Food and Beverage in America'. He was honored as one of the ‘Founders of the New American Cuisine’, alongside Alice Waters, Paul Prudhomme, and Mark Miller in Madrid. He's authored six cookbooks including, "My Key West Kitchen" (written with his son, Justin). His newest cookbook is with The University of Florida Press and is titled, "Norman Van Aken's Florida Kitchen". http://bit.ly/FloridaKitchen​

He is the Chef-Owner of NORMAN’S at the Ritz-Carlton, Grande Lakes, Orlando which celebrated it's 14th Anniversary this year. His NPR radio show "A Word on Food" is aired on WLRN Miami. He and partner Candace Walsh will soon open their Miami based cooking school, "In the Kitchen with Norman Van Aken" as well as 'Three', a fine dining restaurant and 'No. 3 Social' a roof-deck lounge. He is also Chef-Partner of "1921 by Norman Van Aken" in Mount Dora, Florida. The restaurant is affiliated with the award winning "Modernism Museum".