Primo

The story

Crafted with passion, served with love

The Chef Behind the Kitchen

Two-time James Beard Award-winning Chef Melissa Kelly grew up on Long Island, spending her childhood in her Italian grandmother's kitchen, absorbing the traditions of Southern Italy's Puglian heritage. Named one of the most promising chefs of the 1990s by Food & Wine Magazine and covered by the New York Times, Bon Appétit, and T+L, she has led Primo at JW Marriott Orlando, Grande Lakes since the property opened in 2003. Her philosophy — simplicity, seasonality, freshness — was the foundation of the restaurant long before farm-to-table became a marketing term.

Sourcing That Goes Beyond the Buzzword

Forbes Travel Guide, which awarded Primo a Four-Star rating, put it plainly: "farm-to-table" isn't just an overused catchphrase here. Produce, honey, and eggs come from the restaurant's own on-site Primo Organic Garden and nearby Whisper Creek Farm. Seafood arrives from Florida fishermen — Cedar Key clams, shrimp, and catches from Ponce Inlet among them. Whole pigs come from Mountain Trail Farm in Clermont, FL, while chicken and duck are sourced from Lake Meadows Naturals in Ocoee, FL. The supply chain is specific, traceable, and local by design.

Mediterranean Cooking with a Florida Accent

The menu is rooted in the coastal traditions of the Mediterranean — Italy, France, and Spain — but Florida's pantry leaves a clear mark. Rock crab arancini and charred octopus seasoned with Cuban oregano and served with Seminole pumpkin romesco sit alongside rich tortelloni with braised beef rib and butter-poached lobster. A white pizza topped with marinated eggplant, pistachios, and squash blossoms represents the kitchen's Italian instincts filtered through local ingredients. Shareable small plates anchor the current menu, with pasta and pizza rounding things out. The restaurant has also held a recommended listing in the MICHELIN Guide Florida since its inaugural 2022 edition.

The Room and the Bar

A recent redesign brought rustic Mediterranean décor — earthen stone floors, cascading greenery, and a bamboo-backed bar that feels equally at home as an Italian courtyard or an alfresco Florida dining room. Guests are encouraged to arrive early and settle in at the bar, where the cocktail program takes the same Italy-meets-Florida approach as the kitchen. The Lost in Sicily, a whiskey drink blended with banana-infused Averna Amaro, orange bitters, and lime tincture, is a case in point. Vegan and vegetarian guests are well served by the seasonal, garden-driven menu, and families with children are warmly welcomed.