Executive Chef Profiles - Red Lobster - Culinary Expert

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Chef Profiles
Senior Executive Chef Michael LaDuke Michael LaDuke
Senior Director of Culinary Development
Michael LaDuke

Chef LaDuke is Senior Director of Culinary Development and Concept Support, responsible for leading culinary expertise across the Red Lobster organization.

Before joining Red Lobster in 2005, Michael spent 17 years at Walt Disney World, where he held a variety of increasingly responsible culinary positions. Most recently, he served as executive chef at EPCOT Center, where he was responsible for all EPCOT restaurant menus and its Food Court, which he redesigned and re-launched with more innovative food. He also directed EPCOT’s International Food and Wine Festival.

Michael was recognized as Central Florida “Chef of the Year” by Restaurant Forum Magazine for his menu improvements to the Brown Derby Restaurant at MGM Studios and was named to the “Premier Chefs of America” list in 1996.
Executive Chef Darryl Mickler Darryl Mickler
Director of Culinary Development

Chef Mickler is Director of Culinary Development, responsible for leading the Culinary Development Team in developing creative fresh, delicious seafood for national promotions.

Darryl joined Red Lobster in March 2006, bringing with him a wide variety of culinary experiences.

Prior to Red Lobster, Darryl worked at Walt Disney World, where he was Chef de Cuisine and oversaw all banquet menu development at MGM Studios, Animal Kingdom and Walt Disney World Sports and Recreation.  Before Disney, he was a chef at Les Chefs de France, Darryl’s 1883, McGuire’s Irish Pub and Ruby Tuesday.

Darryl has won numerous medals in national and local culinary competitions and in 2005 was the featured chef at The James Beard House in New York City. He has appeared on radio and television cooking demonstrations, including The Food Network’s “Cooking with Kids” and the Discovery Channel’s “Great Chefs, Great Cities.”
Chef Michael Senich

Michael Senich, Executive Chef

Michael Senich is Executive Chef at Red Lobster, responsible for leading the chef team in creating dishes for the restaurant’s core menu.

Michael joined the Red Lobster in 2006 after working nine years with Walt Disney World in various roles, most recently the Global Food and Beverage Product Development Team. Prior to Disney Michael was a Chef at Arnold Palmer’s Bay Hill Club and Marriott’s Orlando World Center. He is a self-taught chef with a passion for sharing his culinary skills. He has appeared on radio and television, including The Food Network’s “Unwrapped”.  When not in the kitchen Michael enjoys spending time with his family and wakeboarding with his son Jacob.
Chef Heidi Lane

Heidi Lane, Managing Chef

Heidi Lane is a Managing Chef at Red Lobster, responsible for developing delicious, simply great seafood for the core menu and promotions.

Heidi joined Red Lobster’s  Culinary Center in 2000 and served as the Culinary Development lead for the company’s Canadian restaurants. She began her Red Lobster career in 1993 as a host in Columbus, Ohio, and then moved to increasingly responsible positions, including restaurant culinary and beverage manager and hospitality manager.

She holds a bachelor’s degree from Ohio State University in Hospitality Management with a specialization in restaurants.
 

William Cornaz, Asst. Sous Chef

Chef William Cornaz is an Assistant Sous Chef with over 10 years experience at Red Lobster. Born and raised in Orlando, Florida, he began working at Red Lobster at the age 16 making the company’s famous Cheddar Bay Biscuits at local restaurants. He now works at the Red Lobster Test Kitchen, developing dishes for the core menu and promotions. He is a graduate of the Orlando Culinary Academy with a degree in Culinary Arts.