Chef Josh Cain
Executive Pastry Chef
The Caribe Royale
Chef Josh Cain oversees all pastry operations for the world’s largest Marriott including a team of 22 baking and pastry professionals for banquets and catering, in-room dining and the hotel’s 10 diverse and seasonally-inspired restaurants and lounges.
With more than 20 years of combined pastry and culinary experience in four and five diamond hotels and restaurants, Chef Cain is an effective mentor and leader with a proven track record of success.
Originally from North Carolina and a graduate of Johnson and Wales University in Charlotte, Chef Cain believes that one must think outside the box and test the palette like never before.
Chef Cain began his career with Marriott in 2006 at The Ritz-Carlton Amelia Island in Fernandina Beach, Fla. before becoming the pastry chef de partie at The Ritz-Carlton Charlotte in North Carolina. Most recently, he joins Orlando World Center Marriott from The Walt Disney World Swan and Dolphin Resort in Orlando where he held the complex pastry chef position since 2014.
Throughout his established career, Chef Cain has ensured consistent top quality pastry showpieces and specialty VIP desserts.
Monday, July 11, 2022
How Sweet! Behind the Scenes at Caribe Royale
Choose a tour time that’s convenient for your ANC schedule—with three tours available on Saturday, July 9 and one tour on Monday, July 11. (Saturday, July 9—Tour 1: 10 am-11 am; Tour 2: 1 pm-2 pm; Tour 3: 3:30 pm-4:30 pm and Monday, July 11—Tour 4: 2:30 pm-3:30 pm)
Join Executive Pastry Chef Josh Cain for an exclusive behind-the-scenes tour of the pastry kitchen at Orlando’s exclusive Caribe Royale Resort. Discover what makes this property so unique, including the specialty equipment that allows them to create specialty pastries and an array of distinctive chocolate offerings. You’ll enjoy an insider’s view of the hotel’s pastry kitchen, hot and garde manger kitchens and chocolate room—and the chefs will discuss everything from procurement to production to event order management Plus, wrap-up this one-of-a-kind tour experience with a sample of a sweet treat! Expect to stand or walk around for the duration of the class. Please wear comfortable, closed-toe shoes and have long hair tied back.
Target Audience: All
Get to Know Chef Josh
What is the most important tip you would like attendees to take away from your session?
I want everyone to feel the passion that I have for my craft and get excited about it as well.
ANC’s theme this year is “Powered by Imagination.” What do you do to keep your creative juices flowing or to feed your imagination?
I’m always looking for new and crazy ideas to be able to create out of chocolate and push boundaries.