Located in downtown Winter Park, AVA MediterrAegean offers more than just a place to dine. It creates an atmosphere centered on connecting with the customer, culture, and elevated Greek cuisine. Inspired by the coastal regions of the Mediterranean and Aegean, the restaurant blends classic Greek flavors with a modern twist. From its curated ambiance to its thoughtful menu, every detail reflects a commitment to both quality and experience. AVA is a space where meals become meaningful moments, and where food brings people together.
AVA is also known for its special seasonal offerings, including their Mother’s Day Prix Fixe brunch on Sunday, May 10. Reservations are required, but anyone is welcome.
My Experience
I was invited to AVA for brunch, where we were seated outside in a setting that felt both relaxed and upscale. I started with a matcha and selected the prix-fixe brunch menu, which offered roughly a 2-hour paced dining experience.
The first course, Avocado Aegean Toast, featured sourdough topped with shallot, lemon, arugula, basil, and shaved parmesan. It was fresh, light, and perfectly balanced. The second course, Shrimp Arrabiata, elevated a classic pasta dish with rigatoni, spicy San Marzano tomato sauce, ricotta, and basil pesto. Although there was some spice and richness, it was not overwhelming.
For dessert, the Lavender Olive Oil Cake stood out with its presentation, moist texture, and unique flavors. Filled with fresh blueberry jam and aries with Aphrodite tea and pine nut, it was both fragrant and satisfying. But the highlight of the entire meal was the French toast. Topped with dates, caramel, and nuts with vanilla gelato served on the side, it was the best item on the menu—fluffy and perfectly sweet without being too much.
The chef also surprised us with additional dishes, including spanakopita made with crispy phyllo, PDO feta, basil, scallions, and golden raisins. Plus, flaming halloumi cheese, made with sheep’s and goat’s milk, a classic Greek dish. Prepared table-side, it was surrounded by an alcohol mixture and set on fire in front of us. As the flames rose, our server explained how the alcohol mixture enhances both smokiness and sweetness.
Beyond the food, the service was exceptional. Every staff member was attentive, kind, and knowledgeable, offering insight into each dish, making this experience feel more personal. Our server shared that the restaurant’s guiding philosophy is to “share words while we share food.”
Meet the Chef: Kevin Larsen
Behind the experience at AVA is Executive Chef Kevin Larsen, whose 21+ years of culinary expertise shape the restaurant’s identity. Born of Danish and Puerto Rican heritage, his cooking reflects a blend of cultures rooted in family, tradition, and shared meals around the table. His passion for food began at just six years old after being inspired by watching Chefs Emeril Lagasse and Julia Child.
Chef Larsen’s formal training began at the Technology Center of DuPage in Illinois, where he studied culinary arts in high school. By 17, he had earned the title of “Teen Iron Chef” and became a ProStart Regional and National Champion. He went on to attend Kendall College in Chicago, where he further developed his craft before securing an internship at The Peninsula Hotel Chicago, which is a Forbes Five-Star, AAA Five Diamond property. What began as an internship turned into six and a half years of experience across multiple kitchens within the hotel.
During his time there, he worked under renowned chefs including Lee Wolen, Jonathan Kinsella, and Curtis Duffy, contributing to teams at both The Lobby and Avenues that earned Michelin stars in 2012 and 2013. These years shaped his technical precision and deep respect for high-level culinary execution.
“I’m passionate about developing people, teaching, mentoring, and building strong teams,” said Chef Larsen. “Being able to combine that with creativity and bring ideas to life on a plate makes it incredibly rewarding.”
From helping open Virgin Hotels Chicago to spending six years with Restoration Hardware’s café division, Chef Larsen was a large part of opening multiple restaurant concepts and refining culinary operations. His leadership trajectory is equally impressive, becoming a sous chef at 24, an executive sous chef at 26, and an executive chef by 28. He later served as Director of Standards and Safety for The Twelve Thirty Club in Nashville and went on to work as a regional chef and culinary consultant.
In 2023, he joined Riviera Dining Group as Executive Chef of AVA Winter Park. His cooking style is rooted in Mediterranean, Mexican, and Spanish influences, drawing inspiration from regions across the Mediterranean Sea, including Greece, Italy, France, Morocco, and Turkey. His dishes emphasize fresh, herbaceous flavors, high-quality ingredients, and a balance between elegance and warmth. Additionally, elements like olive oils, fresh herbs, and globally inspired spices are used intentionally to evoke “parea,” the Greek concept of connection, community, and shared joy.
“I was drawn to AVA and RDG because of the level of excellence and the commitment to luxury and high standards,” said Chef Larsen.
Chef Larsen described his creative process as both collaborative and deeply intentional, often taking anywhere from eight days to three weeks to fully develop a dish. From sourcing ingredients to training staff and refining presentations, every detail is considered. From his experience as a chef consultant, he also relies on inspiration boards to conceptualize menus.
“It allows me to clearly define the vision and understand the ‘ask’ behind a dish or menu, whether it’s driven by cuisine, concept, or guest experience,” said Chef Larsen.
At AVA, Chef Larsen is focused on continued growth and innovation, including menu evolution, seasonal tasting experiences, and special programming like holiday menus and Magical Dining. He also noted that the restaurant is home to AVA Lounge, a hidden, members-only sanctuary. Beginning at 10 PM Thursday through Sunday, the space transitions and extends access beyond its membership base for a bottle service–driven experience.
Above all, Chef Larsen’s perspective is grounded in connection with one of his mottos being “You learn a lot about someone when you share a meal together.”
It’s a belief that defines not only his approach to food but the entire experience at AVA, where every dish tells a story, and every guest is invited to be part of it.
