Chef Anthony Fothergill specializes in Floribbean cuisine: Florida seafood with Caribbean vegetables. His cooking creativity draws from the variety of vegetables and sauces rooted in Caribbean cuisine paired with the best of land and sea to accompany the varied flavors and textures. He is the executive chef at Doubletree by Hilton at the entrance to Universal Orlando as well as the owner of Anthony’s Catering and Consulting. He has delighted diners as an executive chef for over two decades. He attended Nottingham Trent University in the United Kingdom. Creativity and the drive to be unique has kept Fothergill in the kitchen. “You don’t have to be a trendsetter or a trend-starter, but you need to be able to create something that’s going to be different from what other people are doing,” he says.