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Cress In The News

Zagat Guide Orlando: Top Restaurant
Since 2012, Cress has been rated the Top Restaurant in Central Florida according to Zagat. Here is more information on Zagat Orlando

2016, 2015, 2014: Florida Trend Golden Spoon Award (Farm to Table Category)

2015, 2014, 2013, 2011 James Beard Award Semifinalist - Best Chef South: JBF
Chef Hari Pulapaka is honoured to have been named a James Beard-Best Chef South semifinalist on four occasions. Only a handful of Chefs received this nomination in a six region category including the states of Florida, Louisiana, Alabama, Mississippi, Arkansas, and Puerto Rico.

3-Course Interview: Chef Hari Pulapaka: Gambit (Best of New Orleans)
Helen Freund interviews Chef Hari on "farm to table dining" Here is the link to the interview.

2015: Gold Medal Winner: Inaugural National Farm to Table Competition
Chef Pulapaka won the inaugural farm to table competition in New Orleans at a nationwide competion held at the New Orleans Convention Center. Here is a link with more information.

2015: Published first book Dreaming in Spice

2016: Chef Pulapaka's piece in the Local Palate March 2016 Issue

2015, 2014, 2013: Monterey Bay Seafood Watch Blue Ribbon Task Force.

Since 2013: Advisory Board: Chef Action Network

2015: Farm to Table to Farm: A James Beard Foundation Blog
JBF featured the Food Waste program at Cress in the blog.

5 Occasions: Invited to Cook at the Prestigious James Beard House (Cress at the JBH: Monday, April 4, 2016)

Chef Op-Ed: James Beard Foundation Blog
Katherine Miller of Chef Action Network and Chef Hari Pulapaka propose a more collaborative approach to debating policy. Chef Op-Ed: How to Feed the World, Hari Pulapaka

Huffington Post Blog
Chef Pulapaka writes regularly about a variety of topics related to sustainability and food on Huffington Post. Chef Pulapaka's Huffington Post Blogs

2014: Co-Hosted First Central Florida JBF-CAN Salon
Cress co-hosted the first ever Boot Camp and Salon by the James Beard Foundation and Chef Action Neteork at beautiful Lake Meadow Naturals farm. For the very first time, we helped convene a wide variety of influential chefs, food writers, farmers, and others to help think thourgh ways in which we can improve our food system. Here are recaps of the event by Heather McPherson of the Orlando Sentinel and Scott Joseph of Scott Joseph Orlando

2016, 2015: Helped draft & organize the nation's first ACF-certified Green, Local, Sustanable professional cooking competition, Artisan Alley Garage, DeLand, FL

Emeril's Florida: Food Network & Cooking Channel.
In 2013, chef Emeril Lagasse featured Cress during the second season premier of widely popular show. Here is a video of the segment.

2015: WMFE 90.7 (NPR, Orlando), Fall Harvest in Central Florida.
In the kitchen at Cress & in the field at Tomazin Farm, samsula. Here is a podcast of the segment.

Orlando Sentinel: Orlando Sentinel Culinary Hall of Fame, inducted 2014.

Orlando Signature Magazine (Orlando Sentinel): Orlando Power Couples (Jenneffer & Hari), 2016. Link to article.

Orlando Sentinel: Orlando Power Couples (Jenneffer & Hari), 2014.

Orlando Sentinel: Critics's Choice Best Overall Restaurant 2014, 2013

Volusia-Flagler Business Report: 2013: One of The Most Influential Women in Business
Dr Jenneffer Pulapaka who runs her own medical private practice The DeLand Foot and Leg Center and is also the Wine Director, Manager, and Co-Owner of Cress was recently named one of The Most Influential Women in Business for 2013 by the Volusia-Flagler Business Report.

2012: Invited to & attended First Official James Beard Foundation Boot Camp for Policy & Action in Louisville, KY.

A Luxury Travel Blog: Top 5 Restaurants in Orlando, 2013
Here is more information on this recognition: A Luxury Travel Blog

Food & Wine - Star Chef Feature Interview: Read the interview here, 2013

Chefs Collaborative - Member Spotlight Interview: Read the interview here, 2013

Scott Joseph Restaurant Guide: James Beard Dinner Preview Dinner: 2012
This was a preview dinner held at Emeril's Tchoup Chop of our scheduled dinner at the James Beard House on October 10, 2012. Here is Scott Joseph's wonderful account of the preview dinner.

Scott Joseph Restaurant Guide: Pop-Up at Gary's Seafood: Featured Chef, 2012
We had a fabulous time bringing flavours from Cress to Downtown Orlando in a pop-up experience. Here are some reviews: Tasty Chomp's Food Blog, Scott Joseph

Wine: The View From Orlando, November 2011
James Beard Nominees Charity Dinner at Cress Restaurant: The Spinoff More...

Orlando Magazine: Dining Feature, Joseph Hayes, July 2011
“I’ve been an academic most of my life,” says Hari Pulapaka, but there’s nothing staid and scholarly coming out of his kitchen at Cress. Time is a precious commodity for this 45-year-old chef. A full-time mathematics professor at Stetson University ... More

One Plate A Time: Full Sail Documentary: Liam Pool, September 2010
Hari Pulapaka takes some time out from his career as a mathematician for a leading university to follow his passion as a gourmet chef. His successful restaurant is only the beginning ... More

Orlando Weekly: Multiple Features, Faiyaz Kara, 2009 - present
Monday night is always date night for Cress Restaurant chef Hari Pulapaka and his wife Jenneffer. Shutting the doors to their intimate DeLand boîte once a week allows the charming culinarians an opportunity to spice up their love life, while doing the same for their tastebuds. So where does the personable pair seek retreat, and on what exactly do they nibble? ... More 1 ... More 2 ... More 3

WMFE 90.7-NPR: Intersection, Mark Simpson, December 2010
Every year, Intersection host Mark Simpson tries to get at least one food episode in for listeners. This year Intersection digs into some locally produced treats with great results. Michael Tiner, who directs the Homegrown Co-Op food market discusses the state of the local food movement in Central Florida, and brings a wide spectrum of snacks. Meanwhile Hari Pulapaka, who co-founded Cress Restaurant in DeLand, brings a broccoli soup made from local ingredients, as well as a succulent baby back pork ribs accompanied by a sauce with burning ghost chilies ... More