Executive Chef Nick Billings – Corner Chophouse Winter Park
We caught up with Corner Chophouse Winter Park Executive Chef Nick Billings to explore what sets this neighborhood steakhouse apart in the heart of Hannibal Square. From house-butchered Certified Angus Beef and creative cocktails to warm, refined hospitality, Chef Billings shares his vision for a classic chophouse experience with fresh energy and a true sense of community.
Orlando Style: What defines the “Corner Chophouse experience” compared to a traditional steakhouse?
Chef Billings: At Corner Chophouse we serve great steaks and great cocktails in a classic steakhouse atmosphere, but we bring a fresh energy and refined level of hospitality. We honor tradition and prioritize quality ingredients, but we give ourselves the ability to color outside of the lines. The restaurant is built for gathering, whether dining for a celebration or just stopping by for a drink, and we’ve become the place where people know your name.
Orlando Style: What trends are you seeing in fine dining and steakhouse cuisine right now?
Chef Billings: I would have to say sourcing the best ingredients that you can find and the beef you are using. Everyone knows most steakhouses use prime beef, I think we separate ourselves by using Certified Angus Beef.
Orlando Style: A great chophouse is as much about atmosphere as food. How do cocktails, service, and ambiance shape the overall dining experience?
Chef Billings: I think the cocktails must pair well with the food we serve, and the bar team does a great job at matching those flavors. The dining room team loves what they do and love what we do here, and that same energy is passed to every guest that dines with us, which is amazing to see on a day-to-day basis. The dining room has great ambiance as well, the decor and dimly lit dining room makes it a great and intimate dining experience, no matter the occasion.
Orlando Style: What goes into selecting and preparing the perfect steak—from sourcing to cooking technique?
Chef Billings: I think the biggest thing is the quality of beef you are using. Certified Angus Beef is what we use, and it’s the best. We butcher it all in house, so we’re able to break the loins down from start to finish, allowing us to select the best cut of steak for the guest’s desired temperature- making it the best possible dining experience.
Orlando Style: Beyond steak, what menu items are surprising guests the most?
Chef Billings: Our most popular would have to be the Beef Carpaccio and Tuna Crudo. The carpaccio has Dijonaisse and Balsamic Glaze paired with toasted Parmesan, Crispy Garlic and micro-Arugula that bring so much flavor and leave you wanting more. For the Tuna Crudo, we use Blue Fin Tuna paired with an aged Sherry Vinegar Dressing, Watermelon Radish, Olives, and micro-Cilantro. It’s a light but refreshing bite every time.
Orlando Style: For someone planning a memorable night out—anniversary, business dinner, or celebration—what’s your ideal “Chef’s Perfect Order” from start to finish?
Chef Billings: My ideal order for a night out at Corner Chophouse would be starting with the Milk Bread, Beef Carpaccio, and Cocktail Shrimp. For the salads, I would have to go with the Petite Iceberg. If it’s just me, I would go with a medium rare Ribeye but if I’m with my girlfriend Rachel, it would have to be the 38oz Porterhouse medium rare. For sides, it would be the Creamed Spinach, Radiatori and Cheese, and Pommes Puree. Drink-wise, I love a good Old Fashioned and our Wagyu Fat-Washed Old Fashioned is the best. My go-to desserts are between our Chocolate Cake or seasonal Cheesecake.
Orlando Style: What makes Winter Park such a special place to open a high-end restaurant?
Chef Billings: I think Winter Park is very community-focused, and we feel honored to be a part of a community where people want to spend their special occasions with us. Being able to bring a high-end steak house here is what winter park needed, and we’re grateful to be a part of this community.
Corner Chophouse
558 West New England Ave.,
Winter Park, FL 32789
cornerchophouse.com
321-972-2383
