Ocala, FL (February 18, 2026) – World Equestrian Center – Ocala (WEC), a premier equestrian and hospitality destination in Central Florida, has officially opened The Equestrian Manor, a four-story, multi-concept dining and events venue anchored by four chef-driven restaurants, including two rooftop restaurants overlooking the resort. The opening marks a significant expansion of WEC’s food and beverage offerings, introducing globally influenced menus led by James Beard–recognized culinary talent.
With the opening of The Equestrian Manor, WEC grows its dining collection to 13 distinctive venues, continuing to build a chef-driven program that brings greater range and creativity to the region’s dining scene.
“World Equestrian Center was built with the vision of creating a destination that surprises and inspires at every level,” said Jeremy Gow, Senior Director of Hospitality Operations for World Equestrian Center. “Dining at The Equestrian Manor plays a central role in bringing the property’s vision to life. By welcoming accomplished chefs, globally influenced menus, and a commitment to thoughtful execution to Ocala, we’re raising the culinary standard for the region and creating experiences that feel both unexpected and world-class.”
The culinary program at The Equestrian Manor is led by Executive Chef Stephan Holland, whose more than two-decade career spans modern American, Spanish, Asian, Japanese and haute cuisine. His career includes collaborations with culinary icons Andrew Zimmern, Martha Stewart, José Andrés and Nobu Matsuhisa. At WEC, Chef Holland works with the team to deliver four signature dining experiences each with a unique culinary perspective.
The Polo Pony is an elevated American tavern designed as a refined yet approachable gathering place for both resort guests and locals. The space blends classic tavern warmth with polished detailing, offering a menu rooted in familiar comfort dishes elevated through technique and subtle global influence. Signature offerings include a dry-aged burger with house-made accompaniments, seasonal steaks prepared with refined execution, and thoughtfully composed shareable plates designed for social dining. The restaurant is led by Chef Roland LaCroix, whose background includes The Broadmoor, The Biltmore Estate, and Wellington Polo Stadium, bringing a balance of luxury hospitality experience and approachable American cooking to the concept.
Emma’s Patisserie brings a European-style bakery experience to The Equestrian Manor, offering an all-day destination for pastries, desserts, and confections crafted with artisanal precision. The expanded location features a curated selection of laminated pastries, classic French desserts, and seasonal specialties, alongside fresh-pressed juice and coffee service designed for both quick visits and leisurely indulgence. Led by James Beard nominee Chef Yohann Le Bescond and Executive Pastry Chef Kari Howard, the beloved bakery’s second location reinforces WEC’s commitment to culinary excellence while elevating the everyday bakery experience within a destination setting.
Genievieve’s is a rooftop Italian restaurant offering a refined, yet welcoming dining experience centered on handmade pastas and thoughtfully crafted classic dishes. With sweeping resort views, the restaurant emphasizes relaxed elegance, pairing traditional Italian techniques with a contemporary approach. Menu highlights include house-made pastas prepared daily, thoughtfully sourced proteins, and classic Italian flavors interpreted through a modern lens. The concept is led by Chef Kristofer Sullivan, whose experience includes Le Bernardin, Atlantis Resort, Bangkok Supper Club, and private chef work in Los Angeles.
The White Willow is a rooftop pan-Asian restaurant and bar offering contemporary interpretations of Asian cuisine through refined technique and modern presentation. Designed as a vibrant evening destination, the menu features sushi and sashimi alongside shareable plates inspired by flavors from across Asia, complemented by a curated cocktail and sake program. The restaurant is co-led by Chef de Cuisine Daniel Binghak and Sushi Chef de Cuisine Karl Reinhart. Chef Binghak brings broad pan-Aisian and hospitality experience from Universal Epic Universe, Disney’s Swan and Dolphin Resort, Hard Rock Casino International, and five years as senior sushi chef at Morimoto, while Chef Reinhard oversees the sushi program, drawing on an Edomae-inspired approach shaped by more than a decade behind the counter, including leadership roles at Michelin-starred Soseki in Winter Park and Natsu in Orlando.
All four restaurants are now open and available for individual dining, private experiences and full venue buyouts.
Beyond dining, a stay at World Equestrian Center – Ocala offers an immersive resort-style experience that extends well past the table. Guests can stay on-site at The Equestrian Hotel or The Riding Academy Hotel, unwind at Calluna Spa, and explore expansive equestrian venues and year-round competitions and events. Shopping, landscaped outdoor spaces, and a wide range of amenities encourage guests to spend time on property, creating a setting where culinary experiences are woven into a weekend or extended stay.
