If Orlando’s food scene had a yearbook, and “Chefs Most Likely to Bail Post-Michelin Nod” were a thing active foodies could vote for, Seth Parker and Eliot Hillis would probably have been the odds-on favorites. But that doesn’t mean such recognition wasn’t a cherished feather in their collective culinary cap. “It was one of our life goals to be Michelin-rated,” says Hillis, who spoke openly, .
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