All About Us

Our Story

East End Market is a neighborhood market and food hall in the Audubon Park Garden District of Orlando, Florida. The Market showcases some of Central Florida’s top food entrepreneurs, makers, artisans & chefs. The two-story structure is home to a dozen merchants, a large event space, a demonstration kitchen, an incubator kitchen, offices, retail shops, a full-time, award-winning caterer & a world-class ramen restaurant.
The first floor hosts eleven independently-owned businesses offering breakfast, lunch & dinner options, fresh baked bread, locally roasted coffee, dessert cakes & cookies, organic juices, raw food specialties, artisan cheeses, local groceries and meats, plants, flowers & more shopping. Contiguous to the Market Hall is a Domu, a ramen restaurant & bar. The property is landscaped with Florida-friendly varietals, as well as home to a working market garden. East End Market is not only a hub for local food & culture, but also a community space fostering creativity & collaboration.
Meet

John Rife, Founder & Owner

John is native to Central Florida and a passionate supporter of the small businesses and food entrepreneurs that are making the area a vibrant and tasty place to live. East End Market is a marrying of his experience as a commercial real estate developer and his efforts over the last five years to champion a local and sustainable food system.

In 2010 he founded the Winter Park Harvest Festival, and along with fellow East End staff, he runs farm to table events, agritourism trips, gardening classes and the Winter Park Urban Farm. From public speaking engagements to teaching urban agriculture at Rollins, John is one of Central Florida’s most vocal advocates for the Good Food movement.

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John Rife, Founder & Owner
Meet

Kamrin Rife, Chief Financial Officer

Kamrin Rife brings her background in business and strategic financial planning to East End Market. Upon completing her undergraduate degree in International Business from Rollins College, she continued on to receive her MBA and Sports Business Management Master’s Degree from the University of Central Florida’s DeVos program.

She took a break from the business world to raise her two children before joining the East End Market team as the Chief Financial Officer. In her role she is responsible for the day-to-day finances, financial forecasting, and business analysis. She brings the perspective of a mother to the business as well, looking for areas in which East End Market can help parents teach their children about good, whole foods and engage children in making their own healthy food choices.

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Kamrin Rife, Chief Financial Officer
Meet

Jessica Tantalo, Chef In Residence

A Le Cordon Bleu graduate, Jessica has followed her passion for food to kitchens throughout Florida and North Carolina. She accredits her parents with instilling the respect and familiarity of cooking at a young age. Her Mother, always experimenting with a new cuisine while forcing transparency of ingredient origin and nutritional value, while her Father, is a traditional perfectionist when it comes to Sunday Suppers. A delicate blend of professional culinary training refined by meticulous mentors has only furthered her obsession of great food.

Sustenance and frivolity continue to lie at her hearts core, along with a dedicated responsibility to support the local food movement. On a mission not only to educate everyone on the simple and rewarding techniques of cooking, but also to expand the pantry of the home cook. By removing the fear of the unknown, she hopes to empower experimental diners to eat seasonally and sustainably. Every part of cooking is delicate. It simultaneously requires all five senses, that is why it is so special, and she wants to keep it that way.

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Jessica Tantalo, Chef In Residence
Meet

Ashley Coggins, General Manager

Ashley Coggins came to East End Market with experience in the culinary industry as a freelance writer, recipe developer and had a hand in managing and planning local food focused events. She also has a Bachelor in Science from the University of New Haven.

Along with cooking, photography and traveling, she is passionate about food and loves sharing her affinity for cuisine through her writing and charity work. She vows that nothing brings people together like an appetizing meal and great conversation.

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Ashley Coggins, General Manager
Who's Where

Downstairs Market Hall Map

East End Market Downstairs Map 2
Market Hall
Market Hall
Our Market Hall consists of award-winning chefs and tradespeople offering everything from artisan bread to fancy sandwiches, gluten-free bowls, vegan smoothies, locally roasted coffee and everything in between. Drink, shop, eat and enjoy all ten merchants, seven days a week.
Incubator Kitchen
Incubator Kitchen
A reliable, affordable and well-equipped kitchen for growing food businesses and Orlando's aspiring foodpreneurs. This collaborative space offers a place to legally prepare, process, cook and store perishables, all within Central Florida’s first culinary food hub.
Event Spaces
Event Spaces
We’ve designed the venues at East End to serve the diverse event needs of our customers and neighbors. They reflect the ethos of East End with a rustic, cozy and sustainable style. From tying the knot to toasting and team building, we’ve got the venue to fit your vision.
Private Offices
Private Offices
Private upstairs offices house some Orlando's most talented wedding planners, photographers, caterers and more including the Audubon Park Garden District home base. Co-working spaces and amenities are also available for short or long term business use.
Demonstration Kitchen
Demonstration Kitchen
With the upstairs top-of-the-line Demo Kitchen, the cuisine and catering of your perfect event can be managed in style. From cooking classes to farm-to-table dining experiences, the kitchen takes the guesswork out of serving your guests the absolute best.
Full Service Restaurant
Full Service Restaurant
DOMU is a slang term for "a dream come true" and the ambiance oozes that ideology of going against the grain and creating something unique. Learning true Japanese techniques and infusing them into the chef's modern day take was the heart and soul of this concept.