Robert Adams, executive chef Walt Disney World Catering Operations – Adams oversees the catering culinary team. His training was in Central Florida restaurant kitchens, and he helped open Orlando’s venerable Le Coq Au Vin. Adams has been with Disney since 1983, and helped open more than 40 restaurants in the parks and resorts.
Jeff Barnes, pastry chef, Disney’s Contemporary Resort – Barnes is an award-winning pastry chef who heads up the sweets team at one of Disney’s busiest convention hotels. With a bachelor’s degree in business, Barnes switched to baking as a career and worked at noted hotels and restaurants in Georgia and Florida before coming to Disney.
Lenny DeGeorge, executive chef Food & Beverage Product Development, Walt Disney Parks and Resorts – DeGeorge grew up in his family’s catering business, then studied at Johnson & Wales in Providence, R.I. After graduation he headed to Walt Disney World Resort to hone his skills in Magic Kingdom restaurants. At Artist Point at Disney’s Wilderness Lodge, he focused on the cuisine of the Pacific Northwest.
Kevin Dundon, executive chef, Raglan Road Irish Pub & Restaurant – Irish celebrity chef and PBS cooking show host, Dundon has been partner and master chef at Raglan Road in Disney Springs since it opened in 2005. Dundon’s modern Irish dishes pair well with craft beers from the Emerald Isle, daily live music and Irish dance performances.
Todd English, Todd English’s bluezoo – Celebrity chef, restaurateur and TV and radio personality, English opened his first Florida restaurant, Todd English’s bluezoo, at the Walt Disney World Dolphin in 2004. Bluezoo’s signature “dancing fish” grill features fresh seafood roasted over an open rotisserie.
Robert Gilbert, executive chef, Magic Kingdom. Gilbert oversees all of the dining operations in the Magic Kingdom. Prior to that he was executive chef for Walt Disney World Catering Operations for five years. During his 22 years with the company, he has also been chef de cuisine, Catering, for Disney’s Contemporary Resort, catering chef at Disney’s Yacht & Beach Club Resort, and chef for both Tony’s Town Square and The Crystal Palace at the Magic Kingdom.
Gregg Hannon, executive chef, Epcot. Hannon manages all the restaurants at Epcot, but his biggest job is creating new flavors for the annual Epcot International Food & Wine Festival, one of the longest, largest festivals of its kind in the world, and the annual Epcot International Flower & Garden Festival, both big culinary draws. With Disney since 1997, he also has been chef de cuisine, Catering, at Disney’s Grand Floridian Resort & Spa; chef de cuisine at Epcot; chef de cuisine at Disney’s Yacht & Beach Club Resorts and Disney’s Contemporary Resort, and a chef at Magic Kingdom.
Erich Herbitschek, master pastry chef, Disney’s Grand Floridian Resort & Spa – Herbitschek was born in Austria and studied at Mollard Pastry School in Vienna, the “city of sweet dreams.” After working in resorts in the United States, Philippines, Japan and Hawaii, Herbitschek now oversees a staff creating breads and sweets – 1,200 loaves of bread on an ordinary day. And his wedding cakes are legendary.
Scott Hunnel, chef de cuisine Victoria & Albert’s – Chef Hunnel started his career as a dishwasher in a Chicago restaurant, and today is at the top of his game with Central Florida’s only AAA Five-Diamond restaurant, Victoria & Albert’s in Disney’s Grand Floridian Resort & Spa. He graduated from Chicago’s Joliet Culinary Program, and has been with Disney since 1998. Hunnel and his culinary team prepare modern American cuisine with the best-of-the-best from around the world.
Gary Jones, culinary dietary specialist, Walt Disney Parks & Resorts – Jones has been an integral part of the Food & Beverage Operations team for 24 years. Initiatives focus on providing healthy options, expanding menu offerings for children, and developing new ideas for guests’ special dietary needs.
Tim Keating, chef de cuisine Flying Fish Cafe – Keating oversees a talented staff in the on-stage kitchen at the award-winning restaurant. The New Jersey-born chef began his culinary career in his early teens and mastered his craft at several top California hotels. He is a founding member of the Chefs Collaborative, a nationwide group that supports local farmers and inspires their customers to choose nutritious and sustainable foods. Flying Fish Café at Disney’s BoardWalk features seasonal cuisine with influences from around the globe.
Roland Muller, chef de cuisine Food & Beverage Product Development, Walt Disney Parks and Resorts – A native of the Alsace region of France, Muller began his cooking career at age 14, classically training in France. He moved to California to be part of, he says, “the American food revolution” and also to learn English. Muller worked at Disneyland Paris before coming to Walt Disney World Resort in 1997. Today he’s chef de cuisine for Walt Disney World Food & Beverage Product Development.
Tim Oakley, chef de cuisine Disney’s Wilderness Lodge Resort. Oakley oversees teams in the kitchens at both Whispering Canyon Cafe and Artist Point. He attended the Culinary Institute of America in Hyde Park, N.Y., and the University of Massachusetts at Amherst where he graduated with bachelor’s degree in hotel, restaurant and travel administration in 1995. Oakley spent his entire career at Disney’s Hollywood Studios at The Hollywood Brown Derby and Mama Melrose’s Ristorante Italiano before making the move to Wilderness Lodge.
Wolfgang Puck, Wolfgang Puck Cafe – Austrian-born Puck received his culinary training in France, and today oversees a food empire that includes restaurants in major cities around the world. He is the author of several cookbooks, including Adventures in the Kitchen with Wolfgang Puck. Signature dishes at his restaurant at Downtown Disney West Side include thin-crust pizzas
Michael Pythoud, executive chef, Disney resorts – Pythoud oversees the culinary teams at all of the Walt Disney World Resort hotels. A native of Neuchatel, Switzerland, he says he knew he wanted to be a chef at age 6 and began an apprenticeship at age 15 in a Swiss restaurant. His career took him from Switzerland to the Philippines, New York City and Disneyland Paris.
Stefan Riemer, master pastry chef, Food & Beverage Product Development, Walt Disney Parks and Resorts – Riemer was born in Berlin, Germany, and apprenticed in pastry kitchens at age 16. He graduated from Culinary Pastry School in Brunswick, Germany, and started working around the globe – Switzerland, Indonesia and India were stops along the way. His favorite medium is chocolate – Riemer says he bakes every single day and spends his free time trying out new desserts.
Bruno Vrignon, Les Chefs de France, Epcot – French-born Vrignon, long associated with the three French chefs who operate the Epcot restaurant – Paul Bocuse, Roger Verge and Gaston Lenôtre – trained with Bocuse at his legendary restaurant in Lyon, France. Vrignon has been chef at the Epcot World Showcase restaurant since it opened in 1982. Signature dishes include classic French onion soup, coq au vin, and marmite du pêcheur parfumée au safran, a traditional Mediterranean seafood casserole
Christine Weissman, executive chef, Disney’s Animal Kingdom and Disney’s Hollywood Studios – Weissman recently returned from California, where she was executive chef of Disneyland Resort. Prior to her move to California in 2012, she was the manager, Disney Cruise Line Food Standards. She got her start on the opening team at Disneyland Paris, then headed to Walt Disney World Resort for stints at Seasons Dining Room at the former Disney Institute; as the specialty chef in the Biergarten Restaurant at Epcot; chef de cuisine of catering at Disney’s Contemporary Resort and Magic Kingdom Park; executive chef of Epcot; and executive chef of Disney Cruise Line. Weissman is a certified Master Chef (Meister Pruefung I.H.K.), and is certified at Level One by the Court of Master Sommeliers.
Ed Wronski, Director, Food & Beverage Product Development, Walt Disney Parks and Resorts – A native of Detroit, Wronski graduated from the Culinary Institute of America in Hyde Park, N.Y. He first joined Disney in 1976, left to pursue other opportunities, then returned to the company. He spent five years at Tokyo Disney Resort, and returned to Walt Disney World Resort in 2003.
Disney dining has evolved to meet the discriminating taste of its guests, offering innovative, fun and healthful dining choices. Disney delivers everything from stellar, award-winning dining experiences to immersive dining that transports guests into cherished stories. There are more than 450 places to eat at Walt Disney World Resort, including fine dining in unforgettable settings, Disney character dining and quick-service restaurants. Behind-the-scenes innovation leads the way with allergy-friendly menus at up to 120 quick-service and table-service locations. Walt Disney World Resort also is one of the largest single-site purveyors of wine, with more Level One sommeliers than any other company in the world. Each year, Disney’s culinary team creates fresh dishes and new beverage choices for special events including the Epcot International Food & Wine Festival. For more information and to make reservations visit www.disneyworld.com/dine.
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