In honor of National Culinary Arts Month, Walt Disney World is shining a light on five of its own chefs — each bringing a distinct background, culture, and philosophy to the kitchens they lead across the resort's parks and Disney Springs.
At Magic Kingdom's Be Our Guest Restaurant, sous chef Alex leads nearly 100 culinary cast members and credits her growth to Disney mentors who championed her through the Disney Culinary Program. Her belief is simple: when cast members feel supported backstage, guests feel it at the table. Over at EPCOT's Le Cellier Steakhouse, Chef Carlos draws on his Puerto Rican upbringing and collaborates closely with Canadian Cultural Representatives to ensure every dish carries authentic storytelling rooted in the Canada pavilion's spirit.
Hollywood Studios' Chef Koli takes a guest-first approach to creativity — he's known for conducting table touches and letting conversations with diners spark his next culinary idea, a habit rooted in watching his mother cook communal meals from their family farm in Africa. At Animal Kingdom's Satu'li Canteen inside Pandora – The World of Avatar, Chef Charles crafts dishes designed to feel like they belong to the world surrounding them, blending comfort with a sense of discovery to deepen the immersive experience.
Rounding out the group is Gregory, an assistant sous chef chocolatier at The Ganachery in Disney Springs, who channels his Salvadoran heritage into handcrafted confections featuring tropical flavors like guava, passion fruit, and coconut. For Gregory, the sweetest part of the job isn't the chocolate itself — it's the genuine connections made with guests from around the world who come to taste something made with care.
This chef spotlight was originally published by the Disney Parks Blog.
