Disney Takes Theme Park Food Seriously — Here’s How

Once upon a time, food at Disney parks consisted of classic carnival fare, such as burgers, hot dogs and churros. And while those snacks are certainly still available, nowadays there are also innovative menu items created by Disney chefs to celebrate diverse flavors, tell a story or add a “Disney twist” to theme park favorites.

This is not to say that foodies don’t love traditional theme park food — the fact that culinary content creators frequent Disneyland's famous Little Red Wagon corn dog cart reinforces that — but they also want something more interesting. And that's what Disney chefs are delivering.

“Storytelling is at the core of who Disney is, and that sets our culinary vision apart from what’s traditional for chefs,” said John State, culinary director for the Disneyland Resort. “Seeking out ways to showcase a [story] through food is a great challenge to take on — and as Walt said, ‘it’s kind of fun to do the impossible.’”

Authentic Flavors to Try at Disney Parks

In addition to the annual seasonal festivals in Epcot and Disney California Adventure that showcase cultural dishes from around the world, as well as local ingredients from Florida and California, clients can find authentic global flavors year-round at the parks.

Storytelling is at the core of who Disney is, and that sets our culinary vision apart from what’s traditional for chefs

For example, La Creperie de Paris in Epcot’s France Pavilion serves savory buckwheat galettes and dessert crepes filled with fruit or hazelnut-chocolate spread.

Then, there's Wailulu Bar & Grill, located in the new Island Tower at the Polynesian Resort. This eatery offers a Polynesian-inspired menu, which, according to Brian Piasecki, director of culinary for Walt Disney World Resort, was developed in collaboration with cultural representatives and chefs at Aulani, a Disney Resort & Spa in Hawaii.

In California, foodies might head to Tiana’s Palace in Disneyland’s New Orleans Square. Here, Disney chefs collaborated with iconic New Orleans restaurant Dooky Chase to create the eatery’s authentic Cajun and Creole menu, and they source key ingredients such as Andouille sausage, golden rice and hot sauce from New Orleans and its surrounding region.

“We work very closely with our sourcing partners to identify unique products from all over the globe,” said Piasecki. “We know that level of authenticity plays an important part of the story in the overall flavor and quality of the food.”

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That’s also why all the meats served at Hungry Bear Barbecue Jamboree in Disneyland’s Bayou Country and Regal Eagle Smokehouse in Epcot are smoked in-house — something that would have been hard to find on quick-service theme park menus in the past.

“Storytelling requires authenticity,” explained State. “Authentic barbecue begins with selecting choice cuts of meat, applying not only the correct amount of seasoning, but the seasoning of that region, and adding smoke with oak or hickory. The aroma alone lends another layer of authenticity when the smokers are going.”

Culinary Placemaking

Disney theme parks transport guests to other places — regardless of whether that place is on earth, such as New Orleans or the Western U.S., or intergalactic, such as Batuu and Pandora —and that transportive power is an essential part of the Disney experience. And each park’s food helps continue the story.

“Creativity does not end with what you see in a land, attraction or theme park,” Piasecki said. “We have the opportunity to continue [the story] with taste, scent and texture. In the land of Pandora [from the Avatar films], the Na’vi do not eat like we do here, so as much as we all love a great cheeseburger, the way the Na’vi enjoy those flavors looks and feels very different.”

So that park guests can eat like the Na’vi, the culinary team created Cheeseburger Steamed Pods, available at Satu’li Canteen in Animal Kingdom Park. The fluffy bao-style buns are filled with a cheeseburger filling, so the flavors are familiar even though the presentation is “other worldly.”

Similarly, State notes the Felucian Kefta Garden Spread dish at Docking Bay 7 Food and Cargo in Star Wars: Galaxy's Edge was inspired by original Persian recipes of ground lamb meatballs; however, the plant-based version for the remote Outer Rim planet of Batuu at Disneyland is a combination of Impossible Beef and quinoa, with just a touch of spices.

“You are transported to another place after your first bite,” State said.

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Disneyland Resort chefs prepare many menu items from scratch in an added effort to achieve a sense of place and authenticity. Examples of this include the beef birria at Cocina Cucamonga Mexican Grill, the San Fransokyo Clam Chowder at Aunt Cass Cafe; and two different gumbos at Tiana’s Palace.

The work that goes into these dishes does not go unnoticed.

“Guests who have been visiting our parks for 30 years like to remind us how much the food has evolved and the storytelling has become such a rich fiber in each of the offerings,” State said. 

And it’s no different in Orlando.

“We truly do provide a ‘Mickey Mouse bar to Michelin star’ experience for our guests,” Piasecki said. “We strive to create a memorable experience, whether it’s a unique and themed pretzel or a cultural experience through the savannahs of South Africa at our signature restaurant Jiko – The Cooking Place at Disney's Animal Kingdom Lodge.”

That said, if clients want a really great corn dog, they should head to the Little Red Wagon.