Traveling to Disneyland soon? You’ll want to add these resort restaurants to your dining list! We give a foodie shout-out to the winners of the Southern California Restaurant Writers awards!!
With a 36 year history, the Southern California Restaurant Writers, Inc. selects winners from south Santa Barbara to the border of Mexico. With such a large region, it’s a testament to the food quality at Disneyland that so many awards were presented to Disneyland restaurants at the annual banquet Sunday night.
Join me in congratulating Executive Pastry Chef Jean-Marc Viallet named the Pastry Chef of the Year! For the last ten years, Viallet has been dreaming up creative pastries for Disneyland guests.
Jean-Marc Viallet, Executive Pastry Chef, Disneyland Resort
Disneyland Resort received top honors in five categories! The Golden Bacchus is presented to restaurants with an extensive wine collection. The Golden Sceptre is considered the “top restaurant” award.
Special Award Category
* Pastry Chef of the Year: Jean-Marc Viallet, executive pastry chef, Disneyland Resort
Golden Bacchus Wine Award
* Napa Rose (Disney’s Grand Californian Hotel)
* Steakhouse 55 (Disneyland Hotel)
Golden Sceptre (Five Star)
* Napa Rose (Disney’s Grand Californian Hotel)
* Steakhouse 55 (Disneyland Hotel)
Gold (Four Star)
* Ariel’s Grotto (Paradise Pier, Disney’s California Adventure park)
* Blue Bayou (New Orleans Square, Disneyland park)
Sterling (Three Star)
* Goofy’s Kitchen (Disneyland Hotel)
* Storyteller’s Cafe (Disney’s Grand Californian Hotel & Spa)
Source: Disney Parks Blog
Chef Photo copyright Disney
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Chef Jean-Marc Viallet was the host of a Sweet Sunday event I attended last April at DCA. He was fantastic, and the desserts he made were divine! I am glad to see he is being recognized. Not only was his work product fantastic, but he was great at answering questions and putting on a cooking demo for us.
And glad to see Napa Rose and Steakhouse 55 getting some love. They are both must visits for when I go to DLR.
Love Steakhouse 55; glad to see that as well, John!