Three Leaders Creating Culinary Excellence on the Disney Treasure
At the end of 2024, Disney Cruise Line launched its brand-new ship, the Disney Treasure. With three rotational dining restaurants, two signature dining restaurants and multiple fast-casual dining locations, preparing the ship for guests was a collaborative effort amongst the culinary team. Today, we’re introducing you to three culinary leaders who helped bring the Disney Treasure to life and exploring what makes a culinary career at Disney Cruise Line special.
Fabrice and Goran have had long careers with Disney Cruise Line culinary and have extensive knowledge of the brand and operation. But with our fleet growing to 13 ships by 2031, the team was also able to bring in new talent, like Mariateresa, who will use her experience on the Disney Treasure to lead the opening culinary teams on the Disney Adventure, launching later this year. This blend of experience is the perfect balance of skills to create culinary excellence.
Name: Mariateresa
Role: Executive Chef
Time with Disney Cruise Line:
6 months
Name: Fabrice (Featured above with Michelin recognized Chef Arnauld Lallement.)
First Role: Chef de Partie, Remy
Current Role: Executive Chef, Remy/Enchanté
Time with Disney Cruise Line: 14 years
Name: Goran
First Role: Commis Chef
Current Role: Executive Chef
Time with Disney Cruise Line: 25 Years
What drew you to Disney Cruise Line?
Mariateresa:
I was introduced to the company ethics and values from a friend. From my first interview, I experienced the “family feeling” I was looking for.
Fabrice:
At a certain point in my life, I was looking for something different in my professional life. I was applying around the world to find something new, and that’s when Disney Cruise Line sent me a job offer. At first, I was a bit skeptical, but then when I found out about their fine dining concept it triggered my interest, and I accepted an offer to be a part of the Disney Fantasy opening team.
Goran:
Disney Cruise Line offered a unique opportunity to combine my passion for cooking with a sense of adventure and creativity. The idea of working for a company that creates magical experiences for families was incredibly appealing to me. Disney’s commitment to excellence and innovation was a major draw, and I knew it would be the perfect place to grow both personally and professionally.
1923 (left) and Worlds of Marvel (right), two rotational dining restaurants on the Disney Wish and Disney Treasure.
Tell us about your role. What do your day-to-day responsibilities look like?
Mariateresa:
As Food Manager, I make sure the entire culinary operation goes smoothly, delivering an unforgettable experience for the guests and the crew members. There are many decisions to be made during the day, but most of all my role is to guide my team and support them to achieve success.
Fabrice:
I am the Executive Chef of Remy and Enchanté. I oversee the entire operation of the restaurants, making sure our standards of food and service are followed every day. I work hand in hand with the Executive Sous Chef and Maître D’hôtel to make sure our guests have a memorable experience with us. Helping in the kitchen, ordering the equipment needed, testing and tasting and training our team are all the daily tasks that I am doing.
Goran:
As an Executive Chef, my role is to oversee the entire culinary operation on board. This includes managing a large team of chefs and ensuring the highest quality standards, which also includes sanitation and maintaining consistency in every dish we serve. My day starts early, with team briefings, kitchen inspections and a review of the day’s menus. I also spend time mentoring the team, conducting tastings and interacting with guests to gather feedback.
Enchanté by Chef Arnaud Lallement and Palo Steakhouse, adult-exclusive restaurants on the Disney Wish and Disney Treasure.
Describe your experience opening the Disney Treasure. What’s it like bringing a new ship to life?
Mariateresa:
It has been an amazing experience. Seeing the ship be put together has been magical! I enjoyed the dedication of the crew members and the effort they put in to make it perfect!
Fabrice:
Opening a ship is like stepping into an empty thing made just with sheets of steel and seeing it transformed into a dream maker. And this is exactly what our team achieved for the Disney Treasure.
Goran:
Opening the Disney Treasure has been one of the highlights of my career. It’s an exciting challenge to create a brand-new culinary program, train the team and ensure every detail is perfect before the first guests arrive. It’s like watching a dream come to life, from the first menu planning sessions to seeing families enjoy meals on board. The energy and teamwork involved in bringing a ship to life is very unique and requires more than words to describe.
Dishes served at Enchanté by Chef Arnaud Lallement.
Do you have a favorite dish that’s served on the Disney Treasure?
Mariateresa:
It is very hard to choose, there are so many I like. Some of my favorites are in the Plaza de Coco restaurant, the dishes are fresh, colorful and rich in flavor. The avocado soup, the guacamole and of course the desserts!
Fabrice:
My favorite dish is the gamberoni and caviar that we have on our collection menu. It’s a perfect combination of seafood with the sweetness of the gamberoni and saltiness of the caviar served with a calamansi (citrus) dressing.
Goran:
It’s hard to choose just one, but I’d say the Red Chicken Enchiladas served at one of our rotational dining restaurants is a standout. It’s vibrant, flavourful, and perfectly blends with ambiance and entertainment show dining that Disney is known for.
Blistered Poblano Pepper (left) and Margarita Lime Cheesecake (right), served at Plaza de Coco on the Disney Treasure.
How does Disney Cruise Line offer professional growth for culinary crew members?
Mariateresa:
There are plenty of trainings but not only that, crew members are supported and empowered in their growth daily. The fleet is expanding, and we are looking for more and more talents. Now more than ever, the leader’s priority is to give crew members all the necessary tools and knowledge to be ready for the next step in their career.
Fabrice:
Disney Cruise Line gives the opportunity for passionate people to grow. If you really give it your best then the sky is the limit. In my experience, I’ve seen Commis Chefs become Executive Chefs in just a few years just because they had the right attitude and will to learn.
Goran:
Disney Cruise Line provides extensive training, mentorship programs and opportunities for advancement. The company invests in its crew members’ growth. Many of my team members have risen through the ranks, including myself. It’s fulfilling to see them thrive.
Mickey & Friends Festival of Foods (left) and Marceline Market (right), casual dining options on the Disney Wish and Disney Treasure.
What surprised you about culinary at Disney Cruise Line?
Mariateresa:
The high quality of the ingredients, the large variety of food available, the extreme care taken to plate each dish, the attention to details.
Fabrice:
The discipline, the care and attention to details is always amazing at Disney Cruise Line.
Goran:
What surprised me the most was the level of detail and creativity involved in every aspect of the dining experience. From themed dining rooms to character-inspired dishes, the culinary team goes above and beyond to deliver something truly magical, including Disney Cruise Line adult exclusive restaurants Palo Steak House, Remy and Enchanté.
Blueberry Lemon Bavarian Cream (left) and Duck Confit Pastilla (right), served at 1923 on the Disney Wish and Disney Treasure.
What advice do you have for people exploring a culinary career with Disney Cruise Line?
Mariateresa:
Go for it!!! It is an amazing company that takes a genuine interest in the wellbeing of the crew members and focus on their growth. There are plenty of opportunity for everyone. It is hard work, but the rewards are incredible!
Fabrice:
If you are passionate, come give it a try. Remember this is hard, but it is also very rewarding. You will be successful if you really want it. Listen to others, follow the rules and be nice to each other and you’ll have a great time on board our ships.
Goran:
Embrace the opportunity with an open mind and a willingness to learn. Working at Disney Cruise Line requires hard work, dedication and a passion for excellence, but the rewards are immense. You’ll grow as a professional, experience different cultures and create unforgettable memories for guests. Last but not least, “dream big because it’s all possible”.
Lamb Shwarma Salad (left) and Sticky Date Pudding (right), served at Worlds of Marvel on the Disney Wish and Disney Treasure.
With two new ships joining the fleet this year, and even more on the horizon, there has never been a better time to start your culinary career with Disney Cruise Line. As our fleet grows, so will your career! You can visit DCLJobs.com to explore culinary openings, or contact the procurement ally for your region to start the application process.