How Four Chefs Are Leading the Magic in Walt Disney World Kitchens
July is National Culinary Arts Month, and there’s no better place to celebrate than at Walt Disney World, where world-class cuisine meets unforgettable storytelling. Behind every bite, our talented team of culinary cast members are creating exceptional dining experiences in our parks and resorts.
Here’s how four extraordinary chefs are cooking up a little extra magic and leading the next generation of culinary professionals in the kitchen.
Hasa – Assistant Sous Chef, Pastry/Bakery at Magic Kingdom Park
In Fantasyland, Hasa gets to follow her dream of creating pastries and desserts for every guest and occasion – especially those with food allergies.
As someone with allergies of her own, her passion is fueled by creating allergen-friendly desserts that are just as magical and memorable as traditional offerings.
“I really try to put that foot forward when developing desserts and make sure that it’s accessible to as many of our guests as possible. Being able to talk to guests and ease their mind is something really special and unique that I get to do at Disney,” Hasa shares.
With over a decade of experience before joining Disney, she was drawn to the Company’s opportunities for growth, creativity, and collaboration. At the heart of her work is her dedication to supporting her team in the kitchen and crafting desserts that bring joy. Hasa describes her primary role as a cast supporter, ensuring that the dinner service runs smoothly and that her team feels supported and confident in the kitchen.
“I love being able to work in so many unique places and with so many unique people,” Hasa says. “There are so many people here that you can learn from around the world. Whether they are guests or cast, they influence your pastry style and how you work in the kitchen. It’s great to have that opportunity.”
Kwame – Assistant Sous Chef at Geyser Point Bar & Grill
Kwame’s culinary story is rooted in resilience and responsibility. He began cooking at a young age for himself and his family, and what started as a necessity quickly turned into a passion, further nurtured by culinary school and a semester growing through the Disney Culinary Program.
Inspired by the magic and those he met along the way, Kwame later returned to Disney to continue his culinary career and work his way up to his current role as Assistant Sous Chef at Geyser Point Bar & Grill, where today he leads with quiet strength and a team-first mentality. His approach to leadership is grounded in empathy, mutual respect and a deep belief in supporting others the way he was supported early in his career.
“It’s important to come in with a good attitude. If you come in with a bad attitude, your team’s going to feel that,” Kwame shares.
Whether it’s helping streamline back-of-house operations or starting service with a positive pep talk, Kwame makes it a priority to uplift his cooks and create an environment where they can thrive.
His top piece of advice to new team members? “Be yourself and be respectful of others.”
Matt – Catering Sous Chef at Disney’s Yacht & Beach Club Resort
As a Catering Sous Chef at the Yacht & Beach Club Convention Center, Matt uses every opportunity to educate his team about food.
With a personal focus on creativity and sustainability, Matt spearheaded a cast garden where team members can grow, harvest, and cook their own herbs and produce. Built using pulverized recycled glass, the garden does more than teach culinary skills – it fosters a culture of environmental responsibility and respect for ingredients.
“I started a little garden just to play into that story—seed to ingredient—to let them see what it takes to grow something and develop a new respect for what they’re working with. If you’ve grown that carrot yourself, you’re going to treat it differently,” Matt explains.
In the kitchen, Matt incorporates local and seasonal ingredients into his personalized menus for each event to ensure that guests enjoy fresh and flavorful dishes while also honoring their personal memories.
“In catering, every day is different. We meet with companies, wedding couples and families. We hear their stories and learn what they love, then build a menu around that. We build custom dishes and elevate the ordinary into something memorable. Seeing food go from the vision board to the plate is the best part of my job.”
Amanda – Sous Chef at Disney’s Wilderness Lodge
For Amanda, cooking is done as a team. As a third-generation Mexican-American, she grew up cooking with her family. With her father and grandmother often at the helm, everyone worked in stations, constructing small parts of a huge family feast. The same is true at Disney, where she started in the Culinary Program and built her skills across multiple signature restaurants like Cinderella’s Royal Table where she was supported by countless leaders who encouraged her creative drive.
Now as a leader herself, she ensures that her fellow cast members, from cooks to servers, are set up for success during each shift. Having grown in her career from a Culinary Program participant to Sous Chef, Amanda understands the importance of a strong sense of community and focuses on being a steady, supportive presence in the kitchen.
“I try to put myself in their shoes because I was in their position not too long ago. I want to make sure that I’m giving them what they need—just like my leaders gave to me.”
Ready to grow your culinary career alongside passionate teammates and inspiring leaders? Discover how you can be part of the team crafting unforgettable food and beverage experiences at Walt Disney World. Visit DisneyCareers.com to learn more.
