Disney’s Grand Floridian Resort & Spa has promoted Matthew Sowers to executive chef, overseeing all 13 food and beverage locations at the 37-year-old flagship resort. The move represents a significant leadership transition in culinary operations.
The New Disney Leadership
Matthew Sowers brings more than 20 years of experience at Victoria & Albert’s, the resort’s MICHELIN-starred restaurant. He worked his way through various chef positions before serving as chef de cuisine, and now takes the executive chef role managing all Grand Floridian dining locations.
Miguel Santeliz moves into the chef de cuisine position at Victoria & Albert’s. He has three years of experience at the MICHELIN-starred restaurant and previously worked at:
- Trattoria al Forno
- Yachtsman Steakhouse
- Topolino’s Terrace
The MICHELIN Achievement
During Santeliz’s three years at Victoria & Albert’s, the restaurant earned Disney’s first-ever MICHELIN star. Victoria & Albert’s remains the first and only restaurant owned and operated by a U.S. theme park to hold a MICHELIN star.
This distinction adds particular importance to the leadership transition, as maintaining MICHELIN recognition requires sustained excellence meeting rigorous inspection standards.
Victoria & Albert’s History at Disney
The restaurant opened in 1988 alongside the Grand Floridian Resort itself. It underwent refurbishment in 2022 with a refreshed menu while maintaining its elegant, intimate atmosphere.
Victoria & Albert’s offers two curated tasting menus featuring:
- Fresh, sustainable ingredients
- Seasonally shifting offerings
- Courses inspired by the culinary team’s travels and personal stories
The seasonal menu changes ensure returning guests experience new dishes rather than repeating previous meals.
Broader Responsibilities
As executive chef, Sowers now oversees culinary operations at 13 distinct venues spanning multiple service formats:
Fine Dining: Victoria & Albert’s, Citricos, Narcoossee’s
Character Dining: 1900 Park Fare
Casual Dining: Grand Floridian Café
Quick Service: Gasparilla Island Grill
Bars & Lounges: The Perch and other locations
Managing this diverse portfolio requires maintaining quality standards across different price points and service styles.
Promotion from Within at Disney
The leadership change reflects Disney’s strategy of promoting from within rather than hiring external culinary leadership. Sowers’ two decades at Victoria & Albert’s provide deep institutional knowledge and familiarity with Grand Floridian standards.
Similarly, Santeliz’s progression from other Disney properties to three years at Victoria & Albert’s before becoming chef de cuisine demonstrates traditional culinary career advancement within the company.
The Disney Resort Context
The culinary leadership change occurs during comprehensive Grand Floridian refurbishment continuing through early 2027:
Completed:
- Lobby (October 2025)
- The Perch lobby bar (November 2025)
Reopening Soon:
- Garden View Tea Room (March 19, 2026 after six-year closure)
Currently Under Construction:
- Porte cochère entrance
- Mary Poppins fountain at the Villas
Despite ongoing construction affecting guest areas, all 13 food and beverage locations remain operational under the new culinary leadership structure.
The Flagship Position
The Grand Floridian opened in 1988 as Walt Disney World’s flagship luxury property. After 37 years, it maintains this position despite newer deluxe resorts opening over subsequent decades.
Victoria & Albert’s established the resort’s fine dining credentials from opening day, creating culinary reputation that distinguishes the Grand Floridian from other Disney properties.
The MICHELIN star elevates this reputation further, creating stakes for the new leadership team to sustain the achievement while overseeing culinary operations across all resort dining venues.
For the Grand Floridian, this leadership transition represents both continuity through internal promotion and evolution as new leadership brings fresh perspectives while building on decades of institutional experience.
