We’re excited to welcome Philippe Tosques, a French restaurateur with more than 25 years of restaurant management experience, to the Disneyland Resort family. Today, Tosques celebrates his first day as general manager of the award-winning Napa Rose restaurant in Disney’s Grand Californian Hotel & Spa.
Most recently, Tosques managed operations for Jean-Georges Vongerichten’s Prime Steakhouse at the Bellagio in Las Vegas. He began his career in 1984 as a waiter in Paris and quickly worked his way up the ranks. Tosques has learned from some of the best in the industry, including world-renowned sommelier Jean-Luc Pouteau and Gaston Lenotre, a famous chef of nouvelle cuisine from the Le Pavillion Elysée in Paris. Tosques also opened Le Jardin de Sens in Montpellier with Chefs Jacques and Laurent Pourcel.
In 1989, Tosques moved to the United States and worked in Chicago as head captain at the Hotel Sofitel’s fine dining room, the Café de Paris. After a stint at the Hotel Sofitel Ma Maison in Los Angeles, Tosques returned to Chicago as the general manager of Chef Jean Joho’s Everest restaurant, where he received numerous awards.
If you met Philippe Tosques for the first time, you might be interested to discover that:
- In Las Vegas, he worked with Chef Hubert Keller to open the Fleur de Lys restaurant in Mandalay Bay.
- He also opened a designer burger eatery with Chef Keller that included a burger combo that went for $5,000.
- He’s the only person who has been a general manager with famous French chefs Jean Joho, Hubert Keller and Jean-Gorges Vongerichten, who all started their careers at the same restaurant, l’Auberge de l’Ill in Alsace, France.
- His talent for guest service is what makes him a great fit for Disney.
At Napa Rose, Tosques joins a staff that boasts 47 sommeliers – believed to be more than any other restaurant – who can offer 40 wines by the glass and a list of more than 200 vintages. Napa Rose, annually rated one of the best restaurants in Orange County, is known for enticing menus that change with each season and dishes that feature the freshest, hand-selected ingredients.
When asked about his new position, Tosques said: “I feel Napa Rose and the Disneyland Resort are a great fit for me and I look forward to working with a team that values guest satisfaction and the culinary arts just as much as I do. I am really excited about this new venture in my career.”