Congratulations! Disneyland Resort Executive Pastry Chef Jean-Marc Viallet took home top honors at the Southern California Restaurant Writers awards this past weekend.
Disneyland Resort won top honors in five categories, a generous nod to the vast array of outstanding dining options at Disneyland Resort: two restaurants at the Disneyland Hotel, two restaurants at Disney’s Grand California Hotel & Spa, one at Disney California Adventure park and one in Disneyland park.
“We are lucky to have Chef Jean-Marc as part of the Disneyland Resort Food and Beverage team,” said Michele Gendreau, director, Food & Beverage, Walt Disney Parks and Resorts. “With his creativity, exceptional artistry and talent he is able to conceive and produce the perfect pastry to bring Disney stories to life.”
Classically trained in France, Viallet has been creating innovative sweets for more than three decades, and for the past 10 years at Disneyland Resort. His favorite? “Chocolate desserts, with cream and crunchy textures,” said Viallet.
Following is a complete list of Disneyland Resort awards. The Golden Bacchus is for an extensive wine selection, with only about 30 of 1,500 restaurants achieving the award. The Golden Sceptre is the top restaurant award, with only 20 to 25 restaurants of 1,500 taking this one home.
Special Award Category
- Pastry Chef of the Year: Jean-Marc Viallet, executive pastry chef, Disneyland Resort
Golden Bacchus Wine Award
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)
The Southern California Restaurant Writers, Inc. has operated for 36 years as a non-profit seeking to improve the quality of restaurants in the region. Award winners are chosen from Santa Barbara south to the Mexican border.