Disneyland Resort receives 10 awards from California Restaurant Writers Association

Hispanic Times Magazine, Fall, 2003

The Disneyland Resort has been recognized with 10 awards for dining excellence by the California Restaurant Writers Association (CRWA), adding to a growing list of accotades for the Resort's dining venues. The Napa Rose achieved the highest honors among the eight award-winning Disney restaurants, receiving a Four Star Award for overall excellence and a Four Star Wine Cellar Award for its exceptional wine list.

The CRWA, comprised of journalists who specialize in covering food, wine and restaurants, recently held its 35th annual award ceremonies to honor leading restaurants throughout California.

"We are very honored that the hard work and dedication of our restaurant staff members have been recognized with these prestigious awards from the CRWA," said Mary Niven, vice president of food and beverage, Disneyland Resort. "To date, our restaurants have earned 49 awards and honors from various organizations since the Disneyland Resort was expanded and enhanced in 2001. We strive to make dining as much a part of the overall Disney experience as our world-famous attractions."

CRWA members visit many California restaurants each year and evaluate their dining experiences based on the food, service, value, decor/atmosphere and wine list.

Robert Arcos

Chef Robert Arcos is currently in charge of the Banquet back of House operations at the Disneyland Resort's Disneyland Hotel, where he and his team serve between 400,000 and 450,000 guests per year. Robert attended Orange Coast College in Costa Mesa for a three-year culinary apprenticeship. Robert began his career with Disney in 1986 on a culinary apprenticeship program. During his tenure with Disney Robert held various positions such as the Area Chef at the Monorail Cafe, the Chef De Cuisine at Disney's Shipyard Inn Restaurant, a Sous Chef supporting the Monorail Cafe, Goofy's Kitchen, Maize's Pantry and the Cast Cafe. In 1995 Robert was promoted to the position of Banquet Chef responsible for the supervision and management of kitchen operations including 55 culinary staff. Most recently Robert assumed an expanded role by overseeing the Pantry, Commissary and Stewarding/Operations for the Disneyland Hotel. Over the years Robert has competed in several Culinary Competitions and won many awards. In 1993 obert made it to the final round of the Team USA Competition and in 1992 he won the Gold Metal and Chairman's Trophy in the California Capital Chef's Association and the Chef's Association of the Pacific Coast Competitions. Robert is currently a member of the American Culinary Federation, the Orange Empire Chef's Association, and NACE.

Executive Pastry Chef Jorge Sotelo is responsible for supplying all the Restaurants and Banquet Functions at Disney's Grand Californian Hotel with yummy desserts. Jorge was born in Ocotlan Jalisco Mexico. Jorge started out as a dishwasher. In 1985 Jorge had the opportunity to work in the Bakeshop as a Pastry Cook. Jorge joined the Disneyland Resort in 1995 where he joined Disney's Paradise Pier Hotel then known as Disneyland's Pacific Hotel. Since joining the Disneyland Resort Team Jorge has had the opportunity to grow and be exposed to a variety of unusual and creative techniques. Jorge was able to attend prestigious culinary schools in Chicago, Illinois where he learned the art of French Pastries. Jorge also attended the International Confectionery School in Maryland, where he was able to learn the latest techniques from famous Pastry Chefs. In 1998 the California Restaurant Writer's Association honored Jorge by being nominated for pastry chef of the year. Then in 1999 Chef Jorge had the opportunity to be part of the opening team for Disney's Grand Californian Hotel, Disneyland's first hotel built within a Theme Park.

Specialty Chef Alfredo Gutierrez oversees the Banquet and Special Event Operations for the Disneyland Theme Park and Disney's California Adventure. Alfredo joined Disneyland Food Operations Team in 1991. Since joining the team Alfredo has held positions at New Orleans Main Kitchen, Blue Bayou, Club 33, Redd Rockett's Pizza Port and Resort Catering. While at Disneyland Alfredo lead the Culinary Team in opening Redd Rockett's Pizza Port in what is one of the most successful restaurant openings. Alfredo has also received the coveted Spirit of Disneyland Award for "Employer Choice". Chef Alfredo has two certificates of completion from the Culinary Institute of America for the participation on "Modern Mexican Cooking and Sunkist Citrus Celebre, Creative Cooking with Citrus. Before joining the Disneyland Resort, Alfredo worked for the Studio Cafe in Corona Del Mar, El Torito Specialty Restaurant, and Bistango Restaurant.

The following awards were presented to the
Disneyland Resort

* Napa Rose, Disney's Grand      Four Star Award, American
Californian Hotel[R]             Cuisine; and
                                 Four Star Wine Cellar Award
* Granville's Steak House,       Four Star Award, American Cuisine
Disneyland Hotel

* Disney's PCH Grill, Disney's   Three Star Award, California Cuisine.

* Yamabuki, Disney's Paradise    Three Star Award, Japanese Cuisine
Pier Hotel

* Hook's Pointe & Wine Cellar,   Two Star Award, California Cuisine;
Disneyland Hotel                 and a
                                 Three Star Wine Cellar Award
* ABC Soap Opera Bistro,         Two Star Award, American Cuisine.
Disney's California
Adventure

* Blue Bayou Restaurant,         Two Star Award, American Cuisine.
Disneyland

* Storytellers Cafe, Disney's    One Star Award, American Cuisine.
Grand Californian Hotel