Comments on: Disney World Raises Flagship Restaurant Price by $80 to $375 Amid Culinary Leadership Changes

By: EFV

EFV — Tue, 26 May 2026 09:57:13 +0000

In reply to Tom Morrow. For me a Michelin starred restaurant and going to WDW are incongruous. I prefer lesser restaurants or “park food.” But Disney must see a market for people who want the experience. Even an overpriced, overrated hotel like the Grand Floridian. Also incongruous.

By: Tom Bricker

Tom Bricker — Tue, 26 May 2026 01:29:21 +0000

In reply to Christine Ann Varacalli. We enjoy all of that and it's very much of interest, but it's not worth $300+ per person to us. Purely subjective, you're right about that, but we also travel to places where this caliber of cuisine and attention to detail cost significantly less.

By: Christine Ann Varacalli

Christine Ann Varacalli — Mon, 25 May 2026 23:59:40 +0000

Our culinary knowledge plays a significant role in our assessment—not only regarding the quality of the food but the understanding of the skill and technique involved in its development and presentation. Knowing such details is why I choose to continue to visit V&A’s (love the Queen Victoria Room). But, it’s not for everyone. If fine dining, learning about the genesis of the dish, understanding where the ingredients are made/from, the overall atmosphere, the EVERYTHING that makes Victoria & Albert’s the experience that it is, is of no interest to you, then it holds no value in your world and you can’t discus if it’s “worth it”. How we choose to spend our money and time is subjective. I’ll continue to be a patron despite the significant price jump. To me, it is still of value.

By: Uncle Walt

Uncle Walt — Mon, 25 May 2026 21:37:26 +0000

Two things:

1.) Capa is another Michelin-star restaurant on Disney property.

2.) Dinner-is-Theater at V&A. Price is not equal to volume of food, but to time to plate a piece of edible art. Tables are too far apart to chat with the nearest table to yours (you pay for that). I recall a live harp-player – you pay for that too. The level of service is as good as any Michelin-starred restaurant anywhere – you pay for that too.

By: Tom Bricker

Tom Bricker — Mon, 25 May 2026 16:05:54 +0000

In reply to Christine. "His wife also played a big part in the Disney culinary world, leading the planning and execution of the EPCOT Food and Wine Festival for many years..." Wow--how did I not know this?! Thanks for sharing!

By: Christine

Christine — Mon, 25 May 2026 15:49:45 +0000

Chef Hunnel has definitely left his mark on the Disney culinary landscape. His wife also played a big part in the Disney culinary world, leading the planning and execution of the EPCOT Food and Wine Festival for many years – back when it featured demos, tastings, celebrity chef appearances, special dinners etc. Wishing them both much fun (and good eats) in their retirement!