Disney’s Victoria & Albert’s Restaurant Recieves Tenth Consecutive AAA Five Diamond Award

Chef Scott Hunnel © DisneyLAKE BUENA VISTA, Fla., Nov. 24, 2009 – For the 10th year in a row, Victoria & Albert’s restaurant at Disney’s Grand Floridian Resort & Spa has been awarded the AAA Five Diamond Award. As one of only 52 restaurants to receive this symbol of excellence in North America, Mexico and the Caribbean, Victoria & Albert’s delivers “haute cuisine” with seven-course prix-fixed menus, wine pairings and the finest ingredients from the world market.

At the helm of this critically-acclaimed restaurant is 15-year Victoria & Albert’s veteran, Chef de Cuisine Scott Hunnel.

“It takes every individual on the team to achieve such a great honor consistently, from the reservationists to the wait staff and culinary team,” remarked Hunnel about reaching this prestigious milestone. “The secret to our success is realizing that it’s a continuous journey of reinvention in the restaurant and what we’re doing today has to be better tomorrow.”

Only 0.27 percent of AAA’s 60,000 Diamond Rated lodgings and restaurants in North America received this honor for 2010. According to AAA’s ratings guidelines, to achieve Five Diamond status, restaurants must “consistently provide a world-class experience.”

The culinary team’s impeccable artistry and unique recipes, combined with an expert service staff and maître d’, is what exceeds guest expectations daily in an effortless and unobtrusive manner.

“Our guests expect more and that’s why we travel extensively to keep our minds open to develop new and exciting delicacies,” said Chef Scott. “Over the years, we’ve visited other highly ranked restaurants in Paris, New York and Barcelona to get a perspective on what the competition is doing and to keep bringing the freshest and most original ideas home to our guests only the way Disney can.”

To keep up the world-class culinary standards, the team at Victoria & Albert’s inspect every detail of the presentation and are totally immersed in the delivery of the operation. Under Chef Scott’s direction, the focus for 2010 is on taking the restaurant to the next level and in pleasing guests with new and exciting gastronomic surprises.

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