Andrew Aiton Signature Chef

Traveling to more than a dozen countries has allowed Andrew to sample exotic cuisines. “When I travel, I go where the locals go and eat the foods that have been prepared for generations.” As an Executive Chef at Disneyland, he sources the freshest ingredients from local vendors and likes to feature seasonal dishes on the menu to allow the flavors to speak for themselves. He strives for zero waste in his kitchen by utilizing every aspect of each ingredient because he believes that we must put the environment first when creating great cuisine. Watch for Andrew’s quesadilla in your café.

"I think of my kitchen as a playground. When I’m trying new ingredients or combining flavors, my motto is ‘I don’t see why not.’ You’ll never know until you try it. "