California Grill at Walt Disney World’s Contemporary Resort first opened on May 15, 1995 replacing the former Top of the World Restaurant.
For the past three decades, California Grill has become renown for its sophisticate take on cuisine as well as panoramic views of Magic Kingdom (including the nightly fireworks).
It really set the stage for the Disney food and beverage revolution, paving the way for the new generation of signature dining at Disney Parks and Resorts. They have also made an impact on Orlando’s food scene.
We spoke with Florida native and chef Danny Rogers of Disney’s California Grill about the anniversary and what’s next for the iconic restaurant.
What are your thoughts on California Grill’s impact these past 3 decades as Orlando’s food culture has changed?
Chef Danny Rogers: Over the last 30 years, California Grill has remained a special place for guests to come and enjoy an experience like no other. Only Disney, a true storytelling company, could have envisioned and created a concept like California Grill – an onstage kitchen serving exceptional market-driven, contemporary cuisine, and wines from highly allocated vineyards from California and around the world, all with a panoramic rooftop view overlooking Walt Disney’s surrounding kingdom.
California Grill not only paved the way for the new generation of signature dining at Disney Parks and Resorts but also helped set the bar for fine dining in Central Florida. The average restaurant lifespan is less than 5 years, so carrying this legacy for 30 years and still being relevant in the modern dining scene is unheard of in this industry. I am very proud to be a part of its legacy.
Growing up in Central Florida, California Grill was one of those restaurants I had only ever heard about – a magical place to dine.
To remain relevant for 30 years in an industry with an ever-evolving demand truly speaks to the significance of the initial concept of the California Grill, and this is why it has made such a difference in the food culture at Disney, Central Florida, and beyond.
Tell us about the new dishes on the menu!
About every two months, the culinary team collaborates to update our menu, drawing inspiration from California cuisine and highlighting seasonality.
Most recently, we have transitioned into our summer menu, highlighting beautiful ingredients at the season’s peak such as summer truffles, figs, variations of peppers, and beautiful heirloom baby squash. Our newest version of the “Farmers Market Salad” celebrates southern California cuisine, celebrating Mexican flavors utilizing heirloom tomatoes and lime-infused watermelon as a vessel. We also have a new scallop entrée highlighting the beauty of beets and cauliflower. They are paired together with multiple varieties of cauliflower and beets prepared in unique ways, such as pickled, roasted, and even formed into beet gnocchi. On our dessert menu, we have also reimagined our panna cotta dessert to incorporate California stone fruit. Currently, we are showcasing California cherries and heirloom varieties of California peaches.
What are some food trends you are seeing and how are you incorporating that into the menu?
A huge trend I have been seeing lately is the focus on sustainability. A big part of sustainability is finding ways to promote a zero-waste concept by utilizing parts of ingredients that would typically be discarded, such as creating unique garnishes, textures, and flavors. Here at California Grill, we have found many ways to incorporate traditionally discarded food. One example of how we apply this to our daily practices would be the utilization of potato peels. Typically, once potatoes are peeled, the skins are discarded. Currently, on our summer menu, we take our potato peels and fry them to turn them into a “potato skin gremolata” with which we garnish our Oak Grilled Filet entrée. Not only are we using food waste, but we are also adding texture and flavor to the dish, creating a whole new experience for our guests.
For those who have been around since 1995, how have you seen Disney’s food culture change over the years since the opening of California Grill?
Disney food over the years has evolved from simplistic, approachable food to a diverse variety of cuisines that celebrate cultures and share a rich history of global cuisine. As a company, we dive deep into the meaning of storytelling through food. We have embraced the platform of Disney’s immersive entertainment and applied this to our approach when designing new offerings and uniquely themed foods.
Disney was once known only for all our famous snack foods, such as Jumbo Smoked Turkey Legs, Churros, and the iconic Mickey Premium Ice Cream Bar. In 2025, we still have these amazing snack favorites that our guests know and love, but this does not define Disney food culture anymore. With every new Disney restaurant, we continue to dive deeper into immersive experiences and tell our story through our cuisine.
California Grill at Disney’s Contemporary Resort
Address: 4600 World Dr, Lake Buena Vista, FL 32830
Phone: (407) 939-5277
https://disneyworld.disney.go.com/dining/contemporary-resort/california-grill/
