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

The culmination of a multi-month culinary shakeup for the Grand Floridian’s flagship restaurant, and only Michelin-starred fine dining establishment in all of Walt Disney World, is a significant price increase to its prix fixe menus and pairings. This runs down all of the changes at Victoria & Albert’s over the last couple months, along with our commentary.

Victoria & Albert’s is one of the most decorated restaurants in the United States, earning countless accolades over the decades. The restaurant’s culinary team has retained the distinguished honor of a Michelin star since 2024 and has been the recipient of the prestigious AAA Five Diamond Award every year since 2000 and the Forbes Travel Guide Five-Star Award consecutively since 2018.

Victoria & Albert’s is the flagship restaurant not just at Walt Disney World, but in the company’s entire portfolio of resort restaurants and cruise ships. The restaurant enjoys a reputation that extends far beyond the theme park industry, and is destination dining even for non-parks people.

This spring, Walt Disney World announced that it was continuing its tradition of promoting from within, with Matthew Sowers elevated from chef de cuisine at Victoria & Albert’s to become the new executive chef of Disney’s Grand Floridian Resort & Spa.

In his new role, Chef Sowers now oversees culinary operations across the 13 food and beverage locations at the Grand Floridian, including Victoria & Albert’s, where he continues to have a hand in the culinary creations curated each evening. This change comes as the flagship resort emerges from its multi-year reimagining, which has touched almost every dining venue, and will soon turn to the fan-favorite Grand Floridian Cafe.

Chef Sowers was mentored by James Beard “Best Chef in the South” nominee Chef Scott Hunnel, who recruited him for the team at Victoria & Albert’s. Sowers has spent more than 20 years at Victoria & Albert’s, working his way up from cook to chef de cuisine of the Michelin-starred restaurant.

By 2010, Sowers was involved in the menu development at Victoria & Albert’s. He has dedicated his career to mentoring chefs to perform at the highest global standard, including Chef Miguel Santeliz, who now steps into the role of chef de cuisine. (Santeliz is not pictured below; that’s Chef Sowers on the left and Israel Pérez, Maître d’Hôtel of V&A’s, on the right.)

In his new role as chef de cuisine, Miguel Santeliz will lead the Victoria & Albert’s team of exceptional chefs, continuing the Michelin-starred restaurant’s rich legacy and high standards. Santeliz has grown through a wide range of culinary experiences in his two decades plus at Walt Disney World.

Chef Miguel Santeliz began as a sous chef intern in the Walt Disney World Professional Management Program, later working at restaurants that include Trattoria al Forno at Disney’s BoardWalk Inn, Yachtsman Steakhouse at Disney’s Yacht Club Resort, Topolino’s Terrace at Disney’s Riviera Resort, and for the past three years, Victoria & Albert’s.

Since the flagship restaurant reopened, Santeliz has worked closely with Chef Sowers. He’s also played an instrumental role in developing and crafting the menus for the fine‑dining restaurant Remy aboard Disney Cruise Line, collaborating with three-Michelin-star Chef Arnaud Lallement of L’Assiette Champenoise.

Chef Scott Hunnel Retires

Following that, Scott Hunnel announced that he’d be retiring from his position as Culinary Director of Walt Disney World Resorts, bringing to a close a lengthy and transformative career that redefined dining at Walt Disney World. Hunnel is best-known for his 24 years at Victoria & Albert’s, where he helped lead the fine dining establishment to national prominence.

Prior to his retirement, Hunnel oversaw dining operations, provided direction and mentorship to culinary teams across multiple resort hotels throughout Walt Disney World. His departure marks the end of an era for WDW dining, albeit perhaps to a lesser extent for Victoria & Albert’s, specifically, given the homegrown leadership he mentored at that establishment.

In announcing his retirement date from Walt Disney World, Chef Hunnel shared the below look back at his career on LinkedIn. I found this to be interesting, and didn’t know about his involvement in some of these projects, so here is Hunnel’s retirement message in full:

After 37 remarkable years, it’s time for me to turn the page and begin a new chapter—one filled with gratitude, reflection, and deep appreciation for the journey we’ve shared.

My love for the Food & Beverage world began at age 15 at Lum’s on the south side of Chicago. Even then, I knew two things: I loved this business, and if I stayed in it, I’d never go hungry. That was the beginning of my career that shaped my passion, discipline, creativity, and the privilege of serving others.

My Disney story started at the Polynesian, continued with the opening of Yacht & Beach, and ultimately led me to the Grand Floridian, where I spent 27 years—24 of them at Victoria & Albert’s. Those years were defined by striving for perfection and settling for nothing less than excellence.

Every day, we pushed ourselves to refine, elevate, and reimagine what was possible. The heartbeat of V&A has always been its people—the extraordinary chefs who stood shoulder‑to‑shoulder with me, and those who continue to carry the torch forward. They are the reason the restaurant’s legacy endures.

The accolades, the James Beard nominations, the Orlando Magic events, the work with Remy on the Cruise Lines, cooking at Hotel MiraCosta in Tokyo, with and for many Celebrity Chefs, along with the Adventures by Disney experiences, and the chance to travel and benchmark around the world—these were extraordinary gifts. But they are not what I treasure most.

What stays with me are the people. The friendships forged in kitchens long after the last plate left the pass. The laughter, the problem‑solving, the late nights, the breakthroughs, the shared pride after a flawless service. The mentorships that grew into lifelong bonds. Watching chefs I’ve worked with rise, lead, and thrive has been one of the greatest joys of my career.

As I prepare to retire, I understand what so many before me have said: it’s the people you miss most. And that’s already true for me. Thank you for the memories, the trust, the collaboration, and the privilege of spending more than half my life creating unforgettable moments together. Disney will continue to evolve, innovate, and set the standard for Food & Beverage because of the extraordinary talent that fills its kitchens and dining rooms every day.

Beginning May 22, 2026, I’ll be spending time with family and friends, days on the water, playing tennis, and quiet mornings and evenings watching the sun rise and set with my wife. It’s a new chapter, but the story we wrote together will always stay with me.

Thank you for being part of my Disney journey and my culinary life’s story.

Being a Disney blogger who does a lot of dining coverage, I’ve seen Chef Hunnel on countless occasions. My perception is that he was actively involved and engaged in his position as Culinary Director of Walt Disney World Resorts. Although we’ve only had limited interactions over the years, I have nothing but glowing things to say about Chef Hunnel.

My favorite memory of him isn’t from Victoria & Albert’s or any other Signature Restaurant. It’s actually from the refresh of Gasparilla Island Grill in 2017. Hunnel was a big part of that; it wasn’t just his name being attached to the project. When we dined at Gasparilla Island Grill throughout the week after it reopened, we spotted Hunnel at random on several occasions. He was passionate and proud of the menu improvements (and for good reason), even making dessert recommendations to us and other guests.

It spoke volumes to me that Chef Hunnel didn’t view a counter service restaurant as “beneath” him. It also said a lot that he wasn’t just there for reopening day when the suits are often around, but roughly a week later when the fanfare had died down. Those couple of encounters told me everything I needed to know about Chef Hunnel, as someone who “gets” Disney and the guest experience. We wish him the best in retirement and hope the team he’s trained is up to the task (they certainly seem to be), because they have big shoes to fill.

Victoria & Albert’s Price Increases

Although presumably unrelated, on the same weekend that Chef Hunnel left his position as Culinary Director, Walt Disney World significantly raised the price of the various menus at Victoria & Albert’s.

The prix fixe menu went from $295 to $375 per person, an increase of $80; the starting price for wine pairings increased from $155 to $210 per person, and the starting price for the zero-proof pairings increased from $115 to $145 per person. That means at over $700 per person with pairings once factoring tax and tip into the equation.

Curiously, the pricing for the Queen Victoria’s Room and Chef’s Table did not increase. The former is now the same price as the ‘regular’ prix fixe menu and pairings, whereas the Chef’s Table remains $425 per person. Given the “minimal” differential, I’d probably opt for the Chef’s Table if I were going to do V&A’s in 2026.

This is the second significant price increase since Victoria & Albert’s reopened back in 2022. Prices went from $185 per person at the time of closure for the prix fixe menu and $65 for wine pairings (for a total cost of $250) to the $295/$155 price point (for a total of $450) when the restaurant reopened.

Even though it’s a big jump, it’s unsurprising. Walt Disney World usually raises menu prices at least once annually, and the recent trend has been slightly below food inflation. (Don’t worry, they’ve controlled costs other ways, like reducing portion sizes and using cheaper ingredients!)

Higher end experiences have always been an outlier, approached with a “rip the band-aid off all at once” mentality and less frequent, but larger price increases. I don’t really know why this is, but we’ve seen it with prices holding steady for a few years, and then Walt Disney World resetting the ceiling with a major move. I assume the all-at-once approach is to minimize headlines like this one.

Victoria & Albert’s was arguably underpriced for what it was prior to the closure.

It could be almost impossible to book, and just about everyone we knew who dined there (us included) left satisfied with the experience and feeling good about what they paid versus what they experienced. I’m not sure anyone left exclaiming, “it would’ve been worth it at double or triple the cost!” But perhaps I missed those comments.

We last dined at Victoria & Albert’s pre-closure, and it was well worth the money. No corners were cut, no details ignored. It was nothing short of spectacular and far superior to all other restaurants at Walt Disney World. We haven’t had a chance to get back sice, which is in due to the higher price point and us now being parents.

Honestly, I’m not sure the V&A’s value proposition really matters, though. There are plenty of Michelin-starred restaurants in the real world that offer something comparable for far less money. There are countless others that cost even more. At this level, it’s more about reputation, perception, and what the pool of well-heeled patrons is willing to pay.

This is especially true of Michelin-starred restaurants. Many travelers and food tourists seek out these establishments, going out of their way to dine at far-flung locations, and tirelessly attempting to score reservations. Increasingly, it seems that this segment of the population has more willingness to spend freely on fine dining and other experiences.

Notably, this is Victoria & Albert’s first price increase since being awarded a Michelin star. I don’t follow demand dynamics for V&A’s closely, but I’d hazard a guess they’ve seen a sustained bump since first earning a star. Meanwhile, demand has dropped pretty precipitously for other table service restaurants since then.

Part of the reason we don’t follow Victoria & Albert’s closely is because we’re no longer the target audience for it. That’s not just a matter of being parents or pricing, either. It’s easier for us to do fine dining aboard Disney Cruise Line, and there was a sailing that we did both Palo and Enchanté. Both were superlative, but there wasn’t a sufficiently appreciable difference between the two for us to justify the higher cost of the latter.

Even before this, we were gradually realizing that fine dining offered diminishing returns once past a certain level. Perhaps this is our palates talking, and we just aren’t discerning enough to appreciate the difference between a $150 per person meal and a $400 per person meal. To each their own, but I’d pick three meals at Citricos over one at Victoria & Albert’s. I can recognize the latter as superior, but the gap in cuisine quality and service is smaller than the chasm in cost.

That’s where we are with Signature Restaurants at Walt Disney World (hard to beat Toledo at 40% off!), as well as Michelin-recognized establishments in the real world. The sweet spot for us is Michelin’s Bib Gourmand distinction, which honors ‘good quality, good value restaurants.’ We’ve had great experiences with that category, and without breaking the bank.

Ultimately, it’ll be interesting to see what happens next with Victoria & Albert’s following this price increase and culinary team shake-up. It’s possible the higher prices are due to V&A’s aiming even higher, chasing a second or third star now that the Grand Floridian’s glow-up is materially complete. Or it could just be a matter of meeting the market, recognizing the reality that its free spending clientele won’t be dissuaded by an $80 more expensive prix fixe menu.

Even more interesting and universally relevant is how the retirement of Scott Hunnel, along with the promotions of Chef Miguel Santeliz and Chef Matthew Sowers, all change the culinary landscape of the Grand Floridian and even Walt Disney World as a whole. There are some big shoes to fill, but given Disney’s penchant for promoting from within, we’re cautiously optimistic.

The last few years have presented challenges resulting from food inflation, staffing shortages, and guests reallocating spending from meals to Lightning Lanes, and those problems are likely to persist. Prior to that, Walt Disney World’s culinary team had really been on a roll in 2018-2019. We’ll be watching closely to see whether the new leadership can overcome those challenges, and bring fresh ideas (and menus) to the table. Walt Disney World has some great dining options, but also plenty of places that offer room for improvement.

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YOUR THOUGHTS

Thoughts on the leadership changes at Grand Floridian or the retirement of Chef Scott Hunnel? What about price increases at Victoria & Albert’s? Is V&A’s on your Walt Disney World bucket list, or is this type of fine dining not your cup of tea? Agree or disagree with our assessment? Any questions we can help you answer? Hearing your feedback is both interesting to us and helpful to other readers, so please share your thoughts below in the comments!