A graduate of the New England Culinary Institute in Montpelier, Vermont, Chef Stuart went on to hone his cooking skills at the Four Seasons, Le Cirque, Jovia, and David Burke & Donatella in New York City. Venturing from the Big Apple to the Sunshine State, Chef Stuart found a home at Walt Disney World Resort. He was on the gastronomic task force for the launch of the Disney Fantasy cruise ship and played a pivotal role as a member of the opening team for Disney’s Art of Animation Resort. He also lent his expertise in creating the exquisite confections offered at the famed Victoria & Albert’s and added his own creative flair to the magic of the menu for Be Our Guest Restaurant. Chef Stuart was most recently part of the team behind the sweet sensations at Amorette’s Patisserie at Disney Springs.
