Another new dining option has just been announced for Disney Springs in 2016 – Frontera Fresco. Award winning Chef Rick Bayless is thrilled to share his passion for Mexican cuisine with families visiting the Orlando area. Here are all of the latest details about this upcoming addition courtesy of Disney:
Chef Rick Bayless, a six-time James Beard Foundation winner, is bringing Frontera Fresco, his table-service Mexican restaurant concept, to Disney Springs, the new dining, shopping and entertainment district at Walt Disney World Resort.
Opening in Summer 2016, Frontera Fresco will showcase the gourmet Mexican cuisine that has made Chef Bayless a culinary legend.
“I’m thrilled to bring Frontera Fresco to Disney Springs and share my passion for Mexican cuisine with the families who visit Orlando every year,” Bayless said.
The new restaurant will feature authentic Mexican specialties such as hand-crafted tortas, tacos, salads, fresh-made guacamole and classic Mexican braised meat entrees, all prepared from time-honored recipes with natural, locally sourced ingredients. Frontera Fresco also will serve an extensive selection of margaritas, cocktails and craft beers and wine.
“Working with Chef Bayless to bring this fresh dining concept to the new Disney Springs is a joy for us, and we can’t wait for guests to experience it,” said Richard Debler, president and chief executive officer of Vista Springs.
Philadelphia-based Daroff Design is designing the nearly 6,000-square-foot space, which will seat 200 guests. Vista Springs LLC will be the restaurant operator.
Chef Rick Bayless Biography
Chef Rick Bayless is probably best known for winning the title of Bravo TV’s “Top Chef Masters,” with his authentic Mexican cuisine. His highly rated, national Public Television Series, “Mexico–One Plate at a Time,” is in its 10th season. In 2012, Chef Bayless was nominated for a Daytime Emmy for Best Culinary Host.
Chef Bayless has launched several award-winning Chicago restaurants. He founded the casual Frontera Grill in 1987 and received the James Beard Foundation’s highest award, Outstanding Restaurant, in 2007. The 4-star Topolobampo served its first meals in 1989. And the wildly popular, LEED GOLD-certified, fast-casual Xoco launched in 2009, serving wood-oven tortas, steaming caldos, golden churros and bean-to-cup Mexican hot chocolate. Chef Bayless’s quick-service Tortas Frontera restaurants have changed the face of food service at Chicago’s O’Hare International Airport, while Frontera Fresco restaurants have brought Frontera flavors to several Chicago locations. His award-winning Frontera line of salsas, cooking sauces and non-GMO tortilla chips can be found coast to coast.
Chef Bayless is the author of nine cookbooks, including “Mexico–One Plate at a Time,” which was won the James Beard Foundation Best International Cookbook of the Year award in 2001. His “Fiesta at Rick’s” is a New York Times bestseller. He has won six James Beard Foundation awards, including two for his cookbooks, Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year and Who’s Who of Food and Beverage in America.
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