Executive Chef John State - Disneyland Resort
John State is the executive chef of Food & Beverage for Disneyland Resort, leading the culinary talents at Disneyland Park, Disney California Adventure Park, the Disneyland Hotel, Paradise Pier Hotel, Disney’s Grand Californian Hotel & Spa, Central Bakery, Banquets and Special Events Catering.
State’s new post is a homecoming of sorts, as he started his Disney career in 1995 at the Flying Fish Cafe at Disney’s BoardWalk at Walt Disney World Resort, where he was tapped to join the opening team planning and designing the restaurant.
From Flying Fish Cafe, State was at the helm at California Grill at Disney’s Contemporary Resort from 2002 until 2006. He left Walt Disney World Resort in 2006 to open a JW Marriott hotel in Grand Rapids, Mich., then headed to Chicago in 2009 to work with as an executive chef with Darden Restaurants. His new post brings him back to Disney just in time for the launch of the 60th Anniversary celebration of the Disneyland Resort.
“The 60th anniversary is such a fun opportunity to introduce new culinary offerings to our guests,” says State.
His love of new tastes started at a young age, when his Greek grandmother owned a diner. “I spent a lot of time in the kitchen as a child, and often found myself gravitating to cooking as something I was comfortable with, even if it was just making myself breakfast,” says State.
The real turning point, he says, was when he was working in his first restaurant in Michigan and a cook asked if he was planning to attend culinary school.
“Once I started school, it was a serious mission,” says State. After receiving his culinary training at Washburne Trade School in Chicago, State spent time honing his skills in the kitchens of Chicago’s French bistro, Le Cochonnet, the Fairmont Hotel, and Zincs Restaurant & Brasserie before becoming executive chef at the award-winning Le Ciel Bleu in Chicago’s Mayfair Regent Hotel.
In 1993, State moved from the heartland to California, the heart of America’s food revolution, where he was sous chef to Bradley Ogden, owner of the multi-starred Lark Creek Inn in Larkspur, a short ferry ride north of San Francisco. “Brad was a stickler for freshness and seasonality,” State explains. “He taught me to be meticulous about rendering every gram of flavor out of an ingredient and concentrating its essence for an extraordinary experience for the diner.”
While chef de cuisine at Flying Fish Cafe, State was invited to join fellow chefs Scott Hunnel, Clifford Pleau and Eric Herbitschek as “Modern Masters” preparing a special menu at The James Beard House in New York City. In fact, State has traveled to that by-invitation-only culinary mecca three times, each time impressing New York diners with his finesse and fortified flavors.
Today he oversees all the culinary operations at the Disneyland Resort with the exception of Napa Rose, Carthay Circle and Club 33. Innovation is a key priority for State, with a focus on keeping his team happy. “We’re going to focus on the basics, from highly accurate recipes to culinary standards, ensuring that we exceed our guests’ expectations,” says State.
Outside the kitchen, State says he loves running marathons with him wife Kimberly, and spending time with his four sons.
Five questions with Chef John State:
Name 3 things that are always in your fridge.Greek yogurt, one of my scratch recipe vinaigrettes or dressing, and my collection of experimental barbecue sauces.
What's your favorite culinary indulgence?Barbecue all the way. My wife gave me a smoker as a gift, let’s just say my world got a little better!
What’s your favorite food from childhood? My mother’s pot roast with mashed potatoes.
What’s your favorite pot or pan? My All-Clad saucepan. I’ve had it for almost 20 years and it still looks new.
Name three notable people on the guest list for your ideal dinner party. My mother, my high school wrestling coach and my first culinary instructor.