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News Chef Marcel St. Pierre Moves to Steakhouse 55 in Disneyland Hotel

Discussion in 'Disneyland Resort News & Rumors' started by Wendy, Apr 29, 2014.

  1. Wendy

    Wendy A hui hou kakou makuakane Staff Member Administrator

    Jun 30, 2008
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    In Neverland
    It’s a homecoming of sorts for Chef Marcel St. Pierre at Steakhouse 55 at the Disneyland Hotel at Disneyland Resort. When he started his Disney career in 2000, he was a young chef at Granville’s Steakhouse, now Steakhouse 55. “It’s full circle, but this time I’m leading the entire team at the Disneyland Hotel,” he says with a smile.

    Making the transition from Club 33 to Steakhouse 55 has been fun, says Marcel. “I thrive on keeping the wheels in motion,” he says. “My team and I always are thinking of new dishes – for nightly specials, weekly or seasonal.”

    But of course the signature dishes will always be there. The perfectly cooked steaks remain the centerpiece – from a buttery filet to the bone-in ribeye with the restaurant’s signature rub. Lamb, pork and chicken are on the menu, along with lobster tail, salmon and sustainable fish. And Chef Marcel agrees that the decadent potato stack au gratin is the perfect side (plus fresh broccoli or sauteed spinach if you want something green).

    filet-steak.jpg .. lobster-tail.jpg

    Chef Marcel can’t imagine himself anywhere but the kitchen. “I enjoy the creativity, and meeting new guests as well as catching up with regulars,” he says. “And I love the flow of the kitchen – and even the occasional chaos.”

    When he’s not in the kitchen, you might find him with a fishing pole – next to spending time with his family, fishing is his favorite pastime. “Growing up, my Uncle Charlie fished for smelt every Thursday morning, and in the evening the whole family would get together to enjoy them freshly pan fried.” For Chef Marcel, a day on the water is the perfect balance to the bustle of the kitchen.

    “Most of all, I enjoy putting my feet up at the end of a long night and feeling a sense of accomplishment,” he says. “Knowing my team and I worked hard to make it a success.”

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