A true “Hospitalitarian”, Executive Chef Tony Donnelly has an extensive knowledge of all aspects of the Food and Beverage business including both Culinary and Front of the House operations.

His interest in cooking started in his mother’s kitchen and he continued on to become the youngest ever group leader at the Culinary Institute of America. After graduating in 1981, he began his professional career at Disney’s Polynesian Resort. He went on to become the youngest Executive Chef in Disney history and during his tenure; he opened and operated the Caribbean Beach Resort, the Port Orleans Resort and Dixie Landings Resort. In 1992, he traveled to France to open Euro Disney Resorts.

Upon returning from France, Tony achieved another first. He was appointed Executive Chef/Food and Beverage Manager for the Polynesian Resort. This was the first time in Disney’s history that front and back of the house responsibilities were given to one person.

When Disney launched their first cruise ship, the Disney Magic, in Marghera Italy, they called upon Tony once again to lead the culinary concept, development and implementation.

After returning from Italy, Tony redefined the event and catering program at EPCOT. Last stop at Disney was with the Disneyland Concept and Development Team in California for the successful delivery of the Disney California Adventure.

After leaving Disney, Tony became Director of Food and Beverage for Champions Gate Golf Club and in 2006 he joined Savor…Osceola as Executive Chef. In his present role, he is constantly researching and developing the Culinary Program to provide clients and community a World Class Food and Beverage experience.

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