Get to know the talented chefs who lead the imaginative culinary arts at Victoria & Albert’s.
Chef de Cuisine
Chef Matthew Sowers leads the Victoria & Albert’s team of stellar chefs. After graduating from Le Cordon Bleu culinary school, he went to work at The Ritz-Carlton Amelia Island, where his artistry and craftsmanship came together to define his style.
Later, he was mentored by James Beard “Best Chef in the South” nominee Chef Scott Hunnel—who recruited him for the team at Victoria & Albert’s. By 2010, Sowers was involved in the menu development at Victoria & Albert’s. And beginning in 2012, Chef Sowers supported the opening of the Remy restaurants aboard Disney Cruise Line ships.
Now at the helm of Victoria & Albert’s, Sowers looks forward to continuing the restaurant’s legacy of artistry and innovation.
Pastry Chef
Chef Kristine Farmer has a passion for elegant presentations and classic flavors, which Guests of Victoria & Albert’s can experience in each exquisite pastry and confection she creates.
After completing her culinary arts degree, Chef Farmer worked at several high-profile dining establishments before joining the culinary team at Disney’s Grand Floridian Resort & Spa in 1988. Over the next 4 decades, Kristine crafted breads and desserts for several Walt Disney World Resort kitchens—while being mentored by Master Pastry Chef Erich Herbitschek for many of those years.
Today, Chef Farmer oversees her own pastry staff and enjoys inspiring the next generation of chefs while delighting diners with her inspired desserts. Night after night, Kristine’s irresistible and unforgettable sweets serve as crowning touches to the sumptuous meals at Victoria & Albert’s.
Executive Chef & Culinary Director
Leading the overall culinary approach at Disney’s Grand Floridian Resort & Spa is Executive Chef Kevin Chong.
Culinary Director Chef Scott Hunnel sustains the legacy of Victoria & Albert’s—and also provides guidance and support across multiple Walt Disney World Resort hotels.
