I'm not in the least bit questioning your knowledge of the situation...in fact I agree...why change when most of the public doesn't care? Its free money for crap offerings.

Which is why I don't understand the gourmet chef aspect. Changing just a few offerings?

Which is why I suggested the food carts. Small and capable. Cheap and profitable.

I'm still holding out for the day the park decides to bring flavored popcorn to the masses. And not just the simple caramel or kettle corns (although I'd be happy enough if they brought back the Kettle Corn stand from back in the day), but flavors like these:

http://www.kernelencorepopcorn.com/flavors.aspx

The flavored popcorn is an attraction in and of itself at Tokyo Disney. You should see the lines.

Strawberry is very good. Milk tea was different. Curry was intense.

With all do respect, he was responsible for the Reds Grille? Opening day was horrible, not a good first impression for me. I seen the service improve over the season but nothing improved as far as food. It was o.k but we opted for Outback later in the season for about the same price with much better food. Executive chef better step up his control of product next season, just my opinion. I know many who share my title but don't deserve it (I'm no chef although I think I should be!). I would feel better if I hadn't known he was already working the grille, but whatever, maybe he had no control and hope he gets some next season. P.S I like Montgomery Inn pork potato skins as an appetizer, GABP went cheap this past season, lost my money, don't do the same! Go big or go home, right?!

Maybe add something like a Tom+Chee

Enjoying a day at the park means just that.....a day at the park.

I do not want to leave and eat at Applebee"s or munch on bologna sandwiches in the parking lot but instead will gladly spend my money on the offerings inside the gates.

I truly enjoy unique dining experiences that can only be had at limited locations and the park can capitalize on this by introducing one of a kind restaurants. Wishing for the day that I'm just as excited about the food as I am about the rides (lol, who am I kidding....that'll never happen ).

Anyway, excited about this hire and hope it's a sign towards a revamped food and beverage division.

True for sure...and I thought about that...but in what role would the gourmet overseer play then? The majority of the public must not care.

Well, it seems the grille needs to balance out its fare, from what I'm seeing in this forum alone. A chef doesn't always mean making fancy stuff, it is taking what you have and doing it well. Sometimes, a chef's way of making the same food as a frycook is less expensive, due to know how.