Napa Rose

At Napa Rose’s inception, Chef Andrew collaborated with Disney experts from various fields to create his vision of an upscale restaurant. As a result of this gathering, he established the award-winning Napa Rose at Disney’s Grand Californian Hotel & Spa—featuring renowned international wines and delectable dishes that reflect his extraordinary artistry in both regional American and European cuisine.

In addition, he created dishes inspired by the freshness of Asian cuisine and the earthiness of Latin cooking. He encouraged the chefs that followed his lead to expand their imagination and incorporate ideas for their own gourmet creations, based on menus from all over the world, into their repertoire—so that Napa Rose would be known for its ever-growing culinary masterpieces.

Chef Andrew’s journey began with formal French roots and then transformed into a passionate exploration of American regional cooking, which led him to the Culinary Institute of America.

Prior to serving as executive chef at the Ivy Award-winning Auberge du Soleil in Napa Valley, California—where he achieved 2 Chef of the Year awards—Chef Andrew was sous chef with Dean Fearing at the 5-star, 5-diamond Mansion on Turtle Creek in his hometown of Dallas, Texas.

He is now the Culinary Director of Signature Dining at the Disneyland Resort. He mentors a team of over 100, and his culinary leadership is evident across the acclaimed Napa Rose, the elegant Carthay Circle Restaurant and Lounge, the legendary Club 33 and the exclusive, luxurious 21 Royal. His stewardship has resulted in critical acclaim and multiple awards for all the Disney restaurants.

The team of manager, chefs and sommeliers at Napa Rose work harmoniously to bring Guests a truly splendid dining experience. They include the following:

Jess Soman, Napa Rose General Manager

A Level 2 Certified Sommelier by the Court of Master Sommeliers, Jess was named Hospitality CEO of the Year 2023 from the Global CEO Excellence Awards and is an expert in Forbes Five Star standards.

Before he joined Disney, from 2012 to 2022, Jess served as the Director of Food & Beverage at The Inn at Little Washington—a Relais & Chateaux luxury hotel and restaurant owned and operated by Chef Patrick O’ Connell. Under Jess’ leadership, The Inn at Little Washington became the first Michelin 3-Star restaurant in the Washington DC metropolitan area and was awarded the coveted Forbes 5-Star and AAA 5-Diamond ratings as well as Wine Spectator’s Grand Award and numerous James Beard Awards.

Chef Clint Chin, Executive Chef

Chef Clint is a graduate of the world-renowned Le Cordon Bleu Culinary Institute and has extensive knowledge of wine. He’s known for his classic French techniques, a flair for developing highly creative menus and a track record of training and developing strong teams.

Prior to this role, Chef Clint served as Chef de Cuisine at Club 33, as well as for several other acclaimed restaurants throughout the Disneyland Resort—including Disney’s 21 Royal and Carthay Circle Restaurant.

Patrick Kirchen, Wine Director

Patrick is a Certified Sommelier with the Court of Master Sommeliers Americas and holds a Level 3 Certification from the Wine & Spirit Education Trust. He is also a French Wine Scholar through the Wine Scholar Guild and is a certified Napa Valley Wine Expert through the Napa Valley Wine Academy.

Prior to joining Disney, Patrick owned and operated his own upscale restaurant in South Pasadena, serving American-style cuisine.

Chef Jorge Sotelo, Executive Pastry Chef for Disney’s Grand Californian Hotel & Spa

Chef Jorge began his association with the Disneyland Resort in 1995, when he joined the Disneyland Pacific Hotel (now the Pixar Place Hotel) and is responsible for directing a staff of cooks and bakers who prepare the desserts and baked goods served throughout the over 1,114-room luxury Resort hotel. He also is the Executive Pastry Chef for signature restaurants including Napa Rose, Club 33, Carthay Circle and 21 Royal.

Due to his exceptional culinary skills, Chef Jorge has made numerous appearances on local and national television shows on Univision, Telemundo and Bringing It Home with Laura McIntosh as well as in national magazines. He was named Pastry Chef of the Year at the Golden Foodie Awards 1999; and the California Restaurant Writers Association honored him with a nomination for the 1998 Pastry Chef of the Year Award.