Anyone concerned about new Jiko Chef & Filet?

[*NikkiBell*]

I just read this off another site and am concerned about the menu at Jiko. I absolutely *ADORE* the oak-grilled filet and mac & cheese and do not want a new chef leading to its being taken off of the menu. Does anyone think they will replace the current menu now? Should we write Disney?

The new executive chef for Jiko - The Cooking Place is Brian Piasecki. This is a good news. Brian comes to Jiko from Le Cellier Steakhouse at Epcot's Canada and the Rose and Crown at Epcot's United Kingdom. Previously, Brian was a chef at the Coral Reef Restaurant at the Living Seas. Under Brian's leadership, the reputation of Le Cellier has reached a point that makes Le Cellier one of the hardest-to-get dining reservations at Walt Disney World. Brian replace Anette Grecchi Gray, who left Jiko for an opportunity with Carlson Companies, Inc., the parent company of T.G.I. Friday's, Radisson Hotels, and other restaurant, hospitality, and travel services brands. This information was announced Thursday evening, August 2, at a Jiko Wine Dinner.

 

[jessyj1977]

There is cause to be concerned, as he won't take the Filet off the menu, but may change how its served. I am a sad that they have a new chef, as before this we always loved Jiko, just a bit concerned, but it seems like they have the right guy for the job.

 

[apostolic4life]

The signature filet with mac & cheese is the most popular dish on the menu so I would bet it will be left alone. As for the rest of the menu, I would expect the new chef to rework it to reflect his style. The food will still be African in nature, but the dishes will be selected and presented to show the flair and skill of the new chef. This should be exciting for anyone who loves food!

 

[Laugh O. Grams]

I love the Oak-Grilled Filet Mignon with macaroni and cheese as well and I think that you probably have a legitimate cause for concern. The mac & cheese trend is about 4-5 years old and is a bit dated right now, so I wouldn't be surprised to see it go. That being said, no matter how much I love an individual entree, I hate to see a menu stagnate. IMHO, Jiko's menu is probably due for an overhaul anyways, so if they do take the filet with mac & cheese off the menu, I have no doubt that it will be replaced with something equally as delicious!

 

[Kae]

I love the Oak-Grilled Filet Mignon with macaroni and cheese as well and I think that you probably have a legitimate cause for concern. The mac & cheese trend is about 4-5 years old and is a bit dated right now, so I wouldn't be surprised to see it go. That being said, no matter how much I love an individual entree, I hate to see a menu stagnate. IMHO, Jiko's menu is probably due for an overhaul anyways, so if they do take the filet with mac & cheese off the menu, I have no doubt that it will be replaced with something equally as delicious!

I agree & that was very well said.

Kae

 

[webray]

I wouldn't be so much concerned about him taking it off the menu, as concerned that the food quality will go down. He comes from our least favorite restaurants of all times.

He really has some big shoes to fill from Chef Gray...big shoes.

 

[Laugh O. Grams]

I wouldn't be so much concerned about him taking it off the menu, as concerned that the food quality will go down. He comes from our least favorite restaurants of all times.

He really has some big shoes to fill from Chef Gray...big shoes.

You do have a point there...

The fact that he comes from Le Cellier didn't even cross my mind as a concern, until now...

 

[curiouser]

I wouldn't worry about the filet; I think it will remain. On our visit to Jiko in April our waiter told us it was the most popular dish on the menu; interestingly enough, he told us not to order it.

I'm looking forward to a new chef at Jiko; that's one of the reasons we booked Jiko for our December trip!

 

[Skylarr29]

Figures this would happen a few weeks before we eat there for the first time. I really want that filet and macaroni... main reason for goin!

 

[SauceBoss]

Here's my two cents, sorry in advance for the flame -

First and foremost - Chef Brian is a very talented chef that will no-doubt bring great things to Jiko and AKL. No need to worry about him being the right guy for the job, he is.

Chefs change throughout the years at many WDW restaurants and with these changes you may notice that each restaurant has "signature" items that do not change when chef's do. A few that come to mind are the Potato Wrapped Snapper at Flying Fish that has seen 4 chefs come and go, the Pork Tenderloin and Goat Cheese Ravioli at California Grill, Rigatoni Pasta at Spoodles, the Cedar Plank Salmon at Artist Point and I'm sure that the Filet with Mac & Cheese at Jiko will be another one of these.

No need to write and complain - it's not your job to choose the chef or the menu.

 

[Tinky624]

Will be there this weekend and let you know how it is. We never miss going to Jiko for the Filet with Mac and Cheese. But, I do hope the new chef improves on the dessert menu. For those that have enjoyed Jiko from the start you might remember poached pears in red wine, beggers candy purses with vanilla/orange sauce and others. But now with the new "world" menu the just OK desserts are a poor quality for such a origanal restaurant.

 

[Humphrey53209]

After reading the new chef's background, I'm not concerned about the filet at Jiko. I am a bit concerned about all the other creative dishes offered.

Regards,
Humphrey53209

 

[lilyv]

Here's my two cents, sorry in advance for the flame -

First and foremost - Chef Brian is a very talented chef that will no-doubt bring great things to Jiko and AKL. No need to worry about him being the right guy for the job, he is.

Chefs change throughout the years at many WDW restaurants and with these changes you may notice that each restaurant has "signature" items that do not change when chef's do. A few that come to mind are the Potato Wrapped Snapper at Flying Fish that has seen 4 chefs come and go, the Pork Tenderloin and Goat Cheese Ravioli at California Grill, Rigatoni Pasta at Spoodles, the Cedar Plank Salmon at Artist Point and I'm sure that the Filet with Mac & Cheese at Jiko will be another one of these.

No need to write and complain - it's not your job to choose the chef or the menu.

Sauceboss-very well put! Thanks for your thoughts. I totally concur.

 

[kimmar067]

The signature filet with mac & cheese is the most popular dish on the menu so I would bet it will be left alone. As for the rest of the menu, I would expect the new chef to rework it to reflect his style. The food will still be African in nature, but the dishes will be selected and presented to show the flair and skill of the new chef. This should be exciting for anyone who loves food!

.....I wouldn't worry too much, especially when they've brought in a 'heavy-hitter' like Brian Piasecki!!

 

[PatriciaH]

Yes, desserts are the week items at Jiko-hope we get some new ones!

 

[*NikkiBell*]

Here's my two cents, sorry in advance for the flame -

First and foremost - Chef Brian is a very talented chef that will no-doubt bring great things to Jiko and AKL. No need to worry about him being the right guy for the job, he is.

Chefs change throughout the years at many WDW restaurants and with these changes you may notice that each restaurant has "signature" items that do not change when chef's do. A few that come to mind are the Potato Wrapped Snapper at Flying Fish that has seen 4 chefs come and go, the Pork Tenderloin and Goat Cheese Ravioli at California Grill, Rigatoni Pasta at Spoodles, the Cedar Plank Salmon at Artist Point and I'm sure that the Filet with Mac & Cheese at Jiko will be another one of these.

No need to write and complain - it's not your job to choose the chef or the menu.

I have to disagree a bit with your ending comments. My post never stated that I was going to "complain," but alluded to my showing support for this excellent dish. As far as choosing the chef or menu, both result from decisions made by management that are due to customer satisfactions and desires. Watch how quickly a new chef could be tossed out if his or her customers hate the food.

 

[Uncleromulus]

I think we're putting the cart before the horse here. Remember that Diseny Chefs are limited by the company in how "creative" they can be and what they can do. I'd expect a few changes, but not with popular "signature" entrees.

 

[Allison]

Who knows what will happen. Menus need refreshing once in a while. I would give the chef a chance to actually do their job before getting worried about what dish might be available.