I took a Disney newbie to Boma on Dec. 21. As Florida residents, it was a spur-of-the-moment day trip. We check the times for an ADR when we arrived on property -- I'd hoped for an early seating, but the first available was about 8:20 p.m.
We killed the extra time wandering the resorts -- shuttle bus to Fort Wildreness, walk to Wildreness Lodge, boat to Contemporary so we could walk the road to nowhere and look at the paving stones outside Magic Kingdom.
We were hungry when we reached AKL, and about an hour early. We checked in, got a buzzer, and walked out to the observation areas.
When seated, our server, the wonderfal Kea, noted I was vegetarian. She said the ginger-carrot soup was her favorite, and I agreed. My omnivorous dining companion found many things to his liking, and I kept pointing out things he might miss, such as the falafel with yogurt sauce, or the wonderful grilled vegetables tucked over by the meats.
One of the chefs came to our table to say hello. Although I'd eaten at Boma several times in past years, I often ate alone. This was the first time I'd met a chef. He asked if I was vegetarian, and after chatting briefly, left with the cryptic comment, "Save some room for me."
I thought he was perhaps the pastry chef, as I certainly planned to save room to sample the range of desserts.
A few minutes later, as I nibbled my second helping of falafel, he returns with a grand plate of custom-grilled vegetables and tofu, with a skewer of batter-fried mushrooms and long wedges of flatbread soaring into the air from the tall platter.
He wasn't the pastry chef -- he was TJ (his tag had more letters on it, but this is how Kea referred to him) the head chef! This was one of the special dishes he'll do when the mood strikes him.
Half-full already, I thank him in amazement and try to do justice to the platter. Even asking my companion to pitch in, we barely get through half of it.
My plans for dessert waylaid, I still make one trip to split some of my favorites with my partner, so he can try a zebra dome and chocolate truffle.
As we sit back and feel the beginnings of the (familiar to me) Bome torpor, TJ returns with a smaller offering, refusing to tell me what's in the trio of chocolate drizzled confections there until we try it.
I won't spoil the surprise, but it was heavenly. The hand-dipped chocolate truffles that garnished the plate were sublime, too.
As I tell Kea I'm sorry I couldn't finish it all, she says TJ's creations are the only things guests are allowed to take home from the buffet. I wish I'd know that earlier!
The leftovers baked up well the next day, feeding us lunch at home.
I've not dined at all of the Disney buffets yet, as I keep going back to Boma. This latest trip keep the restaurant at the top of my list, and adds it to a special place in my heart. (Sappy, I know, but this royal treatment for walk-ins was one of those Disney surprises I've read about from others, and never expected to experience in person.) Kea, of course, got a big tip from us. She was friendly and prompt.
Anyone else ever get a chef's special? I wouldn't think you could ask for it, as that would be greedy. Perhaps I'll make ADR for my birthday, to see if I can get it again!
What a nice treat you had and I am hoping that I just get the chance to meet the chef as I tour the kitchen. This is the one thing that I have asked that we leave time to do for my special part of our trip. 
