The Epcot International Flower & Garden Festival is back in 2025, celebrating its 30th anniversary with fresh flavors, new experiences, and a few nods to three decades of blooming magic. This year’s festival includes new outdoor kitchens, expanded areas, and inventive culinary creations highlighting Florida’s rich agricultural offerings. We recently attended a virtual media preview featuring Disney experts in culinary arts and festival project management who shared exciting updates and behind-the-scenes insights into the festival’s planning process.
Meet some of the Experts Behind the Magic
One highlight from the media panel was that all three panel members began their Disney journeys in the Disney College Program, showcasing Disney’s commitment to developing talent and fostering growth from within.
- Chelsea Florig, Food & Beverage Project Manager, celebrating 20 years at Epcot. Chelsea began her Disney journey in the College Program and helped launch the Festival of the Arts.
- Amanda Lauder, Chef de Cuisine and Pastry Chef is also marking 20 years at Epcot. Amanda started in the college program and later helped open The Ganachery at Disney Springs, bringing a passion for sweet creations, evident in this year’s Flower and Garden Festival.
- Daniel Sicilia, Executive Chef, started with the Disney College Program and spent years crafting culinary delights at California Grill.
Crafting Culinary Concepts: A Year-Round Process
The chefs revealed that menu planning begins during the previous year’s festival. They continuously gather guest feedback through surveys and social media, assessing which dishes resonate and which need refreshing. According to the team, no idea is ever forgotten—even concepts that don’t make the initial cut may appear in future festivals.
Menu development for each booth takes 9 to 12 months, with chefs juggling multiple festivals simultaneously. Chelsea emphasized the logistical puzzle of telling a cohesive story through food: balancing sweet and savory dishes, aligning flavors with beverage pairings, and ensuring each booth contributes to the festival’s overall theme.
Flavors to Savor: What’s New for 2025
One of the festival’s highlights, Farmers Feast, will continue to offer seasonally inspired menus that rotate monthly. Expect fresh local Florida ingredients like blueberries and corn to take center stage. A standout creation this year? A corn cookie paired with corn gelato, finished with a touch of lime—a truly unique Florida flavor experience.
According to Amanda, another must-try item is the Campfire S’mores Bar, which includes buttered graham cracker crumbs that are smoked at Regal Eagle Smokehouse. Leveraging the on-site Smoke House adds an extra layer of nostalgia to this sweet treat.
New Outdoor Kitchens & Expanded Spaces
Good news for festival fans: with Epcot’s construction walls down, the culinary team has more space to expand offerings. Two new outdoor kitchens debut this year:
- Beach Grub and Yacht Grub – Inspired by the Yacht and Beach Club, these locations explore the question: What do you cook at the beach or club? Expect coastal flavors and casual bites that tie together a seaside story.
Additionally, CommuniCore Hall is now fully open for the festival, providing the chefs with a full-sized kitchen for Farmers Feast—a first for this popular outdoor kitchen. Inside CommuniCore, guests will also get a bee’s-eye view of how Disney’s iconic topiaries come to life, featuring Spike the Bee as your guide.
30th Anniversary Celebrations
This year marks the 30th anniversary of the Epcot International Flower & Garden Festival. Disney will celebrate this milestone with special merchandise and festival guide references, encouraging guests to look for subtle nods to the festival’s rich history.
Final Thoughts
The 2025 Epcot International Flower & Garden Festival promises a flavorful fusion of culinary creativity and botanical beauty. With new kitchens, expanded spaces, and seasonal Florida flavors, this anniversary year offers something fresh for every guest. We are on our way!!!
