Warm colors, an open kitchen and a lively atmosphere frame an inviting exploration of the many delights developed by Chef Bayless, a six-time James Beard Foundation winner. Menu items include Oaxacan Red Chile Chicken, Salsa Verde Shrimp Enchiladas Suizas and freshly made salsas and guacamole. In addition, a quick-service taco counter will be added to offer guests a quick taste of Chef Bayless’ award-winning cuisine.
“For me, it is always a thrill to share the lively fresh regional flavors of Mexico with a broader audience,” Chef Bayless said. “And what better place to do that than Walt Disney World Resort? We plan to add all the deliciousness we can to the experience for all who come to enjoy Frontera Cocina at Disney Springs.”
Executive Chef Stephen Hicks will oversee Frontera Cocina’s kitchen. Hicks has served as cook and lead in the kitchens of the River Club in Jacksonville, Florida; Sapphire Grill in Savannah, Georgia; and Seasons 52 in Orlando, Florida. Hicks also spent time as a multi-unit chef in Chicago with McCormick & Schmick’s.
Chef Bayless launched his Frontera franchise in Chicago in 1981. Since then, he has opened several more award-winning restaurants including Xoco, Frontera Grill, Toplobampo, Leña Brava, Cruz Blanca and now, Frontera Cocina.
Frontera Cocina is the latest restaurant to open at Disney Springs, which has been undergoing the largest expansion in its history.