Did you know that select Disney Cruise Line sailings offer guest chef programs featuring special live appearances by culinary stars? Among the periodically participating stars is Chef Jon Ashton, who began his culinary career in notable English restaurants before following his childhood dream to the United States, where he’s since shared his culinary point of view on everything from morning news and late-night talk shows to cable food series and the pages of prominent magazines. Disney Files Magazine Editor Ryan March visited with Chef Ashton, who discusses, not only his passion for food, but also the pride he takes in thriving with dyslexia, his admiration of Walt Disney and why cooking on stage makes him feel like he’s starring in Fantasia.
Ryan: How and where did you fall in love with food? And at what point in your life did you start to see the culinary arts as a potential career?
Chef Ashton: I first stepped into the kitchen with my Granny when I was eight years young. We never had much money growing up. However, she would bake for the neighbors each weekend, and I loved spending time in the kitchen cooking with her. I also fell in love with sharing the fruits of our labor with the neighbors. Some of them were less fortunate. As they knocked on our door to pick up a loaf of bread, scones or sometimes an egg custard, I would answer wide-eyed. I’d exuberantly share what we had made that day and felt so proud of making those neighbors smile. As I look back, I was getting my own taste of the gift of giving, which is possibly one of the best feelings we ever receive. This inspired my cooking career.
Ryan: What attracted you to Disney in general, and Disney Cruise Line specifically?
Chef Ashton: I have always known that food is a universal language, and Disney in general, and Disney Cruise Line specifically, helped me realize that joy is equally universal. When I see guests from all corners of the planet meeting their favorite characters, I see their joyful grins. We may not speak the same native language, but I can feel their immense happiness, and that warms my soul. Just like food nourishes the body, joy gives us all hope. It’s my great fortune to share this joy with the guests.
Disney Cruise Line has some of the most talented, knowledgeable and experienced hospitality professionals on the ocean. I am excited to learn from them and hopefully inspire them.
Disney has been kind enough to believe in me, encourage me and inspire me to be my authentic self. In return, I’m excited to share my passion for cooking, laughing and celebrating. All of the Cast Members from day one have warmly opened their arms and welcomed me home.
Ryan: Well we’re certainly thrilled to have you in the family. Can you tell us a little about what Disney Cruise Line guests can expect if they have the opp ortunity to sail with you?
Chef Ashton: Disney Cruise Line has five ships setting sail from different homeports around the world. Every day, guests stay at their favorite hotel on the ocean, open their curtains and experience a new destination. It’s my goal when I am onboard to share some history, facts, culinary tips and knowledge about the port’s cuisine and teach guests how to make a dish designed specifically for that port of call. Whether it’s feather light croissants while visiting France, blissfully tender Osso Bucco en route to Italy or sharing a slice of authentic New York style cheesecake the day before hitting the Big Apple, we bring food to our guests in a unique and memorable way.
I’m particularly excited that Disney Cruise Line has announced that it’s going to be visiting the shores of Australia and New Zealand. I am beyond thrilled to share a taste of the South Pacific, Sydney, Melbourne and Auckland.
Ryan: Everything we do at Disney begins and ends with stories. How does it feel sharing the art of food in an environment so deeply focused on the art of storytelling?
Chef Ashton: Disney is one of the great storytellers of all time. Sometimes, when I close my eyes and I’m on the stage entertaining guests, I feel like I’m in Fantasia. The ingredients become musical instruments. Some flavors dominate the melody and some play back-up notes. The recipe itself describes a storyline, with the interacting ingredients determining that story’s outcome. Inspiration for any good tale or dish comes from a depth of emotions and can be as richly satisfying as Fantasia itself.
Ryan: Clearly, you’re passionate about food and connecting with audiences. What else drives you?
Chef Ashton: Every day, before I start a live show onboard, I sit in front of The Walt Disney Theatre and admire the photo of Walt. I look up and say, “Hope I make you proud today, mate!” My unique motivation that drives me is always standing by my personal credo to be the light and joy to every guest and Cast Member I meet.
My goal is to inspire every person around this planet to have the courage to dream; to inspire every child to follow their goals the way Walt did for me. I want to encourage everyone to be proud of successes and vulnerabilities. I’m proud to say I have dyslexia. I don’t let it hold me back and want to inspire others with dyslexia to know that we simply process information differently and that thinking is great for problem solving and entrepreneurial thinking.
My final motivation for doing what I do is to make my family proud. I’m extremely blessed to have a beautiful and supportive wife and an amazing 16-year-old daughter. Newest to the family is our adorable labradoodle puppy, Rigby. Being my best self on stage and off is one of my biggest personal motivators.