Walt Disney World SWAN AND DOLPHIN DINING

Todd English's Bluezoo


For Reservations call:
407-934-1111

About Us

Hours of Operation - Lounge
3:30 pm - 11:00 pm

Hours of Operation - Restaurant
5:00 pm - 11:00 pm

Renowned for his unique style and ability to entertain, Celebrity Chef Todd English combines the freshest seafood with coastal cuisines from around the world in a setting you won't forget in Todd English's bluezoo.

Designed by renowned architect, Jeffrey Beers, Todd English's bluezoo is truly a work of art. Beers has extensive experience and an exceptional reputation in both the architecture and interior design industries. He has a keen interest in the relationship between architecture and light and has studied and practiced the art of glass and glass blowing with renowned glass artist Dale Chihuly. Continued collaboration and work with the medium provide Beers an unparalleled expertise in glass - both as material and light design element - as is evidenced in each of his projects to date.

BONUS! - Your child can enjoy two hours of complimentary time (a $20 value per child) at Camp Dolphin while you dine at Shula’s Steak House, Todd English’s bluezoo or Il Mulino New York Trattoria. One child admitted for each adult entrée purchased. Simply advise our Camp Dolphin attendant which restaurant you will be dining at and present your dining receipt as proof of purchase when you pick up your child(ren). Reservations are based on availability and are strongly recommended.

Meet the Chef

Jimmy Reyes - Executive Chef

Chef Jimmy Reyes is a graduate of Le Cordon Bleu College of Culinary Arts. While his training is based in Classical French cuisine, he would describe his style as “Modern French.” Jimmy’s experience includes eight years at the Walt Disney World Swan and Dolphin in various positions. Chef Reyes also held a Kitchen Supervisor position at the Westin Diplomat, Head Saucier at the Porterhouse Grill in Miami, and Line Cook at El Atril in Spain. Chef Reyes is passionate about building relationships with local farms, artisans and purveyors in order to source the highest quality ingredients possible.

Jimmy started at the Walt Disney World Swan and Dolphin as an advanced cook in the Banquets department. He rapidly moved through the ranks to rise as the Jr. Sous Chef of Banquets and was eventually promoted to Banquet Chef of the Dolphin Hotel. He held this position for a few years before transitioning to Todd English’s bluezoo as the Chef de Cuisine. This role helped further develop Chef Reyes’ unique, modern style. Jimmy oversees all food production and is responsible for the menu creation and overall operations on a daily basis as Executive Chef of bluezoo. Jimmy continually focuses on placing Todd English’s bluezoo among the top restaurants in Orlando, while ensuring and unforgettable experience for our guest.

Location

Walt Disney World Dolphin Resort
1500 Epcot Resorts Blvd.
Lake Buena Vista, Florida 32830

For Reservations:
Telephone: 407-934-1111
Email: dining@swandolphin.com

Awards

One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. He has established one of the best-known restaurant brands in the nation, been recognized by several of the food industry’s most prestigious publications, published three critically acclaimed cookbooks, and served as an active member of the philanthropic restaurant community.

bluezoo restaurant awards include:

  • Fodor's Choice Award - 2012
  • Culinary Hospitality Santé Award for Innovation, Southeast Region - 2010
  • Award of Excellence -Wine Spectator - 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012,2013 and 2014
  • Four Diamond Award - Designated by AAA - 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013 and 2014
  • Best Appetizers - Orlando Magazine - 2006
  • Building Interior Design Award - Buildings Magazine - 2005
  • Top 500 Restaurants in Florida -Florida Trend Magazine, Robert Tolf
  • Favorite Venue for 2006 - My City Eats and Entertainment