When autumn arrives at Walt Disney World, foodies always make a stop at Jock Lindsey’s Hangar Bar in Disney Springs for eerie bites and spooky sips.
From Candelabra Eggs to Bone Kebabs, the kooky creativity behind each presentation paired with familiar flavors makes Halloween at this lounge a massive hit. But these creations do not just appear out of thin air. They come to life thanks to creative thinkers like Chef Gary Miles.
Chef Gary arrived at Walt Disney World 28 years ago through the Disney Culinary Academy apprenticeship program. His career took him through various roles across the parks, earning him the prestigious Walt Disney Legacy Award. Today, he creates dishes for Disney-owned restaurants across the entire property.
The Puzzle Behind the Plate
Chef Gary helped create the first holiday menu at Jock Lindsey’s Hangar Bar back in 2019. Over time, the team perfected a winning formula by expanding into Halloween with approachable flavors served in unexpected ways.
“I am a puzzle person,” Chef Gary says. “I like to figure things out, so Disney Springs is a really exciting place to be.”
Halloween does not have a universal dish beyond candy and sweets. That served as the first piece of the puzzle. His solution? Leaning entirely into festive presentations.
“What I love about the Hangar Bar is we are not limited by a certain cuisine,” he explains. “We have the entire world at our fingertips. We make things unique through our presentations.”
His absolute favorite item on the menu right now is the Candelabra Eggs. The team knew they wanted to serve deviled eggs inside a candelabra, but they needed food-safe egg holders that fit just right.
After trying everything from cupcake liners to bamboo cones, they found the answer in storage rooms: two-piece martini cups that worked as the final puzzle piece.
From Dishwasher to Disney Chef
Gary did not start out knowing he wanted to be a chef. At fifteen, while watching television in Ohio, he received a call from his mom asking if he wanted to wash dishes at a local Mexican restaurant.
He kept going back, hooked by the fun atmosphere among the line cooks. Within a few months, he was working right beside them on the hotline.
Decades later, he builds that same camaraderie with his own teams at Disney. He credits his long tenure here to the strong support from leadership for both his culinary creativity and his life outside of work.
For all the puzzles Chef Gary loves to solve, his favorite part of cooking remains simple: serving up joy for others.
