Orlando’s Walt Disney World may be known for its theme parks, Magic Kingdom castle, and long lines, but it has also gained notoriety over the years for its numerous globally inspired dining options. The diverse culinary offerings range from the popular EPCOT restaurants like Space 220 serving up Space Greens and Blue Moon Cauliflower to the myriad of options at nearby Disney Springs, like celebrity concepts Chicken Guy! from Guy Fieri, Jaleo by José Andrés, and Morimoto Asia by “Iron Chef” Masaharu Morimoto.
To celebrate Women’s History Month this March, FSR is highlighting female leaders across the restaurant industry from all levels, from prep cooks to COOs to servers. The restaurant industry is still a notoriously male-dominated field in top positions, but women are making consistent gains in leadership. Women make up 54 percent of restaurant and foodservice employees overall, yet they have a lower representation in the back-of-house; only one in five chefs and one in five cooks are women, according to the National Restaurant Association. Meanwhile, women make up 38 percent of executive roles in the restaurant industry.
While there’s still certainly work to be done in terms of furthering diversity, equity, and inclusion in restaurants, the following seven women are part of a movement at the forefront of the industry, leading strategy and culinary operations for top restaurants at Disney and beyond.
Jessica Dau
The Edison, Disney Springs
Front-of-House Manager
Jessica Dau joined The Edison (Patina Restaurant Group) just over two years ago, and is passionate about connecting and serving people from all over the world. “The dedicated team I work with fuels my ongoing enthusiasm, as their collaboration and commitment are crucial to our success,” she says.
Who was the first woman who inspired you to pursue your career, and how did she influence your path?
A previous manager at the first restaurant I worked in really set the tone for what kind of manager I aspired to be. Her name was Corina Olivares. She really cared for her staff and created a positive work environment by taking the extra step to know her team and how they work. I strive to uphold her management style today, focusing on fostering a supportive and engaged workplace.
In your opinion, how can we continue to empower and uplift women in the workplace, especially in traditionally male-dominated fields?
Women just want to be treated fairly in the workplace. Whether someone is male or female should not dictate how valuable they are to a company. If everything were fair, then we could eliminate the stigma of the restaurant industry being a male-dominated field.
Emily Bishop
Bertucci’s, Bravo Italian Kitchen, Brio Italian Grille
Chief Operating Officer
With over 23 years of experience in hospitality, Emily Bishop is responsible for leading the operational excellence across three restaurant brands at Disney. Originally from Syracuse, New York, Bishop moved to Florida eight years ago and has learned to appreciate Orlando’s dynamic food scene and the strong sense of community, she says. “It’s a place where people not only come together to savor exceptional meals but also to create lasting memories and celebrate life’s special moments.”
Bishop’s daily focus is ensuring the restaurant concepts consistently deliver an outstanding guest experience, while empowering and supporting her team. “I collaborate closely with executive leadership, marketing, and restaurant teams to create and execute growth strategies, driving success and fostering innovation across our locations,” she adds.
Why did you want to become a Chief Operating Officer?
My passion for leadership and developing teams has always driven me. Even before starting in the industry, I was driven from my experience in athletics throughout college. I find motivation in coaching and developing our future leaders. Becoming a Chief Operating Officer enabled me to leverage my operational expertise while nurturing my love for hospitality. It has given me the opportunity to shape the success of multiple restaurant brands, elevate guest experiences, and inspire teams to reach their full potential, leaving a meaningful and lasting impact on the industry This field has been a continual source of inspiration for me, driven by the opportunity to engage with both our guests and the exceptional teams who deliver outstanding service. I find great fulfillment in contributing to an environment that prioritizes both guest satisfaction and operational excellence.
What advice would you give to an aspiring woman in restaurant leadership?
My advice to any aspiring female leader is to trust in your abilities and see every challenge as an opportunity to grow. Embrace risk, push beyond your comfort zone, and
surround yourself with a strong network of mentors and supporters. Be your own advocate and uplift others along the way. The restaurant industry is dynamic and fast-paced, and women bring unparalleled strength, creativity, and innovation. Never hesitate to make your mark—your leadership can shape the future.
What is your favorite part about your job?
My favorite part of my role is the opportunity to work alongside such a talented and dedicated team. It’s incredibly rewarding to witness our restaurants succeed, guests enjoying our offerings, and seeing our team members grow both personally and professionally. The dynamic nature of the industry ensures that no two days are alike, and that constant challenge is what keeps the work both fulfilling and exciting
What does “Women’s History Month” mean to you, and why do you think it’s important to celebrate it?
Women’s History Month serves as a powerful reminder of the profound impact women have made across all industries, particularly in hospitality, where women continue to lead, innovate, and break barriers. It’s a time to reflect on the strides we’ve made while recognizing that there is still work to be done. Celebrating this month is not only about honoring past achievements but also about reinforcing our commitment to empowering and inspiring the next generation of female leaders who will shape the future. For me personally, it’s especially meaningful as a mother of two daughters. It reminds me of the importance of creating a world where they can envision themselves as leaders and know they have the opportunity to succeed in any field they choose.
Maria Andreina Osuna González
Via Napoli Restaurante e Pizzeria at EPCOT Walt Disney World
Prep Cook
Maria Andreina Osuna González has worked with Patina Restaurant Group for two years. When asked what keeps her passionate about the restaurant industry, she says how she appreciates the flexibility and opportunities for growth, advancement, and learning new skills. González also notes how empowering women in this industry will require the collective effort from everyone. “We must create environments where women are supported and valued equally,” she says. “Only through commitment and collaboration can we build a society where all women can thrive and reach their full potential, fostering an equal future for everyone.”
She adds, “Women’s History Month is significant to me because it encourages self-reflection and acknowledges that women can achieve anything, emphasizing our strengths and virtues. It is a time to celebrate our capabilities and challenge gender inequality.
What impact do you think women have had in shaping the restaurant industry, and where would you like to see that go in the future?
Women have significantly transformed the restaurant industry by introducing new perspectives and flavors to haute cuisine. Historically male-dominated, the culinary world is now seeing women reclaim their place and gain recognition for their innovative contributions. I hope this trend continues, with even more women rising to leadership roles and influencing the future of global gastronomy.
If you could give one piece of advice to women who are just starting out in their careers, what would it be?
Don’t give up. Allow yourself the opportunity to learn new things, as this is what a fulfilling career is all about. People can innovate and experience new things in their daily lives. No matter how difficult something may seem, remember that it is never truly impossible.
What has been one of the most significant learning experiences for you while working at EPCOT?
I’ve had numerous learning experiences throughout my career here, but one of the most significant has been working across different stations and absorbing a wide range of knowledge. My favorite moments, however, occur when I excel in creating desserts, allowing my creativity and skills in pastry-making to shine.
Who was the first woman who inspired you to pursue your career, and how did she influence your path?
My greatest inspiration was my grandmother Rosa. Her culinary skills were incredibly refined, and she created wonders with her hands that words can’t fully describe. She inspired me to see hands as a valuable and fundamental tool in creating the culinary touches that truly touch the heart.
If you could host your dream dinner party, who are the top 3 women (past or present) you would invite, and why?
I would invite my mother, my grandmother and my aunt, since they are the most extraordinary and important women in my life. I know that our time spent together would be unforgettable.
Can you share a moment in your life where a woman mentor or leader gave you advice that shaped your perspective?
My mother once told me to fight for what you want, but never give up and never let anyone take away your hope and the illusion of what you want to be.
Ashley Alli
Space 220 Restaurant at EPCOT Walt Disney World
Pastry Chef
A year ago, Ashley Alli become a pastry chef for Patina Restaurant Group’s Space 220 Restaurant, known for its space station decor and views of Earth from 220 miles off the ground. Her proudest accomplishment so far has been launching a culinary enrichment program for baking and pastry staff in an effort to help teach fundamental skills for their career growth and personal development.
If you could give one piece of advice to women who are just starting out in their careers, what would it be?
Be a sponge. Absorb everything you can from the people who inspire you daily.
Who was the first woman who inspired you to pursue your career, and how did she influence your path?
I was inspired by my mother and her resilience throughout my childhood. She taught me how to balance career growth and motherhood, cheering me on the entire way through all the trials and successes that came my way.
What’s one dream or goal you have for the future, either professionally or personally, that excites you?
After working the Formula 1 Grand Prix last year, I have great interest in helping other areas of the company. I am excited by the career growth, and endless learning opportunities that await in the next year through these unique experiences.
What does Women’s History Month mean to you personally, and how do you celebrate or reflect on it?
Women’s History month is a time to reflect on the successes and sacrifices made by the women that have paved the way for the culinary career I have today. I reflect on this month by challenging myself to learn about a woman in the food and beverage industry that inspires me.
What’s your go-to dish to cook at home?
I spend five days a week making desserts, so when I’m at home, I enjoy grilling, especially Kabobs.
Trish Giordano
Earl Enterprises
Chief Sales & Marketing Officer
Trish Giordano has dedicated over three decades to the restaurant and hospitality industry, beginning in 1989. Throughout that time, she has worked in various facets, from sales and marketing to brand development and strategic partnerships.
Now, she leads the strategy and execution of all sales and marketing initiatives at Earl Enterprises, plus she oversees the national alliances and partnerships for the group’s portfolio of brands, including Bertucci’s, Bravo Italian Kitchen, Brio Italian Grille, Chicken Guy!, Earl of Sandwich, and Planet Hollywood.
Why did you want to become a (position/role)?
My passion for marketing and the hospitality sector drove me to pursue the role of Chief Sales and Marketing Officer. The opportunity to shape brand narratives, connect with diverse audiences, and drive business growth through innovative strategies has always been a compelling motivator for me.
What advice would you give to an aspiring woman leader?
To aspiring female professionals aiming for leadership positions in this industry, I advise embracing continuous learning, building a strong network, and maintaining resilience in the face of challenges. It’s essential to trust in your capabilities, seek mentorship, and remain adaptable to the ever-evolving landscape of the hospitality sector.
What is your favorite part about your job?
My favorite part of my job is the ability to craft and implement strategies that not only promote our brands but also create memorable experiences for our guests. Seeing the impact of our marketing efforts on customer satisfaction and business growth is incredibly rewarding.
What does “Women’s History Month” mean to you, and why do you think it’s important to celebrate it?
Women’s History Month is a significant time to honor the contributions and achievements of women across all fields. Celebrating this month is important as it highlights the pivotal roles women have played and continue to play in shaping our society, inspiring future generations to pursue their ambitions without limitations.
Katie Weatherwax
Maria & Enzo’s Ristorante Disney Springs
Restaurant Manager
Katie Weatherwax was drawn to the restaurant industry because of her love for food, creativity, and the fast-paced dynamic environment it offers. “What keeps me passionate about it is the opportunity to connect with people, constantly learn and grow and be part of creating memorable experiences for guests,” she says. Weatherwax joined Patina Restaurant Group about three and a half years ago and serves as the restaurant manager at Maria & Enzo’s Ristorante in Disney Springs.
One of her most significant learning experiences while working there has been the ability to adapt and stay flexible in unpredictable situations, she says, whether it’s juggling multiple projects at once or responding to unexpected challenges. “I’ve learned the importance of maintaining a balance between staying organized and being open to shifting priorities,” she explains. “It has also taught me the value of clear communication and collaboration with the team to ensure everyone is on the same page and working toward the same goal.”
Miyuki Akimoto
Morimoto Asia at Disney Springs
Server
Miyuki Akimoto has worked at Morimoto Asia, part of Patina Restaurant Group, for nearly a decade.
What is your favorite menu item and why?
I love the Morimoto Spare Ribs for their unique blend of flavors and textures. They feature tender, fall-off-the-bone pork with a crispy finish, coated in a sweet hoisin chilli glaze and garnished with fresh cilantro for a touch of brightness. The dish has a little bit for everyone, sweet, spicy and overall, one of a kind.
What is your most significant learning experience?
My most significant learning experience has been mastering the intricacies of Omakase service. This refined Japanese dining style requires meticulous attention to detail and a thorough understanding of each dish’s preparation and presentation. It taught me the importance of precision, dedication and personalization, ensuring a seamless and memorable experience.
What is your favorite dish to make at home?
I love to make Shepherd’s Pie. It’s a dish my mom would prepare for me when I was growing up. Not only is it a comforting meal, but it’s also hearty.
