Chef Manny's father wasn't too happy when he told him he wanted to go into cooking. It wasn't a "man's job" in his hometown of Trujillo, a city in northern Peru.

"He didn't understand," said Manny, whose last name is Enriquez. “But after he saw my creations, and the little story I have and continue to build, [now] he’s very happy.”

Chef Manny is one of the masterminds behind this season’s immense menu at the Disneyland Resort. It features more than 240 food and beverage options, including 90 new dishes.

Many of the dishes are returning because they are guest favorites, Manny said, but some others are creations that blend the culinary expertise of the team of chefs from around the world.

“At Disney California Adventure Park, we have the sensational Yuletide Carnitas Torta,” he said. “The warmed telera roll comes with beans and chorizo, an avocado cream, pickled onions and jalapenos, and the carnitas are slow-cooked to be flavorful and delicious.” This extensive array of culinary offerings will be available until January 7, the last day of Las Fiestas, the resort's winter celebration. The chef also showcased another creation on the Latin-inspired menu: arepas, a traditionally South American dish, combined with cochinita pibil, a very popular recipe from the Yucatan region of Mexico. “I serve the cochinita on a bed of beans inside an arepa, with a creamy cotija cheese sauce, and we'll also add some avocado salsa; it's spectacular,” he explained. It's complemented with extra tortillas and refried guero chiles “for added flavor.” Manny He started cooking at age 15 out of necessity, when his mother had to take care of the chef's grandmother after she suffered an accident. Eleven years ago, Manny emigrated to the United States and applied for a job at the Walt Disney Company.She started in a basic position at one of the resort's restaurants and since then, thanks to her dedication and ability, she has climbed to higher-level positions.

Reports disneyland.com.