Jock Lindsey's Hangar Bar chef found the fix for his Candelabra Eggs in a storage room

By entgrove · October 22, 2026

Chef Gary Miles, who helped write the first holiday menu at Jock Lindsey's Hangar Bar in 2019, leans on presentation to make the Disney Springs lounge's Halloween menu stand out. His favorite dish this year, the Candelabra Eggs, only came together once the team found the right serving cups on a storeroom shelf.

The Halloween menu at Jock Lindsey's Hangar Bar in Disney Springs is built on familiar flavors served in strange ways, and the chef behind it treats every dish like a puzzle. Chef Gary Miles says his favorite plate this season, the Candelabra Eggs, only worked once the team found a set of two-piece martini cups tucked away in a storage room.

How the Hangar Bar Halloween menu gets its look

The lounge's holiday menus pair approachable, trending flavors with presentations guests do not expect.

• Holiday roots. Chef Gary helped create the first holiday menu at Jock Lindsey's Hangar Bar in 2019, and the seasonal menus later grew to include Halloween.
• The first puzzle. Halloween has no universal dish beyond candy and sweets, which was the problem he faced when the Halloween menu debuted last year.
• His answer. Rather than chase one signature food, the team leaned into festive presentations for dishes guests already know and love.
• No fixed cuisine. The Hangar Bar is not tied to one style of cooking, so the kitchen can borrow from food traditions around the world.

Chef Gary has worked at Disney Springs since the district opened, and he describes himself as someone who likes to figure things out. He explained why the lounge suits that habit.

"What I love about the Hangar Bar is we're not limited by a certain cuisine. We have basically the entire world at our fingertips to pull from, so we look at our offerings and think, how do we make this a unique experience? And we do it through our presentations." Chef Gary Miles

Candelabra Eggs came down to the right cup

Chef Gary's favorite item this year took several failed attempts before a storeroom find solved it.

• The concept. The team knew from the start that it wanted to serve deviled eggs in a candelabra vessel.
• The problem. They needed food-safe egg holders that fit the candelabra vessel just right.
• What failed. The kitchen tried everything from cupcake liners to bamboo cones before anything worked.
• What worked. Small two-piece martini cups, spotted while walking through one of the team's storage rooms, fit the candelabra perfectly.

"We tried everything from cupcake liners to bamboo cones. Finally, while walking through one of our storage rooms, we found these little two-piece martini cups. They worked perfectly and felt like finding the last puzzle piece that locked everything into place." Chef Gary Miles

From an Ohio dish station to 28 years at Walt Disney World

Chef Gary started washing dishes at fifteen and arrived at Walt Disney World through its culinary apprenticeship.

• First job. At fifteen, his mom called him off the couch one Friday night during TGIF to wash dishes at the Mexican restaurant in Ohio where she worked.
• On the line. Watching the line cooks joke around while they worked drew him in, and within a few months he was cooking beside them on the hotline.
• Disney start. He joined Walt Disney World 28 years ago through the Disney Culinary Academy apprenticeship program.
• Career path. He has held a range of culinary roles across the parks and now creates dishes for Disney-owned restaurants across the Disney Springs property.

Decades after that first shift, he tries to build the same kind of camaraderie he saw on that hotline in the kitchens he now leads. He credits the company for keeping him around this long.

"One of the biggest reasons I've stayed here as long as I have is because I've always felt supported by our leadership and the company. They not only support the creativity and everything we do, but they also support us in what happens outside of Disney." Chef Gary Miles

Order the Candelabra Eggs before the Halloween menu ends

The Halloween menu is a seasonal run, and Chef Gary's work reaches well beyond the Hangar Bar.

• His pick. Chef Gary names the Candelabra Eggs as his favorite item on this year's menu, for the journey it took from idea to plate.
• Beyond the lounge. His team also works on D-Luxe Burger, Disney Springs kiosks and outdoor vending, which he says are always being reinvented.
• More Halloween food. Disney publishes a Disney Springs Halloween Foodie Guide listing the district's other seasonal bites and sips.

"We're always trying to figure out the next thing. Whether it's Hangar Bar, D-Luxe Burger, one of our kiosks or outdoor vending, we're always reinventing and growing the business, and I love that about Disney Springs." Chef Gary Miles

For all the puzzles he enjoys solving, Chef Gary says his favorite part of cooking is still serving up joy for other people.

Our take. The Hangar Bar's Halloween dishes are seasonal, so guests who want to see the Candelabra Eggs in their martini cups should plan a Disney Springs stop before Halloween wraps up rather than waiting for a later trip.