To say that the Four Seasons Orlando at Disney World put a lot of thought into its food program is like saying that Frozen is sort of popular with seven-year-olds. The Four Seasons hired a serious chef (formerly of New York City’s superchic NoMad), and then developed charcuterie, barbecue, coffee, gelato, and gin and tonic programs. Here, a closer look at the game-changing 443-room resort. —Gina Hamadey

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