Daniel Mangione

Daniel Mangione is the newly appointed executive pastry chef for The Ritz-Carlton, Dove Mountain.

Randy Metcalf/The Explorer

Daniel Mangione has been named executive pastry chef for The Ritz-Carlton, Dove Mountain, two-and-a-half years after providing acclaimed culinary leadership at the resort’s 2009 opening celebration. 

For Mangione, the appointment is the culmination of a career in which he has directed pastry teams for several leading global dining locations within The Ritz-Carlton Hotel Company.

 A native of California with advanced degrees in baking and pastry arts, Mangione joins The Ritz-Carlton, Dove Mountain from The Ritz-Carlton, Washington, D.C. and The Ritz-Carlton, Georgetown, where he served as executive pastry chef, directing pastry operations for multiple restaurants including the award-winning West End Bistro by Eric Ripert, and leading pastry efforts for more than 22,000 square-feet of banquet space.

 Mangione has overseen pastry activities for Bvlgari Resorts in Bali and for Ritz-Carlton properties throughout Florida and California, including The Ritz-Carlton, Half Moon Bay, where he was mentored by renowned French Master Chef Xavier Salomon. 

Mangione has also participated in televised cooking segments on NBC’s Today Show and on the Food Network. He is a winner of the prestigious Ultimate Wedding Cake Challenge, where his team took first place for its all-chocolate seven-tier wedding cake built atop a bed of truffles. 

Mangione has played a highly-publicized role in San Francisco’s celebrated Star Chefs and Vintners Gala, and he has also been featured on CNN for his interpretation of the cake served at the wedding of the United Kingdom’s Prince William and Catherine Middleton. Additionally, he has placed in the highly-competitive Classic Wedding Cake competition in Beaver Creek, Colorado and served as an opening team member and chocolate artisan for Norman Love Confections in Ft. Myers, Fl., producing chocolate décor, molded candies and Godiva’s “G” line of truffles.

 “I am delighted to welcome Daniel Mangione back to the Ritz-Carlton, Dove Mountain,” said David Serus, executive chef for the resort. “Daniel’s extensive pastry knowledge, as well as his talent and leadership skills, will make for a spectacular addition to our culinary team.”

 Mangione will direct the pastry kitchens of the resort’s numerous restaurants including CORE Kitchen & Wine Bar, Cayton’s Restaurant, Ignite Lounge, Turquesa Latin Grill, and To Go. He will also manage the property’s high-profile banquet, wedding, catering, spa café and In-Room Dining divisions, and his acclaimed bread and pastry creations will be on prominent display beginning Sept. 9, when the resort’s popular Sunday Market Brunch returns for the fall, winter and spring travel seasons.

 “I am thrilled to be working at this amazing property,” said Chef Mangione of The Ritz-Carlton, Dove Mountain. “I look forward to developing our bread and desserts retail sector and to working even more closely with our wonderful local farmers and growers. I am also very excited to introduce a menu of amazing new desserts which people love, and which are irresistible to guests of all ages. For example, I am inspired by our S’Mores Sundae in CORE, made with homemade marshmallow ice cream. How can you go wrong with that? I’m also currently working on a special new Dove Mountain Pecan Tarte Tatin, shaped in honor of our resident desert tortoise here at the resort. Adults and children will all enjoy this, just as so many of our guests have welcomed our fun take on churros at Ignite Lounge. We serve our special churros with an optional spiced Mexican chocolate sauce made with two types of peppers and a hint of tequila – the ultimate sharing experience.”

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