THE RITZ-CARLTON, DOVE MOUNTAIN

15000 North Secret Springs Drive, Marana, Arizona 85658 USA
Phone:  +1 (520) 572-3000   •  Map & Directions
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CORE Kitchen & Wine Bar: Culinary Team

  Executive Chef David Serus
  Executive Sous Chef Rupam Bhagat
  Executive Pastry Chef Daniel Mangione
  Restaurant Chef Michael Press

Executive Chef David Serus



Executive Chef David Serus
Chef David Serus began his culinary career at the young age of 14 when he decided to end traditional school studies and study his true passion in life … food. Spending vacations with his uncle at his bakery in a small town in France, Chef Serus remembers waking up in the middle of the night to the smell of fresh bread and pastries coming out of the oven.

Chef Serus spent the first two years of his studies at a private catering school in Brittany where he learned about different food products and techniques. He continued to study food over the following four years, during which time he earned a degree in Hotel and Restaurant Management.

Following culinary school, Chef Serus held a series of externships in varying locales around the South of France. After working at Villa St. Elme, a two-star Michelin rated restaurant in France, Chef Serus decided to move to London where he garnered a position as a cook with the Four Seasons Hotel Company, and made his way up to Chef de Partie. It was at this point that he really came to understand the life of a chef, and he fell in love. From working long hours, to holidays and weekends, Chef Serus enjoyed every minute of his time in the kitchen.

After three years with the Four Seasons, Chef Serus received the opportunity to work as a Sous-Chef for Jean-Christophe Novelli, a Michelin Star restaurant, and he was quickly promoted to Head Chef. Striving for a bigger dream and the opportunity to further hone his skills as a Chef, Chef Serus returned to the Four Seasons in West Palm Beach, Florida, as a Sous-Chef in a Five-Star dining room, The Restaurant. It was there that he learned new styles of cooking, culture and food habits.

After three years as Sous Chef at The Restaurant, Chef Serus joined the Ritz-Carlton, Half Moon Bay where he served as Sous-Chef at the award-winning restaurant, Navio. Yearning to develop his own style of cooking, he transferred to The Ritz-Carlton, Sarasota where he took a position as Chef de Cuisine. In November 2004, Chef Serus was appointed Executive Sous-Chef of the newly-opened restaurant, Assamassa, at The Ritz-Carlton, Penha Longa, Portugal. Calling it “Tradition and Discovery,” the concept of Assamassa was based on simple, classic dishes, using traditional Portuguese flavors combined with innovative and modern techniques.

From Portugal, Serus returned to The Ritz-Carlton, Half Moon Bay, where he served as Executive Sous-Chef of the hotel for two years. He then accepted the position of Executive Chef for The Ritz-Carlton, Washington, D.C where he spent four years, ultimately leaving to join the acclaimed culinary team at The Ritz-Carlton, Dove Mountain. Here at Dove Mountain, David Serus is using his extensive culinary expertise and passion for simple, yet flavorful dishes to revamp the existing menu and continue to surprise and delight the palates of his guests.
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Executive Sous Chef Rupam Bhagat




Executive Sous Chef Rupam Bhagat joined The Ritz-Carlton, Dove Mountain in 2012, bringing with him a strong culinary background at some of the world’s most high-profile hotels and resorts.

The former chef de cuisine for Catalina Kitchen at Southern California’s Terranea Resort, Chef Bhagat has also served as chef tournant for The Ritz-Carlton, Half Moon Bay. During his extended career with The Ritz-Carlton Hotel Company, Bhagat has received accolades for major culinary achievements, including assisting with the opening of multiple hotels and restaurants; creating an acclaimed Indian wedding on special assignment to The Ritz-Carlton, Key Biscayne; serving on the culinary team of The Ritz-Carlton, Washington, DC during the 2008 Presidential Inauguration; lending hands-on assistance to the highly-rated Ritz-Carlton, Tysons Corner and serving as chef de partie both for Plums Restaurant at The Ritz-Carlton, Bahrain Hotel and Spa and for Penha Longa Hotel and Golf Resort in Portugal.

Chef Bhagat began his career as a lead cook at The Ritz-Carlton, Reynolds Plantation in Greensboro, Georgia and is delighted to now be working with the team at The Ritz-Carlton, Dove Mountain. “I look forward to working with the team to make Dove Mountain a premier culinary destination for Arizona” says Bhagat. “The unique location of this beautiful resort and the local products here provide a wonderful inspiration for the creation of exciting dining experiences.”

A graduate of the Culinary Institute of America in New York with a Diploma in Hotel Management and Catering Technology from the Naval Institute of Technology in Mumbai, India, Chef Bhagat immediately preceded his arrival at Dove Mountain by helping to lead the prominent food and beverage opening of IB Hospitality in Mumbai. His many awards in the culinary field include multiple top finishes in the prestigious College International Cuisine Competition, and he is a speaker of both English and Hindi.
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Executive Pastry Chef Daniel Mangione




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, and 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. Chef 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 this September 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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Restaurant Chef Michael Press




Chef Michael Press is a master of his craft as evident in his approach of infusing a gracious spirit of hospitality with his exceptional expertise. In his previous role as Sous Chef for Cayton’s Burger Bistro at The Golf Club at Dove Mountain he showcased his in-depth knowledge and pure passion for food.

By creating menus based upon the changing seasons, diners will experience the freshest of innovative cuisine throughout the entire year. He incorporates traditional ingredients with flavors indigenous of the Southwest, enhancing the menu of ‘True American Cuisine.’

Chef Press joined The Ritz-Carlton, Dove Mountain in pre-opening as our first Sous Chef in 2008. He was responsible for supporting the overall kitchen operations for the golf club, which debuted in January 2009. Chef Press accepted the role of Chef de Garde Manger in pre-opening of the resort which opened in December 2009.

A native to New Haven, Connecticut, Chef Press began his professional career working in Italian and French bistro restaurants. He moved to New York City in 1996, and was a Sous Chef at Pino Loungo’s Tuscan Square and Coco Pazzo. In October 2000, Chef Press moved to Scottsdale, Arizona for an opportunity to work in Wright’s restaurant at the Arizona Biltmore resort followed by the Four Seasons, Scottsdale at Troon North, where he was quickly promoted through the ranks from Junior Sous Chef, to Chef de Tournade, and finally to Restaurant Chef. In late 2006 he transferred to Westlake Village Four Seasons Hotel to be part of the opening team as the Garde Manger Chef working for Executive Chef Sandro Gamba. After one year he was given the role of Sous Chef in one of the hotels main dining outlets, ‘The Lobby Lounge’ and also for In-Room Dinning.

Chef Press’ culinary style is most influenced by world-renowned Chefs Robert McGrath, Jose Andres, and Thomas Keller. He innately understands the intricate blend of clientele who become loyal diners, while continuing to build upon his technical mastery and dedication to his artistic talents.
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