Quang Duong was named Executive Chef at The Ritz-Carlton Georgetown, Washington, D.C. in February 2007. Chef Quang was the former Chef de Cuisine at The Ritz-Carlton, Washington, D.C. He also spent time working in some of the world’s most renowned hotels and restaurants, including Le Louis XV restaurant in Monte Carlo, along side Alain Ducasse, a Ten Star Michelin Chef; and Citronelle in Washington, D.C., along side Michel Richard.

Chef Duong immigrated to the United States in the late 1980’s. Since then, he has worked in many of Washington’s premiere hotels and restaurants, including The Westin, Nicholas Restaurant in The Mayflower Hotel, Citronelle, Ana Hotel, The Ritz-Carlton, Pentagon City, The Willard Intercontinental Hotel, The Hilton Old Town Hotel, Eurasian Harbor Restaurant and The Ritz-Carlton, Washington, D.C.

Quang Duong’s Culinary Education includes Ecole Victor Durray, Ecole Jeanne D’arc, Lycee Hoteliere De Chamalieres “French Cooking Institute” and Beringer School for American Chefs in Napa Valley.

Chef Duong has received many of the highly respected awards in the Culinary World, including The International Award of Excellence as one of the Best Chef’s in America, Salon Culinary Arts Category A and B Bronze Medal, Top Chef of America 2000 and Viers Gold. He has also been awarded America’s Top Table by Gourmet Magazine and American Top Restaurant “Extra Ordinary” by Zagat. The Baltimore Sun quoted Chef Duong’s culinary creations as “Admirable Appetizers to Delectable Desserts” and awarded him 3 ½ out of 4 Stars.

For Chef Duong, it is important for dishes to remain straight forward. He uses only seasonal produce and the best ingredients to create a taste combination that enlivens the senses. Chef describes his style as “American contemporary cuisine with classic foundation and cutting edge style”.

Daniel Mangione joined The Ritz-Carlton, Washington, D.C. as Executive Pastry Chef in March 2011. Mangione served as Pastry Chef at Bvlgari Hotels and Resorts in Bali before coming to his current position where he oversees the pastry operations for two Ritz-Carlton Hotels, including the Lobby Café & Bar, Lobby Lounge, Fahrenheit restaurant, and over 22,000 square feet of banquet space.

Mangione’s interest in pastry began in 1999 when he joined The Ritz-Carlton, Huntington Hotel & Spa in Pasadena as a server attendant in The Grill Room. He soon enrolled in the Butte Culinary Academy at California State University, Chico in 2000, where he earned a degree in Culinary Arts and was valedictorian of his class. He then went on to earn a Certificate in Baking & Pastry Arts from the Culinary Institute of America (CIA) in St. Helena, Calif.; and an Associate Degree in Baking & Pastry Arts from the CIA in Hyde Park, NY.

In 2003 Mangione joined The Ritz-Carlton Golf Resort, Naples as a pastry cook, where he developed new desserts for their banquet menus. By 2004, he was an opening team member and Chocolate Artisan at Norman Love Confections in Ft. Myers, Fl., producing chocolate décor, molded candies and Godiva’s “G” line of truffles. Norman Love also served as an inspiration to Mangione, cultivating his love and appreciation for chocolate.

Mangione missed the fast paced energy and excitement of a hotel environment, and so soon returned to The Ritz-Carlton, this time in Sarasota where he served as the Assistant Pastry Chef. Wanting to expand his pastry knowledge further, Mangione left Sarasota to accept a promotion to Pastry Chef for The Ritz-Carlton, Half Moon Bay. It was there that he found his ultimate mentor, Xavier Solomon, who challenged him to expand his mind and think of pastry from a different perspective. He learned the fine art of balancing creativity with execution in delivering memorable, innovative and tasty pastries that appealed to Ritz-Carlton guests. Solomon taught Mangione how to lead a pastry team, from planning and organization to execution, along with the importance of fostering close relationships with farmers to fully realize the farm to table concept. During his time at Half Moon Bay, Mangione realized another true love – using his unique talent to support local charities and give back to the community.

As Executive Pastry Chef of The Ritz-Carlton Hotels of Washington, D.C., Mangione produces magnificent desserts for both hotels which includes high profile social events and weddings. Mangione also uses his ‘magic’ to leave guests and locals alike in wonder with his signature truffles and chocolate showpieces. His talents have been showcased around the globe; from a first place title at the Black Box Pastry Competition in Bali to the Food Network’s Ultimate Wedding Cake Competition, where his team won first place in 2006 for their all-chocolate, seven-tier cake on top of a bed of truffles. Most recently Mangione was featured on CNN for his interpretation of the cake that will be served at the wedding of Prince William and Miss Catherine Middleton.

Mangione and his wife live in the Washington, D.C. area and enjoy dining out and participating in philanthropic endeavors.