The Ritz-Carlton New York, Battery Park has welcomed a new Executive Chef, Chef James R. Dangler, to join its exceptional team of Ladies and Gentlemen. In his new position, Chef Dangler will be overseeing all culinary happenings at the hotel and its award-winning restaurant, 2 West. Chef joins the hotel with nearly 20 years’ experience in the food industry, most recently from opening The Ritz-Carlton, Westchester.

Through his remarkable career, Chef Dangler has been a guest chef at the legendary James Beard House, catered a Grammy Awards post-show party for more than 4,000 guests, participated in NASCAR events with celebrity chefs, and created his classic European haute cuisine in restaurants from New York City to Honolulu, Hawaii.

The son of a restaurant sales supplier, Dangler started cooking at the age of 15. Since then, he has worked every station in a restaurant, from busboy to broiler station. From Sous Chef at the New York Marriott Financial Center Hotel in New York City to Executive Chef and Food and Beverage Director at The Ritz-Carlton, Westchester; training at DCT International Hospitality School in Switzerland to opening Wolfgang Puck’s WP24 at The Ritz-Carlton, Los Angeles, Chef Dangler will contribute his lifelong dedication to good food to the inspired and innovative kitchen at The Ritz-Carlton New York, Battery Park.

"I am extremely excited to return to downtown Manhattan. Since my last stint in the area, the scene has completely evolved and blossomed into what has become the new destination area for dining, travel and tourism,” commented Chef Dangler. “In my new role at The Ritz-Carlton New York, Battery Park, I hope to expand the Food and Beverage capabilities of this fantastic property to transform the hotel into the premier provider for luxury corporate and social businesses in lower Manhattan.”

When he is not in the kitchen, Chef Dangler devotes time to another personal passion – marathon running. Each year, he participates in the New York City ING Marathon, as well as various runs in the tri-state area. He has run in the New York, Boston and Chicago marathon and hopes to one day run the London and Berlin marathons.

Named one of Pastry Art & Design’s “Ten Best Pastry Chefs in America,” Laurent Richard has made an art of dazzling food critics and connoisseurs. Richard joined The Ritz-Carlton after twelve years as Executive Pastry Chef at New York’s La Caravelle restaurant. He became known for his genuine passion for desserts as well as his own style of sauce-painting in presenting classic and contemporary confections. Richard’s desserts are the most decadent creations imaginable. His signature desserts include a white chocolate peanut crunch cake, deep dark chocolate caramel cake, and chocolate almond macaroons. Many celebrities have enjoyed his desserts including: Nicole Kidman, Russell Crowe, Billy Joel, President George H.W. Bush, Rod Stewart, Julia Child, Michael Douglas, Martha Stewart, Jacqueline Kennedy Onassis, and Oscar de la Renta.

“I treat each and every piece of chocolate, every tuile, every cake and every tart with the same amount of genuine care and precision. Nothing leaves my kitchen that is not the perfect balance between beauty and taste,” said Richard. He is famous for his creativity and artistry, exemplified by his Chocolate Bar event every February at the Rise bar in The Ritz-Carlton at Battery Park. This year, Richard decorates the room with his own chocolate sculptures, mural paintings and contemporary chocolate design. All of the desserts are inspired by those found in a SoHo art gallery.

Born in Maison Laffitte, France, a town just north of Paris, Laurent Richard has been creating his sweet compositions since the age of fourteen. At the age of twenty, Richard moved to New York to refine his delicate flavors and techniques. His talents range from elegant plated desserts to sugar pulling and cake-decorating skills.

Richard drives his Harley Davidson to work every day from his home in Brooklyn. He has three children: Cecile age 14, Emily age 12, and Alexandre age 8.