A native of Le Mans, France, Chef Samake began his career in 1985 as commis de cuisine in three Parisian restaurants, Le Vivarois, Le Petite Bretoniere and La Tour D’Argent before coming to the U.S. to study at Johnson & Wales University. He graduated in 1992 after alternating periods of work, school, and military service.

A veteran of Ritz-Carlton hotels, Chef Samake has worked in Buckhead, Georgia; Montego Bay, Jamaica; Dubai, UAE; Half Moon Bay, California; and most recently, Atlanta, Georgia. Although his cooking techniques are primarily French, Chef Samake was heavily influenced by his upbringing in West Africa and has since also developed a great passion for Southern American foods.

In his current role, Chef Samake oversees all culinary operations for the 300-room hotel, including the restaurant, The Lobby Café & Bar, in-room dining, and banquet operations for over 20,000 square feet of meeting and event space.

Chef Samake has experienced a unique professional trajectory; from cooking on supertankers in Saudi Arabia to writing a recipe book of spa cuisine, and most recently being named “Chef of the South” by the Atlanta Journal-Constitution. An avid kick boxer and 5th degree black belt, Chef Samake was named the amateur world champion by the International Sport Karate Association (ISKA) in 1998, and he has won the Professional Karate Association (PKA) USA championship four times. He enjoys spending time with his family, traveling the world and teaching his two children, 5 and 2, English, French and German.

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.