ginger bread consommé with Challans duck & compressed rhubarb
Los Angeles, CA (Vocus) October 13, 2009
Jan Tibaldi, General Manager of Viceroy Anguilla Resort and Residences is pleased to announce the appointments of Michael Rauter as Executive Chef and Patrick Dang as Chef de Cuisine of Viceroy Hotel Group’s first international address. Rauter will oversee all culinary operations for the resort on the sparkling coast of Anguilla, including menu creation at Bamboo Bar & Grill, Half Shell, Sunset Lounge and Aleta, as well as private dining, events, and spa cuisine. Meanwhile, Dang will focus on the menu design, kitchen operation and the conceptual development at Cobà, paying particular attention to securing the freshest ingredients from all parts of the world for the resort’s signature restaurant.
“Michael and Patrick are a culinary tag-team of the highest order for Viceroy Anguilla, bringing exceptional experience earned in the kitchens of renowned properties around the world,” said General Manager Jan Tibaldi, who is finalizing the the resort staff in time for the property’s grand opening in November 2009. “We look forward to seeing their culinary creativity at work on local ingredients from throughout the Caribbean.”
Viceroy Anguilla will whet guests’ appetites with an eclectic array of dining ambiances and menus, from beachside grills to signature dining and family-style portions to bite-size tapas. Live local music and inspiring settings complete each experience. The signature restaurant, Cobà, will carefully select premium produce and seafood, while dressing it up with an artful approach. Coba’s signature dishes will include “ginger bread consommé with Challans duck & compressed rhubarb” and “sole dorsal filet with roasted chicken jacket & chestnut caramel”. Other offerings include Bamboo Bar & Grill is a casual spot for grilled cuisine and steakhouse-style dinners under torch-light, and out on the Terrace at Aleta, where Caribbean and Continental cuisine will be available for three meals a day. The resort’s bar scene includes Half Shell, a hip spot carved out of the cliff on Barnes Bay, and Sunset Lounge, where the adults-only infinity pool and sultry style is complemented by the bar’s collection of aged rums, Cuban cigars and fine Champagnes.
Chef Rauter arrives at Viceroy Anguilla with grand plans for the resort’s four dining outlets following a turn as Executive Chef at the Renaissance Yangtze Hotel, a 5-star property in Shanghai, China. Previously, Rauter enjoyed extended runs at the top of the kitchens of celebrated properties, including Palazzo Hotel Montecasino in Johannesburg, South Africa (2005-2008); Little Dix Bay, A Rosewood Resort (2000-2003); and The Metropolitan Palace Hotel in Dubai, U.A.E. (1997-2000). He has also had brief stints at restaurants and a catering service in his native Germany. Rauter got his start in the culinary world as Commis de Cuisine at Hotel Edelweiss Sils Maria in St. Moritz Switzerland back in 1989.
Along the way, Rauter has had his share of elaborate and star-studded culinary events around the world. Highlights include organizing a cocktail party for the opening of Hollywood Café Dubai at the Metropolitan Palace Hotel in 2000, with 400 VIP guests including Bruce Willis, Sylvester Stallone, Cindy Crawford and Wesley Snipes. Various occasions have also seen Rauter cooking for Oprah Winfrey, Nelson Mandela, Bill Gates and Bill Clinton.
Born in Stuttgart into a tight-knit family with ties to the hotel industry, Rauter took up his first apprenticeship at the age of 16 before exploring the world to heighten his culinary knowledge. The journey took him to St. Moritz, Atlantic City and even on the high seas aboard Cunard Line’s 5-star M/S Vistafjord. In 2003, Rauter moved back to Germany with his wife and children to earn a culinary Master’s Degree from F+U Hotel Management School in Heidelberg.
A Viceroy Hotel Group veteran whose culinary reputation precedes him, Chef Dang joins Viceroy Anguilla from The Tides in South Beach, where he spent the better part of 2008 “transforming the kitchen” of La Marea Restaurant to no small critical praise.
Previously, Dang’s peripatetic nature landed him assignments far and wide, including as Chef de Cuisine of Urban Restaurant at Hotel Istana in Kuala Lumpur (2008); Executive Chef at T8 Restaurant & Bar – one of the world’s “Top 50 Hottest Restaurants,” according to Condé Nast Traveler,– in Shanghai (2006-2008); Chef de Cuisine at the two-Michelin-starred Landmark Mandarin Oriental Hotel in Hong Kong (2005-2006); and Chef de Cuisine at Longitude 131 at Ayers Rock Resort in Australia, one of the top 12 luxury bounties hotel of the world. Dang launched his culinary career in 1998 in his home town Sydney of Australia, where he trained under Janni Kyritsis at the MG Garage (Restaurant of the Year 2000 in Australia), and later with Luke Mangun at Salt Restaurant.
Dang applies a culinary philosophy centered on “progressive, contemporary, with a sense of humor" - inspired from flavors dominating from Mediterranean and Asian cuisine. Born in Hong Kong and raised in Sydney, Dang earned a culinary degree from Sydney TAFE, Commercial Cookery faculty in 2000. Over the years, he has worked under an impressive array of celebrated chefs including two Michelin Starred chef Richard Ekkebus.
About Viceroy Hotels & Resorts
Viceroy Hotels & Resorts captivate discerning cultural connoisseurs with pleasures and privileges that transcend the expected. In skyscraping cities and pacesetting playgrounds, each Viceroy destination inspires a taste for the remarkable. Established in 2001, Viceroy’s original properties debuted in Santa Monica and Palm Springs; its newest incarnations include resort addresses in Miami’s Icon Brickell enclave, on Anguilla in the British West Indies and in Aspen/Snowmass (November 2009). As the decade continues, additional Viceroy properties will be developed in Vietnam, Mayakoba on Mexico’s Riviera Maya and on Sowwah Island in Abu Dhabi.
The official website for the Viceroy brand is ViceroyHotelsandResorts.com.
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