Daniel Mangione: A Pastry Star in the Luxury Hotel Firmament

Daniel Mangione is an accomplished Executive Pastry Chef with a wealth of experience in the hospitality industry. For over 23 years, Chef Daniel has been a noteworthy leader in luxury pastry kitchens within the namesake hospitality brand, Marriott. Serving as the Executive Pastry Chef at JW Marriott Nashville, Chef Daniel has been instrumental in shaping the pastry operations of this prestigious hotel in Tennessee.

Beginning his tenure with the Marriott family in 2003, he started his pastry internship in The Ritz-Carlton Naples through the Culinary Institute of America (CIA). Since then, he has continued to grow within the Marriott brand and has held Executive Pastry Chef roles managing pastry operations for Ritz-Carltons in Washington DC, Half Moon Bay, Sanya China, Dove Mountain Arizona and Bvlgari Resorts in Bali Indonesia. Chef Daniel was also recognized as a member of the Eastern Region Ritz-Carlton Pastry Advisory Board during his tenure and currently serves on Marriott’s Pastry Chef Counsel.

Daniel has been a part of over 22 new hotel openings including time spent in Aruba, St. Thomas, Fort Lauderdale, Lake Tahoe, Ranch Mirage, Rome, and Naples. Throughout his career, he has consistently exhibited his passion for pastry and demonstrated exceptional leadership, creativity, and attention to detail. With his extensive experience in luxury hotels and resorts, he has contributed to the success of numerous establishments, elevating the pastry experience for guests and setting new standards in the industry.

Known also for his larger-than-life holiday displays, Chef Daniel’s versatility and passion for pastry also extends to retail showcases and luxury event buffet creation. Chef Daniel’s has most recently been credited with creating Nashville’s only life size Whiskey Wonderland Gingerbread Bar where over 2000 guests tasted and toured this fully operational holiday season bar. As well, he was a critical part of the JW Marriott Nashville Valentines dessert lounge named “The Sweet Spot” that catered to over 600 guests in the four days of public operations.

When not in the kitchen, Daniel can be found in his woodshop, building the next dessert buffet elevation or décor item in an effort to continue elevating his passion for displays and visuals throughout. Instagram: @danielmangione25

In this episode, we discuss:

• How an after-school job at the Ritz-Carlton led to an interest in pastry
• Enrolling at CIA in Napa, and graduating from CIA in Hyde Park
• Working as Pastry Cook at the Ritz-Carlton in Naples, FL
• Learning about chocolate production at Norman Love Confections
• Back to the Ritz-Carlton, this time as Assistant Pastry Chef in Sarasota
• The economy crashes in 2008, so Daniel takes an opportunity to work in China
• Paradise found – working as Executive Pastry Chef at the Bulgari Hotel in Bali
• Playing politics – working at the busy Ritz-Carlton in Washington, D.C.
• Erecting the first life-size, eat-in gingerbread house at the Ritz-Carlton Dove Mountain in Tucson, AZ
• Landing at the JW Marriott in Nashville, and loving it
• And much more!

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Episode Sponsored by 

Valrhona, a certified B Corporation, has been crafting exceptional chocolate in the village of Tain L’Hermitage, France, since 1922. Founded by Pastry Chef Albéric Guironnet as the chocolate of chefs, Valrhona is known for its dedication to creating unique, artisan-quality chocolate with complex and balanced flavors. This commitment to excellence reflects the rich gastronomic traditions of the Rhone Valley, ensuring that every bite of Valrhona chocolate offers a consistent and unparalleled tasting experience. Visit valrhona.us for more information.