Viceroy Anguilla Resort Names Michael Rauter, Dang to Dining Posts
The Viceroy Anguilla Resort and Residences appointed Michael Rauter as executive chef and Patrick Dang as chef de cuisine of Viceroy Hotel Group. Rauter will oversee all culinary operations for the resort on the coast of Anguilla, including menu creations 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 ingredients from all parts of the world for the resort’s signature restaurant.
Rauter arrives at Viceroy Anguilla from a turn as executive chef at the Renaissance Yangtze Hotel, a five-star property in Shanghai. Previously, Rauter had extended runs at the Palazzo Hotel Montecasino in Johannesburg; Little Dix Bay, A Rosewood Resort; and The Metropolitan Palace Hotel in Dubai, U.A.E. Dang, a Viceroy Hotel Group veteran, joins Viceroy Anguilla from The Tides South Beach, where he spent the better part of 2008 transforming the kitchen of La Marea Restaurant.
He also served as chef de cuisine of Urban Restaurant at Hotel Istana in Kuala Lumpur; executive chef at T8 Restaurant & Bar in Shanghai; chef de cuisine at the two-Michelin-starred Landmark Mandarin Oriental Hotel in Hong Kong; and chef de cuisine at Longitude 131 at Ayers Rock Resort in Australia.
