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The Ritz-Carlton, Westchester Appoints
James R. Dangler as Executive Chef

White Plains, NY  (September 2007) The Ritz-Carlton, Westchester, scheduled to open in mid-November, has appointed James R. Dangler of Upper Nyack, NY, as its Executive Chef.  With more than 15 years of experience in the food service industry, Mr. Dangler has appeared on NBC’s Today Show, 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 Greenwich, CT.

For the past four years, he has served as Chef de Cuisine at Roy’s New York, Roy Yamaguchi’s signature Hawaiian fusion restaurant in Lower Manhattan.  In 2003, he left to spend a year in Vitznau, Switzerland at the DCT International Hospitality School, then returned to the New York culinary scene in 2004, where he worked several months as part of the opening crew of celebrity chef Gray Kunz’s Café Gray.  

For the next two years, he did several apprenticeships in various locations including The Castle at Tarrytown, Reza Khorshidi and Rebecca Kirhoffer’s well known restaurant, Rebecca’s, in Greenwich, CT, and the couple’s eclectic RK American Brasserie in Rye, NY.  In addition, Mr. Dangler did various stints as a restaurant chef and a personal chef, before returning to Roy’s New York in 2006 as Chef de Cuisine.
The son of a restaurant sales supplier, Mr. Dangler started cooking at the age of 15. He soon enrolled in half-day sessions on food service in a vocational tech study program.  A “chef’s chef”, he has worked every station in a restaurant, from busboy to broiler station.  In college, his interests were split between culinary and wrestling, at SUNY Cobleskill, New York.

In 1990, Mr. Dangler joined Marriott International and worked his way up through the ranks in various properties to the position of Sous Chef at the New York Marriott Financial Center hotel in New York City.  While on his honeymoon in Hawaii, he discovered Roy Yamaguchi’s innovative cuisine.  Just four years later in 1998, he was chosen from the Marriott Financial Center team to spend four months training in Hawaii in preparation for the Roy’s New York restaurant that opened in the hotel in 1999.  There, Mr. Dangler served as Executive Sous Chef, and was promoted to Chef de Cuisine in 2001.

When he’s not in the kitchen or preparing for special events, he 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 area.  In 2006, he finished the Boston marathon in 3:04!  His goal for 2007 is to break the three-hour run.

The Ritz-Carlton, Westchester hotel, featuring 122 luxury rooms and suites, will set a new standard for hotels in the market. The hotel, which will open this fall, will feature a 10,000-square-foot luxury spa, fitness center and rooftop enclosed swimming pool; 9,000 square feet of meeting and special event space, including a 500-person ballroom; and a BLT Steak restaurant, one of Manhattan’s hottest restaurants fronting Main Street.


Caroline Lewittes
(914) 762-1900, ext. 22

Also See: Jacqueline Sanders Named General Manager of The Ritz-Carlton, Westchester Hotel / May 2007


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