InterContinental Danang Sun Peninsula Resort, the award-winning five-star resort nestled in 39 hectares of nature on Vietnam’s Son Tra Peninsula, has appointed Italian culinary master Mauro Zanusso as its new executive chef, as the hotel continues to raise the bar for gastronomy in Vietnam. Chef Mauro has over 20 years of top-level experience in fine-dining restaurants and five-star hotels around the world. He has learned specialist techniques and refined his skills in kitchens all around the world, from Italy to the UK, India, Brazil, Egypt, USA, Japan and China. His impressive journey has included spells with some of the world’s most famous luxury hotel brands, including Four Seasons, St. Regis and Ritz-Carlton, and he served as Executive Chef of The St. Regis Shenzhen and The Ritz-Carlton Xi’an in China. During his career, Chef Mauro has been awarded the honor of “Best Dish” at the Palm Beach Food & Wine Festival and served as a Guest Chef at the gala event of Starwood Preferred Guests in Tokyo. He was also a member of Marriott International’s F&B Advisory Board for Greater China, guiding the group’s nationwide F&B strategy. He now brings his talent and leadership to InterContinental Danang, which was recently named as the “Best Hotel in Vietnam”. Chef Mauro will oversee the resort’s exceptional restaurants, bars and lounges, including Citron, the elevated all-day dining venue where guests savor authentic Vietnamese cuisine at tables that appear to float above the hillside, Barefoot, the chic beachfront restaurant situated just steps from the ocean, and L_O_N_G Bar, where expert mixologists shake up cool cocktails at a 50-metre-long bar. He will also manage the resort’s catering and in-room dining functions.
“After six fulfilling years in Japan and China, where I discovered the wonderful traditions of Asian cuisine, I am now very excited to start this new journey in Danang. My goal is to elevate the culinary offerings of the resort and create unique experiences for our guests, while embracing Vietnamese heritage and culture. I look forward to introducing exciting new concepts to our hotel restaurants and leading the F&B team to create memorable dining occasions,” Chef Mauro commented.