Mauro Zanusso Joins InterContinental Danang as Executive Chef

Wed, 20 July 2022

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Mauro Zanusso Joins InterContinental Danang as Executive Chef

(20 July 2022, 11:42 +07) The InterContinental Danang Sun Peninsula Resort has appointed Mauro Zanusso as Executive Chef.

Mauro Zanusso

The Italian chef has over 20 years of experience working in fine-dining restaurants and five-star hotels around the world, including Italy, the UK, India, Brazil, Egypt, USA, Japan and China.

His career has included spells with some of the world’s most respected luxury hotel brands, including Four Seasons, St. Regis and The Ritz-Carlton.

“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,” said Mauro. “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.”

Over the years, 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, helping to guide the group’s nationwide F&B strategy.

Recent HD video interviews: Airports, Biometrics and Travel - Interview with Sumesh Patel, SITA President - Asia Pacific, Mövenpick Siam Hotel Na Jomtien Pattaya - Interview with Dmitry Chernyshev, GM, HD Video Interviews from Miss International Queen 2022 in Pattaya, Thailand, Siam@Siam Design Hotel Pattaya - Interview with Clive Nagington, Is Siam Seaplane Ready for Take Off? Interview with Dennis Keller, Chief Business Officer, New CEO at Pattana Sports Resort in Chonburi, Thailand - Interview with Bodintorn Juangroongruangkit and Sport and Fitness Training at Pattana Sports Resort in Chonburi, Thailand - Interview with Craig Wood.

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