Executive Chef Rafael Gonzalez
Executive Chef Rafael Gonzalez is a Miami-born chef and has cooked in the kitchens of some of the world's most prominent chefs.The Johnson & Wales University graduate began his career under mentor Chef Gerard Madani and Le Pavillon where he grew his confidence in French technique and style.
His training continued in New York City under famous chefs and restaurants including: David Bouley at Bouley Bakery; Chef Eric Ripert at Le Bernardin; and Chef Jean George Vongerichten at Jean George Restaurant. His career continued in upscale restaurants when he was hired as Restaurant Chef at the famed Pierre New York and later moved to Four Seasons in Vancouver where he continued to share his passion and talents in the kitchen with hotel guests. Chef Gonzalez continues to delight guests on our Caribbean island with a variety of cuisine reflecting his professional training while incorporating the island's freshest bounty.
Executive Pastry Chef Ryan Witcher
Witcher fine-tuned his cooking skills in various restaurant kitchens in his home state of Michigan, quickly becoming known for being a passionate chef with great attention to detail. His love of combining sweet and savory flavor combinations have become his signature, his favorite combination being basil and wild strawberries.
Prior to joining Viceroy, Witcher served as the Executive Pastry Chef Marina Bay Sands in Singapore. Prior to his move to Asia, he was Executive Pastry Chef at The Ritz-Carlton Washington, D.C., Executive Pastry Chef at The Four Seasons Hotel Seattle, The Ritz-Carlton Bachelor Gulch in Avon, Colorado and The Pierre Hotel in New York. Witcher was also the Assistant Pastry Chef on the opening team of the Mandarin Oriental Hotel in New York, and has even opened his own pastry consulting business, which taught individuals how to deliver a world-class pastry program in their establishments.
Caribbean Five Spiced Pork Loin with Pyrat Roasted Apples
West Indian Pumpkin Fritters with Spicy Mango-Curry Dip