Executive Chef Michael Dannecker received his professional training in pastry and the culinary arts in Switzerland, where he was born and raised.
From there he moved to Canada and worked his way up through the ranks in the Toronto Hilton and the Westin Harbour Castle up to the Sous Chef position. When the opportunity presented itself to work at the world renown Pierre Marquese and the Acapulco Princess he was intrigued by the challenge. After three years he was promoted to Executive Chef of the 1000 room property.
In 2004 he moved with Fairmont Hotels to Florida to oversee the culinary operations of the Turnberry Isle Resort & Club. September of 2006 he joined the Rose Hall Resort & Spa, A Hilton Resort, where he created with his team already events numerous functions for two to 650guest to include dinners for the Prime Minister, the Chaine des Rotisseurs and various wine dinners.
In 2010 Chef Michael was honored the award of Chef of the year for Jamaica in a competition held by the Culinary Federation of Jamaica. As the captain of the Jamaican Culinary National team that represent the Island in the taste of the Caribbean in Miami of 2011 he was leading the team to three gold, three silver and a bronze medal plus the award of most innovative menu in the competition.
In 2013 he was awarded the honor of Master Chef of the year from the Jamaican Observer in their 15th Anniversary Food Awards event.
Chef Michael’s cooking style to create clean and simple yet tasty dishes combines well with his own unassuming and warm personality. He likes to use local ingredients and presents them in a new and modern style. This no nonsense approach while not sacrificing creativity nor artistry does put flavor at the top of the priority list.
“Ultimately what I yearn to hear from a guest is, ‘that was delicious!’ I cook from my heart. A happy and satisfied guest is one of my greatest motivations for being in this profession”