Santiago's magic and flavor lies in his passion and ability to create nutritional balanced flavors !
He is also well known for his strong will to create enthusiastic teamwork
BACKGROUND
Born on December 27, 1968, in Buenos Aires Argentina. At age of three, his family moved to Costa Rica where he grew up in a little town of Santo Domingo de Heredia, developing a devotion for cooking learning alongside his mother and his aunt Nydia in the kitchen.
Santiago attended the University of Costa Rica majoring in civil engineering and worked for fifteen years with his father in the construction industry. Knowing he had a passion for the culinary arts he transferred his engineering skills into the food industry.
KITCHEN CAREER
To pursue his culinary arts dream, Santiago moved to New Jersey to be closer to the best opportunities in the food industry and culinary education.
As part of his pre-formal cooking training he obtained a cooking job at Sodexo, a leader in corporate cafeteria management. This experience was key to his getting accepted to the renowned culinary university, The Culinary Institute of America, Hyde Park, NY graduating with honors.
Soon after graduation, Santiago begins his professional culinary journey at The Breakers of Palm Beach, Florida. There he honed many culinary skills by working in all of the culinary departments, butcher, saucier, garde manger, and banquets. He had a five year career at the Breakers, achieving the level of Sous Chef for the banquet department. During his successful career at The Breakers he received various awards and recognitions like Quality Team Member.
Santiago decided to go back to Costa Rica where he worked at the JW Marriott Hotel in Pinilla Guanacaste as a Chef de Cuisine for the Mansita Restaurant, and Azul Grill Restaurant.
He later went on to work at The Hacienda Pinilla Country Club as the Chef for its restaurant.
At the same time Santiago worked as culinary consultant for several struggling restaurants by improving their menu presentation and culinary staff training in Maracatu.
Santiago gained gastronomic experience in the area of permaculture and environmental awareness through different natural organic farms, such as Verde Energia and Verde armonia.
Santiago decided to expand his culinary knowledge by moving to Spain Andalucía, he has worked as the Head Chef at Carmelina's Trattoria (UTBK as Jam) in Puerto Banus, Marbella 2015 - 2018.
Today he works as chef at FONS.
