Santos Eduardo 350x350 - Santos, Eduardo

Eduardo Santos

Biography

Born in Mazatlan Sinaloa Mexico, Eduardo Santos was excited to begin his culinary journey at the age of 18 with a job at the Pueblo Bonito Hotel Emerald Bay, the only Four-Diamond resort in Mazatlan. Through this experience, he realized how passionate he was about cooking and the world of hospitality, and decided to travel to Tijuana Mexico to enroll in the Culinary Art School.
Excited to put into practice the skills obtained at the school, he joined the team at Mision 19 by Javier Plascencia. After that, he decides to travel through South... READ MORE

Born in Mazatlan Sinaloa Mexico, Eduardo Santos was excited to begin his culinary journey at the age of 18 with a job at the Pueblo Bonito Hotel Emerald Bay, the only Four-Diamond resort in Mazatlan. Through this experience, he realized how passionate he was about cooking and the world of hospitality, and decided to travel to Tijuana Mexico to enroll in the Culinary Art School.
Excited to put into practice the skills obtained at the school, he joined the team at Mision 19 by Javier Plascencia. After that, he decides to travel through South America to work in multiple restaurants, such as Tegui in Buenos Aires, Argentina, and Borago in Chile; both of these restaurants were on the Best 50 Restaurants list in Latin America. He also worked under the well-known Spanish Chef Martin Berasategui in Lasarte-Oria Espana which has been distinguished with 3 Michelin stars.

Upon his return to Mexico in 2012, Eduardo’s drive and desire to continue to grow professionally pushed him to take on a new venture in the world’s biggest food city, New York City. He starts working for multiple restaurants in New York City, finally earning a job as a sous chef at Burger and Barrel Wine Pub and later on, he becomes the sous chef at El Toro Blanco Soho|NYC, owned by the Celebrity Executive Chef Josh Capon.

In 2014, he first joined JG Hospitality as a sous chef at The Black Ant. Eager to learn more and to be competitive in the Big Apple, he was part of the teams at Aldea (1 Michelin Star) under Chef George Mendes; Chef Thomas Keller’s Per Se, and Chef Cosme Aguilar’s Casa Enrique, the only Mexican restaurant in New York City with a Michelin Star. In 2017, Eduardo returns to his roots and re-joins JG Hospitality as the chef de cuisine at Temerario.

Eduardo’s dishes reflect the inspiration he draws from Mexican Cuisine, and the desire to honor his nationality by creating flavorful dishes through the use of new techniques, fresh and new additions, and modern variations of traditional Mexican food.

Through all of his effort and the skills obtained through his culinary journey, he has earned the title of Executive Chef at JG Hospitality’s Temerario and Ofrenda.

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