Chef Stefano Gaetano Santo joins Il Salviatino as Executive Chef. In his new role at Il Salviatino, Chef Santo remains keen on locally sourced cuisine and tradition, implementing an approach based on the exaltation of flavor and respect for ingredients through techniques that maximize and enhance flavor and quality. At Il Salviatino, Chef Santo will be responsible for overseeing daily food and beverage operations and menu conceptualization, drawing from the new Organic Orchard and Herb Garden set to debut in Spring 2018.
His love of food was born in the province of Lecce (his father’s hometown), where he completed his studies in Melendugno and got his first job in the culinary industry waiting tables. With a desire to travel the world, Chef Santo joined the military only to be stationed in Lecce, which ultimately prompted him to make a move to London, where he accepted a position in a high-end Italian restaurant. He went on to Dublin, Ireland, working alongside a French chef who was well versed in Asian cuisine.
A knack for exploring cuisines from around the world took Chef Santo to spend a year in southeast Asia and Oceania, where he experimented with flavors, aromas and their possible exaltations with local products. He went on to discover the food culture in Australia, New Zealand, the Hawaiian islands and mainland US, returning to Italy after six years abroad.
In 2007 he assumed the position of Executive Chef at the Castello del Nero, a five-star resort in the province of Florence. After a brief stint in Switzerland, he joined the five-star Villa La Vedetta in Florence as Executive Chef, followed by the Borgo Santo Pietro in the Sienese countryside and Borgo Egnazia in Fasano.
