Q&A with Vault 634 Culinary Chef Antonio Santiago
Born | 1980 in Jamestown, NY
Culinary Training | Art Institute of Philadelphia Culinary School
Signature Dish | Pan Seared Sea Bass with sautéed spinach, wild mushrooms, reduction of demi-glaze, and roast tomatoes over mashed potatoes
Favorite Culinary Category | Rustic American – Farm to Table
Favorite Personal Nosh | PB&J, Pizza, and Grilled Cheese
Chef Philosophy | “I do everything 150%. I’m never afraid to ask questions, take a chance or fall flat on my face. I want to inspire people that think it is possible to reach any goal you set for yourself. I will never work a day in my life anymore because I love what I do.”
About | Chef Santiago started cooking when he was 15 years old. The first restaurant that Antonio got his start was called Pocono Brewery Company, he began as a Prep Cook and diligently worked his way up to Sous Chef. Soon after, Chef was promoted to Executive Chef by the young age of 24. His fondest culinary memories include the first dish he ever learned to make, Shrimp Alfredo.
Once Chef confirmed his passion for culinary arts, he went to school for the advancement of his technique. He would cook for celebrities like Madonna, Lenox Lewis, and Timberland to pay for his personal expenses while attending school.
Today, Chef is no stranger to the camera, he frequently joins the local news station, WFMZ as a consultant for on-air cooking demonstrations.