• Received a classical culinary foundation while studying in the legendary Le Cordon Bleu in Paris.
• Although Santibañez adds a contemporary spin to traditional dishes, his goal in the kitchen is always to preserve the integrity and rich history of the Mexican culinary tradition. He does this by keeping true to the roots of whatever he is preparing, whether it is associated with peasant markets or luxe establishments.
• Owned and operated three successful restaurants that revitalized downtown Mexico City: El Sax, La Circunstancia, and Restobar Salamandra.
• Has served as culinary director and executive chef of Fonda San Miguel (Austin, TX) and Rosa Mexicano (NYC; Washington, D.C.).
• Serves as a culinary partner of Maria Maria, a family of West Coast restaurants done in collaboration with guitar legend Carlos Santana.
• Serves as a culinary consultant for Revoluçion, an upscale restaurant in JFK Airport’s popular Terminal 5 that is set to open in October 2008.
• Serves as a culinary consultant for Café Frida, a top-tier Mexican restaurant opening in Manhattan in late fall 2008.
• Serves as an active member of The Gourmet Institute, an annual event in which luminaries of the culinary world hold seminars, information sessions, and tastings to satisfy the appetites of food-curious audiences.
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