NEW YORK (November 26, 2014) – Andaz 5th Avenue, the boutique lifestyle hotel in Midtown Manhattan, is proud to announce the appointment of Michael Santoro as Executive Chef. Joining the Andaz 5th Avenue team this season, Michael Santoro brings over 10 years of diverse culinary experience, most recently serving as Owner and Executive Chef of The Mildred Restaurant in Philadelphia. In his new role, Chef Santoro oversees the hotel’s seasonally inspired restaurant, the shop, and the hotel’s cellar bar, the bar downstairs, which serves seasonal, pre-prohibition style cocktails and delectable Latin-style small plate dishes. Chef Santoro also leads the culinary offerings at the hotel’s meetings, events and entertaining space, Apartment 2E.
“We are excited to have such a talented and distinguished chef brought into the fold,” said General Manager Cornelia Samara. “Given his renowned expertise, we’re looking forward to having everyone experience Chef Santoro’s signature mark on the cuisine and culinary offerings here at Andaz 5th Avenue.”
With over a decade immersed in the food scene, Chef Santoro carries a vast and diverse culinary history. From working in famed international Michelin Star restaurants including The Fat Duck in London and Mugaritz in Spain, to renowned New York City eateries such as Restaurant Gilt and Boqueria, Santoro offers incredible talent and expertise in the field. While working under acclaimed chef Andoni Luis Aduriz at Mugaritz in Spain, Santoro played an intensive research role, developing nouveau techniques that paid homage to wild-foraged seasonal products and produce cultivated on-site. “Every time I think of menu items and new foods,” says Santoro, “I tap into that part of my training to find their purity.”
Chef Santoro’s culinary style can best be described as delicious, unique and fun with a focus on seasonality and uncomplicated dishes with farm-fresh ingredients. Utilizing a combination of his signature cooking style and Andaz 5th Avenue’s successful culinary mantra, Santoro just introduced a new fall/winter menu in the shop this month. The new menu, conceptualized and executed by Chef Santoro, features flavorful, seasonal dishes employing modern cooking techniques and farm-fresh local products. Highlights include dishes such as the Chestnut Soup with Walnut Crumble and Cider Cream; Confit Lamb Shoulder with Polenta, Cippollini Onion and Harissa; Heritage Pork Ragout with Egg Tagliatelle and Parmesan Cheese; Venison Burger with Braised Short Rib, Clothbound Cheddar Cheese and Onion on a Poppyseed Brioche; and Seared Beef Strip & Braised Short Rib with Creamed Kale and Fingerling Potatoes.
This appointment marks Chef Santoro’s return to the Hyatt family, having served as Chef de Cuisine at Blue Duck Tavern during the re-opening of Park Hyatt Washington in 2008. There, under Executive Chef Brian McBride, Santoro’s passion for forming relationships with farmers and purveyors developed.
“I was part of the opening and concept development of the shop and now I have the opportunity to carry that vision out,” said Chef Santoro. “Modern cooking techniques, farm-fresh products and uncomplicated food are all hallmarks of my cooking. I believe these hallmarks, along with my skills and experience, pair perfectly with Andaz 5th Avenue’s culinary mantra and I am excited to join the team here.”
For more information on Chef Santoro, the shop and Andaz 5th Avenue, please visit: www.andaz5thavenue.com.
