Samuel De Los Santos

Chef Sam De Los Santos developed a passion for food at a young age. Surrounded by influential home cooks in his family, he was inspired to pursue a professional career as a chef.

De Los Santos attended culinary school at a community college in Modesto, California. After graduating, he moved to Las Vegas where he worked at Postrio Restaurant, inside the Venetian Hotel. His time at Postrio gave him valuable exposure to the fundamentals of cooking while simultaneously handling high volumes.

Over a year later, he moved to Chicago and landed a position at Spiaggia Restaurant in 2007. Working under Tony Mantuano and Sarah Grueneberg, he learned one of the most valuable lessons in Italian cooking: that the most important ingredient is the one you leave out. During his five years as a sous chef at Spiaggia, his love for Italian food and culture grew. He went on to travel around Italy, learned more about the country and its cuisine, and then opened Chicago restaurants with nationally-acclaimed restaurant group Hogsalt Hospitality.

In 2014, he joined the Eataly family and was made Executive Chef of Eataly Chicago’s Baffo Ristorante. He became a vital member of the Eataly team and helped to open Eataly Downtown, Eataly Boston and Eataly LA. He is now the Executive Chef of Eataly Boston and leads the menu creation, daily operations, and successful execution of La Pescheria, La Piazza and La Pizza & La Pasta.

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