Douglas Santi
Chef Douglas Santi
Chef Director USA, Sexy Fish
Gastronomy is embedded in Douglas Santi’s DNA. The Italian-born chef represents the eighth generation of his family’s cooking and hospitality lineage. With his impressive culinary background, it’s no surprise that Santi has been a part of Michelin-star restaurants across the globe. Today, he oversees the culinary operations of Sexy Fish as the Chef Director for the United States.
The Bergamo native started his career in the kitchen at the age of 12 in Brazil, where his family lived as expats. Santi apprenticed under chef Laurent Suaudeau, a protégé of legendary chef Paul Bocuse, before attending culinary school back in Italy. Upon graduation, Santi returned to Brazil, and worked for another legendary chef, Alain Ducasse. Santi’s relationship with Ducasse spanned positions at his restaurants in Monte Carlo, Las Vegas, New York and Paris.
Santi continued his career in Brazil at Cantaloup, Fasano and his own eponymous eatery, where he was named “Best Chef” in the country. From there, the pedigreed toque traveled back to Italy, where he earned his first Michelin star at Terme di Saturnia in Tuscany. A stint with Kempinski Hotels took him to far-flung locations for the brand including India, Africa and the Middle East, followed by the appointment to Executive Chef at 35 New Cavendish in London.
In 2021, Santi began his journey with Sexy Fish, where he combines his passion for Mediterranean cuisine with Asian techniques. Rising to the challenge of applying his techniques to new flavors, Santi has made his mark at Sexy Fish with his culinary mastery and love for fresh and quality ingredients.
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