Culinary leadership
Executive Chef at The Star, Dallas Cowboys in Texas (2017–2019), followed by leadership at Colusa, Little Creek, Silver Reef and Wagamama Tampa.
THE PERSON BEHIND THE PLATE
Meet
Chef Joel.
Joel Santiago
CULINARY DIRECTOR & EXECUTIVE CHEF
A passion that began in his father’s kitchen.
For Joel, the kitchen was part of growing up. His father owned a restaurant and catering company, so food and hospitality were woven into everyday family life. That early connection became a lifelong passion for cooking and bringing people together.
Nearly 30 years in food and hospitality have taken him through restaurants, resorts, nursing homes and senior living. His executive-chef experience includes The Star, Dallas Cowboys in Texas (2017–2019), and, most recently, Wagamama Tampa.
GOOD FOOD, WITH INDIVIDUAL NEEDS IN MIND
Nutrition & dietary care.
His years in nursing homes and senior living shaped his attention to nutrition, dietary restrictions and the individual needs of the people he served. That experience brings an added level of care to planning a meal for guests with different food needs.
Tell Joel about dietary preferences, ingredient restrictions and allergies when planning your event. These details belong at the beginning of the menu conversation.
Le Cordon BleuCulinary Arts · 2004
Escuela HoteleraSan Juan, Puerto Rico · 2001
English & SpanishA conversation in either language
ACCOMPLISHMENTS & EXPERIENCE
A career built
in the kitchen.
Highlights drawn from Joel’s professional background.
Menus, teams & service
Developed menus and daily specials, trained culinary teams, and improved order management through menu changes and staff coaching.
From brunch to banquets
Experience across restaurant, hospitality and banquet settings, with attention to presentation, food quality and kitchen organization.