Santiago was born in Balcarce, Argentina. At the age of 18, he relocated to Buenos Aires, where he had the privilege of working in some of the country's most esteemed restaurants. Subsequently, he journeyed to Chile, continuing his culinary education alongside some of Santiago's finest chefs.

In Australia, he held the esteemed position of Head Chef at the acclaimed Harvest in Newrybar, which enriched his understanding of the Australian fine dining landscape, and its unique local and indigenous produce.

Having resided in Australia for seven years, his deepest passion lies in the art of open-fire cooking. He takes immense pride in showcasing the Argentinian tradition of the asado, a convivial gathering centered around the fire, celebrating food, beverages, and shared tales.

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