Chef Anthony Santiago

Chef At Home in Fort Lauderdale

Anthony is a dynamic private chef whose culinary style is defined by bold international flavors, expertly blending Italian, Mediterranean, Cuban, Caribbean, and Asian influences. He prioritizes using high-quality ingredients like fresh local produce, prime beef, wild-caught traceable seafood, and organic free-range poultry to craft dishes that leave a lasting impression.

His discretion and professionalism have earned him the trust of UFC athletes and various other local and global celebrities. Anthony is committed to making every event memorable by delivering exceptional culinary delights and personalized service....

For me, cooking is...

edible art, with soul.

I learned to cook at...

various top tier restaurants fromKey west to Las Vegas

A cooking secret...

precision, passion and respect and love for nutrition

My menus

Signature Brunch

STARTER

All inclusive

Salmon, fruit, pastry platters

FIRST COURSE

All inclusive

Picana/truffle eggs & KW shrimp/grits

MAIN COURSE

All inclusive

Coconut Brioche French Toast

DESSERT

All inclusive

Family Brunch

STARTER

All inclusive

Seasonal fruit platter

FIRST COURSE

All inclusive

Mediterranean Vegetable Fritatta/ maple glazed bacon & home fries

MAIN COURSE

All inclusive

Miami Vice French Toast

DESSERT

All inclusive

Assortment of pastries

Italian (elevated)

STARTER

Choose 1 dish

Charred octopus

FIRST COURSE

Choose 1 dish

Gorgonzola-pear fiocci

MAIN COURSE

Choose 1 dish

Pistachio crusted rack of lamb

DESSERT

Choose 1 dish

Limoncello Tiramisu

Japanese

STARTER

All inclusive

Vegetable Gyoza

Hamachi Crudo

Ahi Tuna Crudo

Crispy Japanese Eggplant

Shrimp Tempura

Cauliflower Onion Tempura

FIRST COURSE

Choose 1 dish

Avocado Ginger Seaweed Salad

Miso Mushroom Carrot Salad

MAIN COURSE

Choose 1 dish

Togarashi New York Strip

Sesame Wasabi Ahi Tuna

DESSERT

All inclusive

Mochi Ice Cream Flight

Italian (casual)

STARTER

All inclusive

Italian Grazing board

FIRST COURSE

Choose 1 dish

Classic Caesar Salad

Fennel-Orange Salad

MAIN COURSE

Choose 1 dish

Alfredo

Penne ala vodka

Scampi

DESSERT

All inclusive

Cannoli

Mexico

STARTER

Choose 2 dishes

Scallop Tiradito with Hibiscus: sliced sea scallops, hibiscus-infused leche de tigre, serrano chili, and radish

Arrachera Beef Tostada: paper-thin skirt steak, chili-infused bean purée, and crispy leeks on a blue corn tortilla

Heirloom Tomato Ceviche (V): Multi-colored tomatoes, lime-clove vinaigrette, avocado silk, and cilantro oil

FIRST COURSE

Choose 2 dishes

Huachinango a la Veracruzana: Florida Gulf coast red snapper braised in a vibrant sauce of tomatoes, capers, olives, and pickled güero chilies. influenced from the coast of Veracruz

Chile en Nogada: The crown jewel of Mexican cuisine. A roasted poblano pepper stuffed with picadillo (a mix of meat, dried fruits, and spices), topped with a cold walnut cream sauce and pomegranate seeds

Enchiladas de hongo (V) : King Oyster mushroom,sweet potato, vegan cheese

MAIN COURSE

All inclusive

DESSERT

Choose 1 dish

Authentic Mexican Flan

Korean-American

STARTER

Choose 1 dish

Korean fried chicken wings

Manchego & Honey-lime-Gochugaru Croquetas

Tuna Tostadas-crisp rice topped with spicy tuna, avocado mousse, and a Ssamjang-Crema. Finish with shaved jalapeños and micro-cilantro

FIRST COURSE

Choose 1 dish

The Korean Caesar-

Asian Pear & Gorgonzola

Napa-Seoul Shaved Crunch

MAIN COURSE

Choose 1 dish

Galbi-Style Braised Short Ribs

Miso-Honey Glazed Chilean Sea Bass

Bulgogi-Marinated Prime Ribeye with "K-Chimi"

DESSERT

Choose 1 dish

Lavender & Guava Brûlée: A velvet lavender-steeped custard set over a hidden layer of tart guava reduction. Finished with a shatter-crisp caramelized crown and a hint of smoked salt

South Florida Classic

STARTER

Choose 1 dish

Manchego & Guava-Habanero Croquetas-golden-crisp, artisan croquettes filled with a velvet béchamel and aged Manchego cheese. Served with a house-made Guava-Habanero Agrodulce

Dominican Vanilla-Butter Poached Royal Reds-wild-caught Argentine Royal Red Shrimp—prized for their delicate, lobster-like sweetness—slow-poached in a velvet emulsion of Dominican vanilla-bean butter and sea salt. Served over a silken parsnip purée

FIRST COURSE

Choose 1 dish

Florida Horiatiki-Composed of thick chunks of Redlands heirloom tomatoes, cucumbers, green peppers, red onions, premium feta cheese, Kalamata olives, Greek olive oil

Solstice Citrus & Fennel Crunch Salad

MAIN COURSE

Choose 1 dish

Sorghum Glazed Filet- A premier 8oz Filet Mignon, basted in a reduction of slow-cooked artisanal sorghum and charred black pepper. The glaze creates a delicate mahogany lacquer, served with crispy bacon brussels and white truffle mashed potato

Plancha Seared Branzino or Yellow-tail Snapper beautiful crispy skin and moist interior, served with:coconut milk infused black rice Calabrian chile sauteed baby broccoli

Seared Chicken with Sherry & Mushrooms: Thinly sliced organic chicken breast seared and finished in a rich sauce of dry Amontillado Sherry sautéed cremini mushrooms, and garlic. Served with:Truffle-Salted Roasted Fingerling Potatoes and haricot vert

DESSERT

Choose 1 dish

Dubai Chocolate Experience- remixed by Chef Anthony

Lavender & Guava Brûlée: A velvet lavender-steeped custard set over a hidden layer of tart guava reduction. Finished with a shatter-crisp caramelized crown and a hint of smoked salt