Prior to starting with Voyager Estate in May 2017, Spanish-born Santiago (Santi) spent the past five years as Head Chef at Sault, in Daylesford, Victoria, coming to Margaret River with a real understanding of utilising seasonal produce and sourcing from local growers.
He established his culinary career amongst Michelin-starred restaurants, Tristan in Mallorca, Restaurant Toni Vicente, Santiago de Compostella and Tapies Restaurant, Lleida. His career has taken him from Spain to Germany, Mexico and Russia, working with small teams of four up to catering for 800 guests for the Spanish Kings Cup Sailing Competition.
Santi is excited by our ‘wine-first’ concept in our degustation menus, where every dish is carefully crafted to one of our wines.
“I would like to create food based in the region – with wine, we talk of terroir, or the place it comes from. I want to create food du terroir. Using produce that is seasonal, ethically sourced, such as sustainable seafood, and organic when possible. Margaret River’s fine wines are renowned across the world and the region also offers plenty of quality produce, which is always a great source of inspiration for chefs and cooks."