Meet the Chef

Executive Chef Michael Santoro brings his experience as a chef in six different countries including work at The Fat Duck in London and Mugaritz in Spain under acclaimed chef Andoni Luis Anduriz.  After three years under Executive Chef Brian McBride at Washington’s Blue Duck Tavern, Santoro relocated to Philadelphia to become the Executive Chef at Talula’s Garden and then the proud Owner and Executive Chef of The Mildred Restaurant. Critically acclaimed, The Mildred showcased seasonal stove-to-table cast iron cooking, set in a stunning South Philadelphia location.  In September 2014, Chef Santoro moved to New York City’s Andaz 5th Avenue. Chef Santoro’s culinary style is exquisite yet fun, savory yet enticing, with ever-changing fresh ingredients highlighted in every dish. All of Chef Santoro's menus at The Watergate Hotel feature flavorful, seasonal dishes employing modern cooking techniques with a French twist.