Executive Chef Sergio Santiago, MECCA SF Sergio Santiago, 32, is the Executive Chef at MECCA SF, San Francisco’s renowned

Supper Club rated among the top fine dining restaurants in the Bay Area.

At MECCA SF, Sergio prepares food that he describes as “definitely California with

certain tones of New Latin Cuisine.” Already the young, unassuming, and animated chef

is being recognized as a trendsetter for his bold, adventurous pairings and menu

selections. Some of his favorite dishes at MECCA SF are Mecca Baby Back Pork

Spareribs with Spicy Guava-Habanero BBQ Sauce, Micro Cilantro; Seared Hudson

Valley Foie Gras with Pomegranate-Glazed Black Mission Figs and Crispy Polenta; and

Grilled Liberty Farms Duck Breast with Sweet Plantains & Spicy Lentils, Japonica Rice.

Sergio is inspired by Caribbean flavors and seasonal produce, which he uses for menu

changes. “I love the colors, brightness and flavors of the ingredients we use daily,

especially the fresh fruits,” says Sergio. He lights up when he talks about his recent

experimental pairings Spare Ribs with Guava and Ceviche with Mango Jalapeño, and

delights in his Salsa Verde, Corn Truffles, Fried Yucca, and Guajillo chile oil.

Sergio was born in Ponce, Puerto Rico, and, at age 12, discovered his love for food and

cooking when he began reading cookbooks instead of The Hardy Boys. Sergio also

credits his mother for encouraging his early epicurean adventures. She was a great cook,

inspired by Italian and Carribean cuisine, and later re-married a professional chef,

expanding the family’s love affair with the kitchen. Sergio joined the Navy for a time, but

soon returned to his passion of cooking and enrolled at Johnson & Wales University.

Sergio began his culinary career in South Beach, Miami exploring the mix of cultural

influences of New World Cuisine favored by the original “Mango Gang.” He developed

his culinary skills in Mexican, California, and Asian cuisines in the kitchen with Jake

Klein at Jada, Guillermo Tellez at Mayya, and at Bambu in South Beach.

Sergio worked at MECCA SF with former Executive Chef Steven Barber, as the Chef de

Cuisine, for the past three years. “Now that I’m on my own I’ll have the opportunity to

develop new dishes for MECCA SF and introduce my style of New American cuisine to

the most discriminating palettes,” he says. Sergio is sure to join the ranks of the young

and talented group of chefs coming out of the San Francisco Bay Area.