After a nationwide search, Campus Dining is pleased to announce the appointment of Xavier Santiago as executive chef for University Catering and Center for Culinary Excellence.
Most recently, Xavier was the executive sous chef at Ritz Carlton, South Beach, Florida. Since September 2015, Xavier led the hotel’s culinary department and earned success by developing the team and achieving strategic goals relative to guest satisfaction and staff development. In addition, Xavier served as a task force chef for Ritz Carlton Hotel Company, traveling to various Ritz Carlton hotels on assignments.
In his previous appointments, Xavier served as the executive banquet chef for Sheraton Boston Hotel, Boston; executive banquet chef for Mar-a-Lago Club, Palm Beach, Florida and banquet chef for Hilton Fort Lauderdale Beach Resort, Fort Lauderdale, Florida.
With more than 15 years of experience in the industry, Xavier focuses on creativity, attention to detail and a desire to grow his team through mutual trust, respect and teamwork.
Xavier will be relocating to South Bend in July with his wife and two children. He will start his new position with University Catering on August 5th.
Originally published by dining.nd.edu on July 22, 2019.at