Javier Santos

Culinary School: Johnson & Wales University
Program: Bachelor’s in Culinary Arts, Graduated in 2005
Current Position: Personal Chef in Humacao

Career Path:

When Javier first applied for a scholarship, he was an Associate’s degree culinary arts student at Johnson & Wales University and was about to depart for Chester, England to do his internship. He was offered an internship at the Carden Park Hotel in Chester which included room, board and a salary. While studying at Johnson & Wales, Javier first worked as a line cook at the Hard Rock Café in Miami and later as Chef de Partie at Trump International and Sonesta Beach Resort. He did his second internship at the Mandarin Oriental Hotel in Brickell Key, Florida where he was Chef de Tournant. Upon graduation with honors, Javier returned to Puerto Rico as Sous Chef in Palmas del Mar. In November 2006, Javier was on the opening team as the Executive Chef for Sambucca Restaurant in Hato Rey.

In 2007, Javier opened Gustos, his own high end catering business in the Humacao area. Some of his illustrious clientele included Governor Luis Fortuño, the rock band Guns ‘n Roses, baseball catcher Santos Alomar and the Hurwitz family. While keeping up with the busy schedule of Gustos, Javier found time to give cooking classes to the community in Humacao. In 2008, he accepted a position as a culinary arts professor at the José A. (Tony) Santana International School of Hospitality and Culinary Arts at Universidad del Este. In June 2010, Javier became the Executive Chef at the Four Points Sheraton Hotel in Palmas del Mar. Today he is working as a private chef in the Humacao area as well as continuing with his catering business.

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