Joining the hotel in July 2009, Chef Santin has developed a strong pastry team to compose an artful menu that pleases both the eye and palate. Creations include the intimate Tea Lounge’s signature 23 Layer Truffle Cake.

Born into a traditional Italian family in Treviso, Italy, Chef Santin was exposed to fine cuisine, hospitality, and the arts at a young age. Upon discovering his inherent ability to cook, he took a position as a baker’s apprentice at Skylon Tower Restaurant in Niagara Falls. Drawn to the culture, cuisine and flavours of Europe and Asia, he soon embarked on an international adventure, enrolling in esteemed culinary programs in Toronto, Paris and Zurich.

Prior to accepting his position at Mandarin Oriental, Las Vegas, Chef Santin was the Executive Chef at the Rosewood Crescent Hotel in Dallas, where he was responsible for every aspect of the hotel’s multi-million dollar culinary operation. He has worked at several other award-winning hotels, including the Al Khozama and Al Faisaliah Rosewood Hotels in Saudi Arabia, Intercontinental Hotels in Singapore, Jakarta, and Bangkok, and the Bali Cliff Resort in Indonesia. Over the course of his career, Chef Santin has received more than 30 culinary awards and has been an active member of the Epicurean World Master Chef Society for five years, securing a distinguished position in the industry.