Chef
Chris Santos
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
Chris Santos has worked the floor plan of share-plate dining from the kitchen side, shaping Beauty & Essex in New York City around small plates and cocktails with a revisionist bent. The format suits a chef / restaurateur who builds service around pace, variety, and a menu meant to be passed around the table.
Coming Up
Training at Johnson & Wales University led Santos into the line through washing pots and kitchen work at a small local restaurant in Bristol, Rhode Island. From there, the progression ran through New York kitchens with increasing scope: executive chef at Time Café in New York City (1994–1998), consulting chef at Rue 57 in New York City, then partner and executive chef at Wyanoka in New York City (from 2000), executive chef at Suba (from 2003), executive chef at Mojo in Brooklyn, New York (from 2004), and co-owner and executive chef at The Mexican Sandwich Company in Brooklyn, New York (from 2004). His current work includes judge of Chopped, chef / restaurateur of Beauty & Essex (since 2010), and founder of Blacklight Media Records (since 2016).
Where They Are Now
Beauty & Essex, under Santos, is identified with unique sharing plates and new twists on classic cocktails. That is the operating language of the room: composed for sharing, built for repetition, and aligned to a bar program that updates the familiar without abandoning it. Santos is also a former executive chef and owner of The Stanton Social, a role that sits in the same share-plate register and explains the shape of his current restaurant identity.
Signature
Chris's signature dishes include Red Snapper Tacos.
Profile updated July 2026
FAQ
Asked of Chris
What is Chris Santos's current role?
As of 2026, Chris Santos is Chef and Restaurateur.
Where did Chris Santos train or study?
Chris Santos trained at Johnson & Wales University.
What recognition has Chris Santos received?
StarChefs Rising Star Chef (2007).
