José Manuel Santos

Coming Up

Training at UNITEC gave José Manuel Santos the base, but the work at Hotel Bogotá Plaza did the rest. As aprendiz there, the craft was shaped through repetition, observation, and the discipline that settles in over time. The early path is plain enough: learn the station, watch closely, do it again, and build from there. Head Chef Fría at Hotel Casa Dan Carlton marked the next step, and the cold station suits the control this career required. Precision, timing, and a steady hand are the terms of the role; Santos moved into that work through steady progression rather than leapfrogging. The sequence matters: UNITEC, Hotel Bogotá Plaza, Hotel Casa Dan Carlton. Each stage deepened the one before it. Chef at Botín Restaurante in Madrid, Spain is where that progression landed. The position reflects a career formed in the kitchen first, not in presentation after the fact.

In Their Words “I was the one who put in the most effort, and I was the one with the lowest grade.” “Pay attention, be proactive in order to move forward.” The first line is a direct measure of how he worked: more effort than reward, at least at that stage. The second lays out the operating rule. Progress comes from attention and initiative, not waiting to be noticed. Read together, the quotes point to a cook who treats advancement as earned through discipline, not noise.

Career - Chef, Botín Restaurante, Madrid, Spain - Aprendiz, Hotel Bogotá Plaza - Head Chef fría, Hotel Casa Dan Carlton Education: UNITEC

Honors

No awards are cited for Santos.

FAQ What is José Manuel Santos's current role? José Manuel Santos is Chef. Where did José Manuel Santos train or study? José Manuel Santos trained at UNITEC.