Santiago Guerrero

Coming Up

At University of West London (2008), ÉPMT Paris, and Ferrandi Paris, Santiago Guerrero built a technical base that reads less like a single training arc than a set of tools for working across kitchens with different codes. The education gave him rigor, while the range of schools widened the frame: enough structure to hold a standard, enough exposure to avoid becoming fixed inside one. That balance shows up early in a career that treats precision as a starting point, not an endpoint. Paris is where that discipline took operational shape. Guerrero served as Head Chef at Biondi Restaurant, then moved to Executive Sous-Chef at Renaissance République in Paris, France, a role that demands control across service rather than in isolated moments. He later became chef for the opening at Maison Mère in Paris, France, then Head Chef at Maison Mère in Paris, France, a sequence that points to trust in his ability to carry a kitchen from launch into daily form. At Terrass' Hotel in Paris, France, he worked as chef des cuisines, a position that places technique, timing, and coordination under one responsibility. Today, Santiago is Executive Chef of Grill at the Marbella Club.

Where They Are Now

At Marbella Club in Marbella, Spain, Guerrero leads Grill at the Marbella Club as Executive Chef within a setting where service, room, and plate have to hold together. His wider role is Executive Chef at Marbella Club Hotel · Golf Resort & Spa, which places him in charge of a kitchen shaped by both hospitality standards and a clear point of view. The work is not about forcing one style onto the room; it is about making room for a blended register that still reads as disciplined. That register comes through in his stated interest in joining Colombian and French technique. The point is not fusion as shorthand, but a deliberate exchange between methods and products, with each side informing the other. Guerrero has also identified the empanada as a form worth re-interpreting, using a familiar street food to test how memory, structure, and technique can be brought into the same plate without flattening what makes it recognizable.

Signature

Duck stone is one of Santiago's signature dishes. Even the name suggests a plate built on contrast: density and refinement, texture and restraint, with enough firmness in the idea to carry the rest of the dish. It fits a kitchen language that values clarity and structure without losing appetite.

In Their Words “I wanted to marry Colombian and French techniques and products, while re-interpreting a very simple Latin American street food dish: the empanada.” The line is direct about method. It names the two traditions, the products, and the format of the dish, then leaves the work where it belongs: in the act of re-interpretation. For a chef, that is a practical brief rather than a slogan—take a familiar form, keep it legible, and see what changes when the technique is made explicit.

Honors

His named credential is the 2008 BSc in Culinary Arts Management. That qualification sits at the base of a career that moved from formal study into senior kitchen roles, and ultimately into a position where Guerrero’s decisions now shape the day-to-day standard at the Marbella Club.