Chef Gyo Santa
Chef Gyo Santa joined the Sofitel Washington D.C. Lafayette Square family in June 2016 as the new Executive Chef. Prior to his arrival at Sofitel, he spent five years on the culinary team at the St. Regis hotel in Washington D.C. His tenure began with an invitation from Michelin Starred chef, Alain Ducasse, who brought Chef Santa onto his team as the Executive Sous-Chef at Adour. After almost two years, the restaurant transitioned into Decanter, a new high-end restaurant concept, and Chef Santa managed the evolution and lead the opening team through the new venture as Chef de Cuisine. He brings with him more than ten years of experience in the industry including nine years in Michelin Starred restaurants in France.
Chef Santa's ties to France date back to 2000 when he began his schooling at Le Cordon Bleu, School of Hospitality. Here he earned his diplomas in both cuisine and pastry before going on to work at the school as a Chef's Assistant, and soon after, started as Master Chef at 2-starred Michelin restaurant, Lasserre in Paris. A few years later he joined the team at La Table de Joël Robuchon, another 2-starred Michelin winner, as the Executive Sous-Chef, where he remained for over four years. Before leaving Paris for the nation's capital, Chef Santa opened Les Tablettes de Jean-Louis Nomicos as the Chef de Cuisine. Under his leadership, the restaurant earned its Michelin star just one year later.
Born in Japan, and fluent in Japanese, French and English, Chef Santa's passion for culinary art began with traditional Japanese cuisine. This influence remained throughout his studies and continued to grow along with his skills as a classically trained chef. Blending of cultures translates beautifully into his dishes, where quality of product, freshness of ingredients, and the balance of presentation drive his gastronomy style.