Mauro Santarelli - Profile Picture 1.jpegPhoto: Courtesy of Grand Hyatt Jakarta

Providing simple—but by no means simplistic—dishes, C’s Steak & Seafood Restaurant at the Grand Hyatt Jakarta never passes up the opportunity to give the best to visitors with each dish it serves. And in 2019, the hotel is upping the ante when it comes to developing innovative and inspiring culinary menus and offers. It recently introduced new Executive Sous Chef Mauro Santarelli, who is responsible for developing such menus and culinary offerings. In his new role, Chef Mauro has a great responsibility helming the award-winning C’s.

Chef Mauro has an educational background and experience in agriculture and livestock obtained from the Universidad Nacional des Sur of Argentina. The experience of working as the head of the agriculture and livestock sector in 2005 and then moving to Molinos Rio de la Plata as a field supervisor in 2006 helped Chef Mauro develop direct knowledge and experience in agriculture and livestock. 

Tapas Menu by Chef Mauro - Image 1 (1).jpegNew Tapas Menu By Chef Mauro (Photo: Courtesy of Grand Hyatt Jakarta) 

His deep appreciation for food and his passion for cooking then took him to Revoque Restaurant, Bahia Blanca in Argentina, and later to Spain, where he spent nine years working in several standalone restaurants, such as Travel Bar Port Barcelona, specialising in Spanish and English cuisines; Ca L’Andreu restaurant, specialising in Catalan cooking; and Petit Apolo restaurant, before he opened his own restaurant, Es Reco des Moll, in 2012.

Chef Mauro joined the Hyatt family in 2016 as Chef de Partie at the Park Hyatt Mallorca in Spain. Subsequently, he was promoted to chef de cuisine after two years. He left Spain for Indonesia and the Grand Hyatt Jakarta in November 2018.

His cooking style is very much influenced by Spanish cooking. “I am excited to further my career with Hyatt, and it is my great pleasure to join Grand Hyatt Jakarta after my experience in Europe,” he said. “I look forward to discovering and being inspired by the local ingredients and creating new recipes with the team”

See Also: Tatler Takes Five With Chef Raymond Blanc Of Belmond Le Manoir aux Quat’Saisons

Tags: Grand Hyatt Jakarta, Dining, Chef Mauro Santarelli