AMAR SANTANA (New York, Long Island City HS, 2000)

Amar’s great potential was spotted early on by his culinary arts teacher. After completing an internship at Chanterelle, one of New York’s most famed French restaurants, Amar impressed judges at the 1999 C-CAP Cooking Competition for Scholarships and won a trip for himself and his culinary teacher to London’s prestigious Le Cordon Bleu. For two weeks, the 17-year-old trained with some of the world’s most talented rising star chefs. Amar enrolled in the Culinary Institute of America on a full scholarship awarded by C-CAP. In 2001, Amar arrived at Aureole and began his externship under the leadership of Chef Gerry Hayden. Unlike most externs, who are restricted to the post of Garde Manger, Amar was eventually promoted to the hot appetizer and fish stations. After graduation he returned to Aureole as a full-time Cook. In just a little over a year’s time, Amar worked his way up the ranks and was named Sous Chef in October of 2003, working as second-in-command to Executive Chef Dante Boccuzzi in one of New York’s busiest and most demanding kitchens. Amar is currently traveling across the country opening restaurants for Charlie Palmer and in spring 2008 will be named Executive Chef at Charlie Palmer at Bloomingdales South Coast Plaza in Costa Mesa, Orange County, California.