Bryan Giron
Santelli’s Hospitality & Perquín
Chef Bryan Giron’s relationship with food started in his hometown of Tegucigalpa, Honduras at a very young age. His grandmother, an extremely talented cook who inspired the name Santelli’s, would take him to the local market weekly and began to show him how to pick produce. Once he moved to the US with his mother,... READ MORE
Chef Bryan Giron’s relationship with food started in his hometown of Tegucigalpa, Honduras at a very young age. His grandmother, an extremely talented cook who inspired the name Santelli’s, would take him to the local market weekly and began to show him how to pick produce. Once he moved to the US with his mother, he slowly started to find his comfort experimenting in the kitchen, particularly with pastries. It was these experiments that really sparked an interest in pursuing a pastry career and he would later find himself at Johnson & Wales University. It wasn’t long before he realized his true passion and made the switch to savory cooking, while still retaining a strong pastry background.
His extremely versatile cooking repertoire comes from working at many notable restaurants around the country such as Shukette, Bread & Salt, Barbuto, The Stanton Social, Michael’s Genuine Food & Drink, Beauty & Essex, & Osteria Crescendo. The love for travel, finding great ingredients, as well as culture immersion continues to inspire his cooking as he aims to present different cultures, cuisines, and experiences on the plate. Currently, Chef Bryan is the Executive Chef and owner of Santelli’s Hospitality & Perquín.
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