Before becoming a chef, Michael Santoro, an Ohio native, enrolled at Cleveland State as a computer science major. It wasn’t until a job at nearby Hyde Park Grille Steakhouse, that he found something he really enjoyed, relocated to Providence, R.I., and enrolled in Johnson & Wales University, where he graduated from in 2004.Early on, Santoro worked as sous chef at Mill’s Tavern, while completing a number of international stages that would prove invaluable to his development. His 2003 stint at Chef Heston Blumenthal’s world-renowned Fat Duck sparked his deep interest in food science. In London, he spent time with friend and former classmate Michael Dorris, who coincidentally was working across the street at The Waterside Inn—the two would spend their short breaks between shifts planning to one day open their own restaurant.

Continuing a string of stages, Santoro logged time at Martin Berasategui in San Sebastian as well as the acclaimed Mugaritz under Chef Andoni Luis Aduriz. At the latter, Santoro played an intensive research role, developing nouveau techniques that still paid homage to wild-foraged seasonal products and produce cultivated on-site.

New York City later beckoned, and in 2005 Santoro served as a member of the opening team at Gilt, under Chef Paul Liebrandt. In 2007, Santoro moved to Manhattan’s popular Boqueria, where he worked for Seamus Mullen as chef de cuisine leading a large staff while managing labor and inventory.

By early 2008, Santoro relocated to Washington D.C.’s Blue Duck Tavern, which the Washington Post said gave “fresh meaning to the word tavern” thanks to its sophisticated takes on old-school country cooking. Here, under Executive Chef Brian McBride, Santoro’s passion for forming relationships with farmers and purveyors developed, as evidenced by the Blue Duck’s all-American food philosophy—a fiercely seasonal menu, built around food sourced from small producers around the country.

In early 2011, he moved to Philadelphia to pursue an opportunity with restaurateurs Stephen Starr and Aimee Olexy to open Talula’s Garden. There, the elements of his career coalesced, while the restaurant garnered the honor of being one of Bon Appétit magazine’s “Best New Restaurants of 2011,” under his tutelage.

Just less than a year later, Santoro and Dorris followed up on their early London-town plans to open their first restaurant, The Mildred, where Santoro helms the kitchen as Executive Chef, alongside his long-time friend Michael Dorris, who oversees all front of house operations.