Chef Jacques Gautier's eclectic take on traditional Latin American Cuisine draws influence from Caribbean family roots and extensive travels throughout Latin America.
In 1998 he completed the chef
training program at The Natural Gourmet Institute.
At age twenty Chef Gautier was invited to cook at the James Beard House -the
youngest to have received that honor.
Before opening his own restaurant, he worked in the renowned
of Vong in New York and Azie in San Fransisco as well as the Brick Oven Gallery, a Brooklyn neighborhood favorite.
Gautier spent most of 2004 traveling and working as a wine maker’s assistant in Mendoza, Argentina. During his travels he conducted an intensive study of South American wine and Latin market cooking that provided the inspiration for his restaurant Palo Santo.
Chef Jacques volunteers regularly with New York City Public Schools to help teach kids about the importance of nutrition and knowing where
your food comes from. When he’s not cooking he enjoys