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New York's Beauty & Essex

New York's Beauty & Essex


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It was my birthday celebration and I wanted a very small party, just a few girlfriends for dinner and drinks. Not the unbelievable mess that I was last year, giving an "Irish Goodbye" by leaving the bar in the dead of winter with no coat and not telling anyone I was leaving. I picked Beauty & Essex, a new small plates spot in the Lower East Side that just opened a week earlier by Chef Chris Santos.

The front of the restaurant was an old pawnshop so that's all you see when you arrive. You walk through the pawnshop front, go through a door, and then there's this beautiful three-story restaurant behind it. Let's be honest here... it's completely "sceney," so put on your fedora, skinny jeans, and high heels, and get ready to throw down for some yummy cocktails and pretty good food while being surrounded by a lot of damn good-looking people.

We shared a bunch of small plates and sipped on several cocktails since it was my birthday and all. We started out with whiskeys then switched to cocktails during dinner, and the occasional trip to the bathroom where they served Champagne. Yes, they serve Champagne in the bathroom. Could I have possibly picked a better place to celebrate my birthday then somewhere with free champers while you're touching up your lipstick?

My very dear friend Allison has a rule, "no Champagne and no gin" when she's out with Lou. Actually it's more of her fiancée's rule for her because he knows we like to party and usually end up causing a ruckus. So what does she order? The Sapphire seventy-five with blueberry-brown sugar, Bombay Sapphire, bison Prosecco, and Thomaso's sour mix. I had a little of everything including the golden peacock with cucumber hangar one, and junmai sake, granny smith apple, pineapple, and mint. Jamie, my old roommate and partner in crime for the last few years, had a cocktail called The Masterly Touch with Grey Goose, lemon-thyme nectar, and Campari pearls, then continued to call it the "Motherly Touch" even when the waiter corrected her every time.

Our food ranged from a variety of small bites and shareable plates like the classic pan con tomate, Kobe beef carpaccio with wasabi, egg yolk, crunchy wontons, and sesame nori, the Crispy Spring Rolls banh-mi style with char-sui roasted pork, cilantro, and sriracha aioli for dipping. Finally, we had the Lobster Bisque Dumplings with lemongrass, coconut milk, and Thai aromatics. My only complaint was that when we ordered the charred shishito peppers, which have always been my favorite since my travels in Spain, the waiter prefaced the order with the cheesiest comment of all.

He was trying to sell us on the shishito peppers (while I needed no selling whatsoever), he explained that a few years ago edamame was the trendy food to eat. Now that we're in the newest trendy restaurant we might as well get the hottest new food, the charred shishito peppers. I almost puked in my mouth after hearing his corny Sex and the City feeling pitch on the peeps, but I admit we ordered them anyway.

The restaurant was lots of fun, very crowded, and a little trendier than my regular spot, but if you're willing to throw down a little cash you'll be happy to get the experience of sharing with your friends and getting buzzed off of the free champers in the loo. Don't forget to tip your bathroom bartender.


Chris was born in 1971, in Fall River, Massachusetts. His mother was of Irish descent and his father was of Portuguese ancestry. The youngest of four children, he has two brothers and one sister. [ citation needed ]

At age 13, Santos's first job in the kitchen was washing pots at a small local restaurant in his hometown of Bristol, Rhode Island. [1] Eventually the chef moved him from the sink to the stove where he started learning how to cook in his early teens. [2]

He attended Bristol High School in Bristol, Rhode Island, graduating in 1989. Upon graduation, Santos studied culinary arts at Johnson & Wales University in Providence, Rhode Island, initially planning on attending for only two years. However, after the school awarded him a fellowship, he remained for two more years studying restaurant and hotel management, graduating in 1993 with honors. [3]

Even though Santos is appreciative of his culinary art training at Johnson & Wales, he considers himself to be more so a "self-taught" chef, never undergoing formal training under esteemed master chefs such as Jean Georges, Boulud, or Batali. [4]

After graduating from Johnson & Wales, Santos moved to New York City and in 1994, he was hired by the iconic Time Café, where he eventually would become executive chef at the age of 23, remaining until 1998. [5] [6]

In 1999, he devoted the better part of a year visiting 14 countries and over 40 cities in Europe - which only furthered his passion and love for cooking. [3] [4]

In 2000, Santos returned to NYC. One of his first kitchen jobs upon returning to the US was at Boston's French-inspired Cranebook Restaurant and Tearoom. [1] He pulled a brief stint as consulting chef for Rue 57. In November 2000, at the age of 29, Santos opened his first restaurant, Wyanoka, where he was partner and executive chef. [5] [7] Wyanoka, a tiny "hidden gem" of a restaurant with just 27 seats, soon had a determined and loyal following and received glowing reviews from publications such as The New York Times, where he was favorably critiqued by current food critic Sam Sifton.

In 2003, he became executive chef at award-winning Latin restaurant Suba, and the following year he held the same position at Brooklyn, New York's Mojo. Simultaneously, he was co-owner/executive chef at The Mexican Sandwich Company in Brooklyn, New York. [5]

In January 2005, Santos opened his most successful restaurant at the time, The Stanton Social, with partners Rich Wolf and Peter Kane. This restaurant, located in New York City's Lower East Side, was very well received and has been praised in many celebrated magazines and newspapers such as Time Out New York, [8] New York Magazine, [9] and The New York Times. [10] The Stanton Social introduced the world to Santos' unique brand of experiential communal dining with its expansive menu of multi-cultural small plates. It closed at the end of 2018. In 2007, he was named Star Chefs Rising Star Chef and began developing a sister-restaurant to his first smash hit.

In December 2010, Santos opened his largest restaurant to date, Beauty & Essex. The Lower East Side's historic M. Katz Furniture store was transformed into a dramatic bi-level restaurant and lounge with a two-story crystal chandelier and a twenty-foot skylight. Within months of opening, Beauty & Essex was voted the "Hottest Restaurant in the U.S." A staple destination for A-list clientele, the perennially booked restaurant has continued to propel Santos' career as an influential, celebrity chef.

In January 2016, Santos is scheduled to open Vandal, his third restaurant in Manhattan's Lower East Side. Santos is working on two new restaurants in 2016 which are slated for Los Angeles and Las Vegas. In addition, he is currently working on his first cookbook, and still hopes to launch a long-rumored line of tattoo-inspired chef apparel with celebrity Tattoo Artist Michelle Myles. [ citation needed ]


Chris was born in 1971, in Fall River, Massachusetts. His mother was of Irish descent and his father was of Portuguese ancestry. The youngest of four children, he has two brothers and one sister. [ citation needed ]

At age 13, Santos's first job in the kitchen was washing pots at a small local restaurant in his hometown of Bristol, Rhode Island. [1] Eventually the chef moved him from the sink to the stove where he started learning how to cook in his early teens. [2]

He attended Bristol High School in Bristol, Rhode Island, graduating in 1989. Upon graduation, Santos studied culinary arts at Johnson & Wales University in Providence, Rhode Island, initially planning on attending for only two years. However, after the school awarded him a fellowship, he remained for two more years studying restaurant and hotel management, graduating in 1993 with honors. [3]

Even though Santos is appreciative of his culinary art training at Johnson & Wales, he considers himself to be more so a "self-taught" chef, never undergoing formal training under esteemed master chefs such as Jean Georges, Boulud, or Batali. [4]

After graduating from Johnson & Wales, Santos moved to New York City and in 1994, he was hired by the iconic Time Café, where he eventually would become executive chef at the age of 23, remaining until 1998. [5] [6]

In 1999, he devoted the better part of a year visiting 14 countries and over 40 cities in Europe - which only furthered his passion and love for cooking. [3] [4]

In 2000, Santos returned to NYC. One of his first kitchen jobs upon returning to the US was at Boston's French-inspired Cranebook Restaurant and Tearoom. [1] He pulled a brief stint as consulting chef for Rue 57. In November 2000, at the age of 29, Santos opened his first restaurant, Wyanoka, where he was partner and executive chef. [5] [7] Wyanoka, a tiny "hidden gem" of a restaurant with just 27 seats, soon had a determined and loyal following and received glowing reviews from publications such as The New York Times, where he was favorably critiqued by current food critic Sam Sifton.

In 2003, he became executive chef at award-winning Latin restaurant Suba, and the following year he held the same position at Brooklyn, New York's Mojo. Simultaneously, he was co-owner/executive chef at The Mexican Sandwich Company in Brooklyn, New York. [5]

In January 2005, Santos opened his most successful restaurant at the time, The Stanton Social, with partners Rich Wolf and Peter Kane. This restaurant, located in New York City's Lower East Side, was very well received and has been praised in many celebrated magazines and newspapers such as Time Out New York, [8] New York Magazine, [9] and The New York Times. [10] The Stanton Social introduced the world to Santos' unique brand of experiential communal dining with its expansive menu of multi-cultural small plates. It closed at the end of 2018. In 2007, he was named Star Chefs Rising Star Chef and began developing a sister-restaurant to his first smash hit.

In December 2010, Santos opened his largest restaurant to date, Beauty & Essex. The Lower East Side's historic M. Katz Furniture store was transformed into a dramatic bi-level restaurant and lounge with a two-story crystal chandelier and a twenty-foot skylight. Within months of opening, Beauty & Essex was voted the "Hottest Restaurant in the U.S." A staple destination for A-list clientele, the perennially booked restaurant has continued to propel Santos' career as an influential, celebrity chef.

In January 2016, Santos is scheduled to open Vandal, his third restaurant in Manhattan's Lower East Side. Santos is working on two new restaurants in 2016 which are slated for Los Angeles and Las Vegas. In addition, he is currently working on his first cookbook, and still hopes to launch a long-rumored line of tattoo-inspired chef apparel with celebrity Tattoo Artist Michelle Myles. [ citation needed ]


Chris was born in 1971, in Fall River, Massachusetts. His mother was of Irish descent and his father was of Portuguese ancestry. The youngest of four children, he has two brothers and one sister. [ citation needed ]

At age 13, Santos's first job in the kitchen was washing pots at a small local restaurant in his hometown of Bristol, Rhode Island. [1] Eventually the chef moved him from the sink to the stove where he started learning how to cook in his early teens. [2]

He attended Bristol High School in Bristol, Rhode Island, graduating in 1989. Upon graduation, Santos studied culinary arts at Johnson & Wales University in Providence, Rhode Island, initially planning on attending for only two years. However, after the school awarded him a fellowship, he remained for two more years studying restaurant and hotel management, graduating in 1993 with honors. [3]

Even though Santos is appreciative of his culinary art training at Johnson & Wales, he considers himself to be more so a "self-taught" chef, never undergoing formal training under esteemed master chefs such as Jean Georges, Boulud, or Batali. [4]

After graduating from Johnson & Wales, Santos moved to New York City and in 1994, he was hired by the iconic Time Café, where he eventually would become executive chef at the age of 23, remaining until 1998. [5] [6]

In 1999, he devoted the better part of a year visiting 14 countries and over 40 cities in Europe - which only furthered his passion and love for cooking. [3] [4]

In 2000, Santos returned to NYC. One of his first kitchen jobs upon returning to the US was at Boston's French-inspired Cranebook Restaurant and Tearoom. [1] He pulled a brief stint as consulting chef for Rue 57. In November 2000, at the age of 29, Santos opened his first restaurant, Wyanoka, where he was partner and executive chef. [5] [7] Wyanoka, a tiny "hidden gem" of a restaurant with just 27 seats, soon had a determined and loyal following and received glowing reviews from publications such as The New York Times, where he was favorably critiqued by current food critic Sam Sifton.

In 2003, he became executive chef at award-winning Latin restaurant Suba, and the following year he held the same position at Brooklyn, New York's Mojo. Simultaneously, he was co-owner/executive chef at The Mexican Sandwich Company in Brooklyn, New York. [5]

In January 2005, Santos opened his most successful restaurant at the time, The Stanton Social, with partners Rich Wolf and Peter Kane. This restaurant, located in New York City's Lower East Side, was very well received and has been praised in many celebrated magazines and newspapers such as Time Out New York, [8] New York Magazine, [9] and The New York Times. [10] The Stanton Social introduced the world to Santos' unique brand of experiential communal dining with its expansive menu of multi-cultural small plates. It closed at the end of 2018. In 2007, he was named Star Chefs Rising Star Chef and began developing a sister-restaurant to his first smash hit.

In December 2010, Santos opened his largest restaurant to date, Beauty & Essex. The Lower East Side's historic M. Katz Furniture store was transformed into a dramatic bi-level restaurant and lounge with a two-story crystal chandelier and a twenty-foot skylight. Within months of opening, Beauty & Essex was voted the "Hottest Restaurant in the U.S." A staple destination for A-list clientele, the perennially booked restaurant has continued to propel Santos' career as an influential, celebrity chef.

In January 2016, Santos is scheduled to open Vandal, his third restaurant in Manhattan's Lower East Side. Santos is working on two new restaurants in 2016 which are slated for Los Angeles and Las Vegas. In addition, he is currently working on his first cookbook, and still hopes to launch a long-rumored line of tattoo-inspired chef apparel with celebrity Tattoo Artist Michelle Myles. [ citation needed ]


Chris was born in 1971, in Fall River, Massachusetts. His mother was of Irish descent and his father was of Portuguese ancestry. The youngest of four children, he has two brothers and one sister. [ citation needed ]

At age 13, Santos's first job in the kitchen was washing pots at a small local restaurant in his hometown of Bristol, Rhode Island. [1] Eventually the chef moved him from the sink to the stove where he started learning how to cook in his early teens. [2]

He attended Bristol High School in Bristol, Rhode Island, graduating in 1989. Upon graduation, Santos studied culinary arts at Johnson & Wales University in Providence, Rhode Island, initially planning on attending for only two years. However, after the school awarded him a fellowship, he remained for two more years studying restaurant and hotel management, graduating in 1993 with honors. [3]

Even though Santos is appreciative of his culinary art training at Johnson & Wales, he considers himself to be more so a "self-taught" chef, never undergoing formal training under esteemed master chefs such as Jean Georges, Boulud, or Batali. [4]

After graduating from Johnson & Wales, Santos moved to New York City and in 1994, he was hired by the iconic Time Café, where he eventually would become executive chef at the age of 23, remaining until 1998. [5] [6]

In 1999, he devoted the better part of a year visiting 14 countries and over 40 cities in Europe - which only furthered his passion and love for cooking. [3] [4]

In 2000, Santos returned to NYC. One of his first kitchen jobs upon returning to the US was at Boston's French-inspired Cranebook Restaurant and Tearoom. [1] He pulled a brief stint as consulting chef for Rue 57. In November 2000, at the age of 29, Santos opened his first restaurant, Wyanoka, where he was partner and executive chef. [5] [7] Wyanoka, a tiny "hidden gem" of a restaurant with just 27 seats, soon had a determined and loyal following and received glowing reviews from publications such as The New York Times, where he was favorably critiqued by current food critic Sam Sifton.

In 2003, he became executive chef at award-winning Latin restaurant Suba, and the following year he held the same position at Brooklyn, New York's Mojo. Simultaneously, he was co-owner/executive chef at The Mexican Sandwich Company in Brooklyn, New York. [5]

In January 2005, Santos opened his most successful restaurant at the time, The Stanton Social, with partners Rich Wolf and Peter Kane. This restaurant, located in New York City's Lower East Side, was very well received and has been praised in many celebrated magazines and newspapers such as Time Out New York, [8] New York Magazine, [9] and The New York Times. [10] The Stanton Social introduced the world to Santos' unique brand of experiential communal dining with its expansive menu of multi-cultural small plates. It closed at the end of 2018. In 2007, he was named Star Chefs Rising Star Chef and began developing a sister-restaurant to his first smash hit.

In December 2010, Santos opened his largest restaurant to date, Beauty & Essex. The Lower East Side's historic M. Katz Furniture store was transformed into a dramatic bi-level restaurant and lounge with a two-story crystal chandelier and a twenty-foot skylight. Within months of opening, Beauty & Essex was voted the "Hottest Restaurant in the U.S." A staple destination for A-list clientele, the perennially booked restaurant has continued to propel Santos' career as an influential, celebrity chef.

In January 2016, Santos is scheduled to open Vandal, his third restaurant in Manhattan's Lower East Side. Santos is working on two new restaurants in 2016 which are slated for Los Angeles and Las Vegas. In addition, he is currently working on his first cookbook, and still hopes to launch a long-rumored line of tattoo-inspired chef apparel with celebrity Tattoo Artist Michelle Myles. [ citation needed ]


Chris was born in 1971, in Fall River, Massachusetts. His mother was of Irish descent and his father was of Portuguese ancestry. The youngest of four children, he has two brothers and one sister. [ citation needed ]

At age 13, Santos's first job in the kitchen was washing pots at a small local restaurant in his hometown of Bristol, Rhode Island. [1] Eventually the chef moved him from the sink to the stove where he started learning how to cook in his early teens. [2]

He attended Bristol High School in Bristol, Rhode Island, graduating in 1989. Upon graduation, Santos studied culinary arts at Johnson & Wales University in Providence, Rhode Island, initially planning on attending for only two years. However, after the school awarded him a fellowship, he remained for two more years studying restaurant and hotel management, graduating in 1993 with honors. [3]

Even though Santos is appreciative of his culinary art training at Johnson & Wales, he considers himself to be more so a "self-taught" chef, never undergoing formal training under esteemed master chefs such as Jean Georges, Boulud, or Batali. [4]

After graduating from Johnson & Wales, Santos moved to New York City and in 1994, he was hired by the iconic Time Café, where he eventually would become executive chef at the age of 23, remaining until 1998. [5] [6]

In 1999, he devoted the better part of a year visiting 14 countries and over 40 cities in Europe - which only furthered his passion and love for cooking. [3] [4]

In 2000, Santos returned to NYC. One of his first kitchen jobs upon returning to the US was at Boston's French-inspired Cranebook Restaurant and Tearoom. [1] He pulled a brief stint as consulting chef for Rue 57. In November 2000, at the age of 29, Santos opened his first restaurant, Wyanoka, where he was partner and executive chef. [5] [7] Wyanoka, a tiny "hidden gem" of a restaurant with just 27 seats, soon had a determined and loyal following and received glowing reviews from publications such as The New York Times, where he was favorably critiqued by current food critic Sam Sifton.

In 2003, he became executive chef at award-winning Latin restaurant Suba, and the following year he held the same position at Brooklyn, New York's Mojo. Simultaneously, he was co-owner/executive chef at The Mexican Sandwich Company in Brooklyn, New York. [5]

In January 2005, Santos opened his most successful restaurant at the time, The Stanton Social, with partners Rich Wolf and Peter Kane. This restaurant, located in New York City's Lower East Side, was very well received and has been praised in many celebrated magazines and newspapers such as Time Out New York, [8] New York Magazine, [9] and The New York Times. [10] The Stanton Social introduced the world to Santos' unique brand of experiential communal dining with its expansive menu of multi-cultural small plates. It closed at the end of 2018. In 2007, he was named Star Chefs Rising Star Chef and began developing a sister-restaurant to his first smash hit.

In December 2010, Santos opened his largest restaurant to date, Beauty & Essex. The Lower East Side's historic M. Katz Furniture store was transformed into a dramatic bi-level restaurant and lounge with a two-story crystal chandelier and a twenty-foot skylight. Within months of opening, Beauty & Essex was voted the "Hottest Restaurant in the U.S." A staple destination for A-list clientele, the perennially booked restaurant has continued to propel Santos' career as an influential, celebrity chef.

In January 2016, Santos is scheduled to open Vandal, his third restaurant in Manhattan's Lower East Side. Santos is working on two new restaurants in 2016 which are slated for Los Angeles and Las Vegas. In addition, he is currently working on his first cookbook, and still hopes to launch a long-rumored line of tattoo-inspired chef apparel with celebrity Tattoo Artist Michelle Myles. [ citation needed ]


Chris was born in 1971, in Fall River, Massachusetts. His mother was of Irish descent and his father was of Portuguese ancestry. The youngest of four children, he has two brothers and one sister. [ citation needed ]

At age 13, Santos's first job in the kitchen was washing pots at a small local restaurant in his hometown of Bristol, Rhode Island. [1] Eventually the chef moved him from the sink to the stove where he started learning how to cook in his early teens. [2]

He attended Bristol High School in Bristol, Rhode Island, graduating in 1989. Upon graduation, Santos studied culinary arts at Johnson & Wales University in Providence, Rhode Island, initially planning on attending for only two years. However, after the school awarded him a fellowship, he remained for two more years studying restaurant and hotel management, graduating in 1993 with honors. [3]

Even though Santos is appreciative of his culinary art training at Johnson & Wales, he considers himself to be more so a "self-taught" chef, never undergoing formal training under esteemed master chefs such as Jean Georges, Boulud, or Batali. [4]

After graduating from Johnson & Wales, Santos moved to New York City and in 1994, he was hired by the iconic Time Café, where he eventually would become executive chef at the age of 23, remaining until 1998. [5] [6]

In 1999, he devoted the better part of a year visiting 14 countries and over 40 cities in Europe - which only furthered his passion and love for cooking. [3] [4]

In 2000, Santos returned to NYC. One of his first kitchen jobs upon returning to the US was at Boston's French-inspired Cranebook Restaurant and Tearoom. [1] He pulled a brief stint as consulting chef for Rue 57. In November 2000, at the age of 29, Santos opened his first restaurant, Wyanoka, where he was partner and executive chef. [5] [7] Wyanoka, a tiny "hidden gem" of a restaurant with just 27 seats, soon had a determined and loyal following and received glowing reviews from publications such as The New York Times, where he was favorably critiqued by current food critic Sam Sifton.

In 2003, he became executive chef at award-winning Latin restaurant Suba, and the following year he held the same position at Brooklyn, New York's Mojo. Simultaneously, he was co-owner/executive chef at The Mexican Sandwich Company in Brooklyn, New York. [5]

In January 2005, Santos opened his most successful restaurant at the time, The Stanton Social, with partners Rich Wolf and Peter Kane. This restaurant, located in New York City's Lower East Side, was very well received and has been praised in many celebrated magazines and newspapers such as Time Out New York, [8] New York Magazine, [9] and The New York Times. [10] The Stanton Social introduced the world to Santos' unique brand of experiential communal dining with its expansive menu of multi-cultural small plates. It closed at the end of 2018. In 2007, he was named Star Chefs Rising Star Chef and began developing a sister-restaurant to his first smash hit.

In December 2010, Santos opened his largest restaurant to date, Beauty & Essex. The Lower East Side's historic M. Katz Furniture store was transformed into a dramatic bi-level restaurant and lounge with a two-story crystal chandelier and a twenty-foot skylight. Within months of opening, Beauty & Essex was voted the "Hottest Restaurant in the U.S." A staple destination for A-list clientele, the perennially booked restaurant has continued to propel Santos' career as an influential, celebrity chef.

In January 2016, Santos is scheduled to open Vandal, his third restaurant in Manhattan's Lower East Side. Santos is working on two new restaurants in 2016 which are slated for Los Angeles and Las Vegas. In addition, he is currently working on his first cookbook, and still hopes to launch a long-rumored line of tattoo-inspired chef apparel with celebrity Tattoo Artist Michelle Myles. [ citation needed ]


Chris was born in 1971, in Fall River, Massachusetts. His mother was of Irish descent and his father was of Portuguese ancestry. The youngest of four children, he has two brothers and one sister. [ citation needed ]

At age 13, Santos's first job in the kitchen was washing pots at a small local restaurant in his hometown of Bristol, Rhode Island. [1] Eventually the chef moved him from the sink to the stove where he started learning how to cook in his early teens. [2]

He attended Bristol High School in Bristol, Rhode Island, graduating in 1989. Upon graduation, Santos studied culinary arts at Johnson & Wales University in Providence, Rhode Island, initially planning on attending for only two years. However, after the school awarded him a fellowship, he remained for two more years studying restaurant and hotel management, graduating in 1993 with honors. [3]

Even though Santos is appreciative of his culinary art training at Johnson & Wales, he considers himself to be more so a "self-taught" chef, never undergoing formal training under esteemed master chefs such as Jean Georges, Boulud, or Batali. [4]

After graduating from Johnson & Wales, Santos moved to New York City and in 1994, he was hired by the iconic Time Café, where he eventually would become executive chef at the age of 23, remaining until 1998. [5] [6]

In 1999, he devoted the better part of a year visiting 14 countries and over 40 cities in Europe - which only furthered his passion and love for cooking. [3] [4]

In 2000, Santos returned to NYC. One of his first kitchen jobs upon returning to the US was at Boston's French-inspired Cranebook Restaurant and Tearoom. [1] He pulled a brief stint as consulting chef for Rue 57. In November 2000, at the age of 29, Santos opened his first restaurant, Wyanoka, where he was partner and executive chef. [5] [7] Wyanoka, a tiny "hidden gem" of a restaurant with just 27 seats, soon had a determined and loyal following and received glowing reviews from publications such as The New York Times, where he was favorably critiqued by current food critic Sam Sifton.

In 2003, he became executive chef at award-winning Latin restaurant Suba, and the following year he held the same position at Brooklyn, New York's Mojo. Simultaneously, he was co-owner/executive chef at The Mexican Sandwich Company in Brooklyn, New York. [5]

In January 2005, Santos opened his most successful restaurant at the time, The Stanton Social, with partners Rich Wolf and Peter Kane. This restaurant, located in New York City's Lower East Side, was very well received and has been praised in many celebrated magazines and newspapers such as Time Out New York, [8] New York Magazine, [9] and The New York Times. [10] The Stanton Social introduced the world to Santos' unique brand of experiential communal dining with its expansive menu of multi-cultural small plates. It closed at the end of 2018. In 2007, he was named Star Chefs Rising Star Chef and began developing a sister-restaurant to his first smash hit.

In December 2010, Santos opened his largest restaurant to date, Beauty & Essex. The Lower East Side's historic M. Katz Furniture store was transformed into a dramatic bi-level restaurant and lounge with a two-story crystal chandelier and a twenty-foot skylight. Within months of opening, Beauty & Essex was voted the "Hottest Restaurant in the U.S." A staple destination for A-list clientele, the perennially booked restaurant has continued to propel Santos' career as an influential, celebrity chef.

In January 2016, Santos is scheduled to open Vandal, his third restaurant in Manhattan's Lower East Side. Santos is working on two new restaurants in 2016 which are slated for Los Angeles and Las Vegas. In addition, he is currently working on his first cookbook, and still hopes to launch a long-rumored line of tattoo-inspired chef apparel with celebrity Tattoo Artist Michelle Myles. [ citation needed ]


Chris was born in 1971, in Fall River, Massachusetts. His mother was of Irish descent and his father was of Portuguese ancestry. The youngest of four children, he has two brothers and one sister. [ citation needed ]

At age 13, Santos's first job in the kitchen was washing pots at a small local restaurant in his hometown of Bristol, Rhode Island. [1] Eventually the chef moved him from the sink to the stove where he started learning how to cook in his early teens. [2]

He attended Bristol High School in Bristol, Rhode Island, graduating in 1989. Upon graduation, Santos studied culinary arts at Johnson & Wales University in Providence, Rhode Island, initially planning on attending for only two years. However, after the school awarded him a fellowship, he remained for two more years studying restaurant and hotel management, graduating in 1993 with honors. [3]

Even though Santos is appreciative of his culinary art training at Johnson & Wales, he considers himself to be more so a "self-taught" chef, never undergoing formal training under esteemed master chefs such as Jean Georges, Boulud, or Batali. [4]

After graduating from Johnson & Wales, Santos moved to New York City and in 1994, he was hired by the iconic Time Café, where he eventually would become executive chef at the age of 23, remaining until 1998. [5] [6]

In 1999, he devoted the better part of a year visiting 14 countries and over 40 cities in Europe - which only furthered his passion and love for cooking. [3] [4]

In 2000, Santos returned to NYC. One of his first kitchen jobs upon returning to the US was at Boston's French-inspired Cranebook Restaurant and Tearoom. [1] He pulled a brief stint as consulting chef for Rue 57. In November 2000, at the age of 29, Santos opened his first restaurant, Wyanoka, where he was partner and executive chef. [5] [7] Wyanoka, a tiny "hidden gem" of a restaurant with just 27 seats, soon had a determined and loyal following and received glowing reviews from publications such as The New York Times, where he was favorably critiqued by current food critic Sam Sifton.

In 2003, he became executive chef at award-winning Latin restaurant Suba, and the following year he held the same position at Brooklyn, New York's Mojo. Simultaneously, he was co-owner/executive chef at The Mexican Sandwich Company in Brooklyn, New York. [5]

In January 2005, Santos opened his most successful restaurant at the time, The Stanton Social, with partners Rich Wolf and Peter Kane. This restaurant, located in New York City's Lower East Side, was very well received and has been praised in many celebrated magazines and newspapers such as Time Out New York, [8] New York Magazine, [9] and The New York Times. [10] The Stanton Social introduced the world to Santos' unique brand of experiential communal dining with its expansive menu of multi-cultural small plates. It closed at the end of 2018. In 2007, he was named Star Chefs Rising Star Chef and began developing a sister-restaurant to his first smash hit.

In December 2010, Santos opened his largest restaurant to date, Beauty & Essex. The Lower East Side's historic M. Katz Furniture store was transformed into a dramatic bi-level restaurant and lounge with a two-story crystal chandelier and a twenty-foot skylight. Within months of opening, Beauty & Essex was voted the "Hottest Restaurant in the U.S." A staple destination for A-list clientele, the perennially booked restaurant has continued to propel Santos' career as an influential, celebrity chef.

In January 2016, Santos is scheduled to open Vandal, his third restaurant in Manhattan's Lower East Side. Santos is working on two new restaurants in 2016 which are slated for Los Angeles and Las Vegas. In addition, he is currently working on his first cookbook, and still hopes to launch a long-rumored line of tattoo-inspired chef apparel with celebrity Tattoo Artist Michelle Myles. [ citation needed ]


Chris was born in 1971, in Fall River, Massachusetts. His mother was of Irish descent and his father was of Portuguese ancestry. The youngest of four children, he has two brothers and one sister. [ citation needed ]

At age 13, Santos's first job in the kitchen was washing pots at a small local restaurant in his hometown of Bristol, Rhode Island. [1] Eventually the chef moved him from the sink to the stove where he started learning how to cook in his early teens. [2]

He attended Bristol High School in Bristol, Rhode Island, graduating in 1989. Upon graduation, Santos studied culinary arts at Johnson & Wales University in Providence, Rhode Island, initially planning on attending for only two years. However, after the school awarded him a fellowship, he remained for two more years studying restaurant and hotel management, graduating in 1993 with honors. [3]

Even though Santos is appreciative of his culinary art training at Johnson & Wales, he considers himself to be more so a "self-taught" chef, never undergoing formal training under esteemed master chefs such as Jean Georges, Boulud, or Batali. [4]

After graduating from Johnson & Wales, Santos moved to New York City and in 1994, he was hired by the iconic Time Café, where he eventually would become executive chef at the age of 23, remaining until 1998. [5] [6]

In 1999, he devoted the better part of a year visiting 14 countries and over 40 cities in Europe - which only furthered his passion and love for cooking. [3] [4]

In 2000, Santos returned to NYC. One of his first kitchen jobs upon returning to the US was at Boston's French-inspired Cranebook Restaurant and Tearoom. [1] He pulled a brief stint as consulting chef for Rue 57. In November 2000, at the age of 29, Santos opened his first restaurant, Wyanoka, where he was partner and executive chef. [5] [7] Wyanoka, a tiny "hidden gem" of a restaurant with just 27 seats, soon had a determined and loyal following and received glowing reviews from publications such as The New York Times, where he was favorably critiqued by current food critic Sam Sifton.

In 2003, he became executive chef at award-winning Latin restaurant Suba, and the following year he held the same position at Brooklyn, New York's Mojo. Simultaneously, he was co-owner/executive chef at The Mexican Sandwich Company in Brooklyn, New York. [5]

In January 2005, Santos opened his most successful restaurant at the time, The Stanton Social, with partners Rich Wolf and Peter Kane. This restaurant, located in New York City's Lower East Side, was very well received and has been praised in many celebrated magazines and newspapers such as Time Out New York, [8] New York Magazine, [9] and The New York Times. [10] The Stanton Social introduced the world to Santos' unique brand of experiential communal dining with its expansive menu of multi-cultural small plates. It closed at the end of 2018. In 2007, he was named Star Chefs Rising Star Chef and began developing a sister-restaurant to his first smash hit.

In December 2010, Santos opened his largest restaurant to date, Beauty & Essex. The Lower East Side's historic M. Katz Furniture store was transformed into a dramatic bi-level restaurant and lounge with a two-story crystal chandelier and a twenty-foot skylight. Within months of opening, Beauty & Essex was voted the "Hottest Restaurant in the U.S." A staple destination for A-list clientele, the perennially booked restaurant has continued to propel Santos' career as an influential, celebrity chef.

In January 2016, Santos is scheduled to open Vandal, his third restaurant in Manhattan's Lower East Side. Santos is working on two new restaurants in 2016 which are slated for Los Angeles and Las Vegas. In addition, he is currently working on his first cookbook, and still hopes to launch a long-rumored line of tattoo-inspired chef apparel with celebrity Tattoo Artist Michelle Myles. [ citation needed ]


Chris was born in 1971, in Fall River, Massachusetts. His mother was of Irish descent and his father was of Portuguese ancestry. The youngest of four children, he has two brothers and one sister. [ citation needed ]

At age 13, Santos's first job in the kitchen was washing pots at a small local restaurant in his hometown of Bristol, Rhode Island. [1] Eventually the chef moved him from the sink to the stove where he started learning how to cook in his early teens. [2]

He attended Bristol High School in Bristol, Rhode Island, graduating in 1989. Upon graduation, Santos studied culinary arts at Johnson & Wales University in Providence, Rhode Island, initially planning on attending for only two years. However, after the school awarded him a fellowship, he remained for two more years studying restaurant and hotel management, graduating in 1993 with honors. [3]

Even though Santos is appreciative of his culinary art training at Johnson & Wales, he considers himself to be more so a "self-taught" chef, never undergoing formal training under esteemed master chefs such as Jean Georges, Boulud, or Batali. [4]

After graduating from Johnson & Wales, Santos moved to New York City and in 1994, he was hired by the iconic Time Café, where he eventually would become executive chef at the age of 23, remaining until 1998. [5] [6]

In 1999, he devoted the better part of a year visiting 14 countries and over 40 cities in Europe - which only furthered his passion and love for cooking. [3] [4]

In 2000, Santos returned to NYC. One of his first kitchen jobs upon returning to the US was at Boston's French-inspired Cranebook Restaurant and Tearoom. [1] He pulled a brief stint as consulting chef for Rue 57. In November 2000, at the age of 29, Santos opened his first restaurant, Wyanoka, where he was partner and executive chef. [5] [7] Wyanoka, a tiny "hidden gem" of a restaurant with just 27 seats, soon had a determined and loyal following and received glowing reviews from publications such as The New York Times, where he was favorably critiqued by current food critic Sam Sifton.

In 2003, he became executive chef at award-winning Latin restaurant Suba, and the following year he held the same position at Brooklyn, New York's Mojo. Simultaneously, he was co-owner/executive chef at The Mexican Sandwich Company in Brooklyn, New York. [5]

In January 2005, Santos opened his most successful restaurant at the time, The Stanton Social, with partners Rich Wolf and Peter Kane. This restaurant, located in New York City's Lower East Side, was very well received and has been praised in many celebrated magazines and newspapers such as Time Out New York, [8] New York Magazine, [9] and The New York Times. [10] The Stanton Social introduced the world to Santos' unique brand of experiential communal dining with its expansive menu of multi-cultural small plates. It closed at the end of 2018. In 2007, he was named Star Chefs Rising Star Chef and began developing a sister-restaurant to his first smash hit.

In December 2010, Santos opened his largest restaurant to date, Beauty & Essex. The Lower East Side's historic M. Katz Furniture store was transformed into a dramatic bi-level restaurant and lounge with a two-story crystal chandelier and a twenty-foot skylight. Within months of opening, Beauty & Essex was voted the "Hottest Restaurant in the U.S." A staple destination for A-list clientele, the perennially booked restaurant has continued to propel Santos' career as an influential, celebrity chef.

In January 2016, Santos is scheduled to open Vandal, his third restaurant in Manhattan's Lower East Side. Santos is working on two new restaurants in 2016 which are slated for Los Angeles and Las Vegas. In addition, he is currently working on his first cookbook, and still hopes to launch a long-rumored line of tattoo-inspired chef apparel with celebrity Tattoo Artist Michelle Myles. [ citation needed ]


Watch the video: Beauty u0026 Essex NYC (May 2022).