Santiago Fernandez (Caracas, 4 October 1995) is a Venezuelan-born chef whose passion for cooking began at an early age. He entered professional kitchens at just 15, gaining experience in some of Venezuela’s most respected restaurants. At 17, he moved to Spain to continue his education at the Basque Culinary Center in San Sebastián, where he further refined his technical foundation through stages at internationally acclaimed restaurants.

Following his training, Santiago relocated to Peru to work alongside Virgilio Martínez and Pía León, rising to the role of Creative Chief. Over five years, he contributed to the development of innovative culinary concepts and played a key role in global projects, collaborations, and events.

Seeking new creative challenges, Santiago moved to Japan to lead MAZ in Tokyo, a concept rooted in the dialogue between South American ecosystems and Japanese aesthetics. Under his leadership, the restaurant quickly received major international recognition and high-ranking industry accolades, establishing itself as a distinctive voice in contemporary gastronomy.