Today we’d like to introduce you to Anna Santiago.
Anna , we appreciate you taking the time to share your story with us today. Where does your story begin?
I entered the restaurant world when I was 20 years old as a server at a small sushi restaurant called Shinsen in Hercules, CA. I had absolutely no serving experience but was given a chance anyways. The owners eventually opened up a small pub, and after job bouncing back and forth from LA to the bay, I ended up working there at age 23. I was there for 3 years before my husband and I decided to move to Southern CA. Within the first year of southern CA, I miraculously found a culinary school that gave me a full scholarship. Los Angeles Mission College in Sylmar. Upon entering culinary school, I received a text from an old co-worker who asked me if I was interested in working at a restaurant in Malibu called Nobu. I knew nothing about the restaurant aside from briefly seeing it on an episode of Hell´s Kitchen. I got an interview with no intent of ever getting hired because I did not think I could work at a restaurant of that caliber. A few days later I received a call asking me to join the sushi department team. I decided to take the position and figure out my culinary school schedule wherever I could fit it in. I worked for just under two years when I became pregnant with my first child and went on leave. At the time I was working 7 days a week, two jobs and culinary school in the evenings. I was eventually let go from Nobu at some point during my leave so I decided that was my sign to put all of my energy into finally finishing culinary school. I made a promise to myself that I would not work in restaurants for the remainder of my schooling but found myself suddenly in private events, catering, and gigs. Through random postings on craigslist I met some of the most influential private chefs that changed my industry experience and opened up my eyes to a whole new world of being able to make decent money, experience high end events and enter stunning homes I would never be able to step foot into in my wildest dreams. After finishing culinary school in 2017 I went on to a couple more restaurants (The Tuck Room Tavern by Chef Sherry Yard & Norah West Hollywood with Executive Chef Mike Williams) before having my second child and working more private events. 2020 came along, and I was working as a private chef to a couple of LA Rams players, but that eventually stopped during the pandemic. When the world started to open again in 2021, I met more private chefs that introduced me to more high end events all over LA adding to my overall experience and would continue to do so over the next couple years. I have been honored to be a part of Coachella a few times, Revolve Festival, celebrity homes and some amazing brand events. In 2024, I took the leap to start my own catering company called Santiago & Company Catering. My original idea for a name years prior had my maiden name instead, since everyone called me Rimer in culinary school and it would also pay as an homage to my father´s name since he had all girls and would likely not have his name carried down. I decided on my marriage name because it represented the person I have become throughout my culinary journey over the years. Since then, I have been diligently building my own brand and trying to create my own identity within the company I started. It has not been easy, but like any garden, hard work comes first and the harvest will eventually come. I truly have a passion for what I do, and this has been an amazing creative outlet for me!
Some other notable experiences that shaped my career were lots of volunteer events for the biggest food & wine festivals in southern CA, All Star Chef Classics, Calamigos Ranch, UCLA basketball suites, Cal Luthran, and catering experience with LAMC.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
There have been so many tears, struggles, frustration and bumps along the road but those experiences have truly shaped me to be the person I am today. There are so many talented chefs- especially in LA, so I went for a long time thinking I was not worthy to be proud of my work unless it was perfect or somehow out of the box. Struggling with self doubt in my business and constantly wondering if I had made a mistake. In addition to the hardships of the industry with such long hours, grueling mentally and physically, I also struggled with balancing my work/private life as my family started to grow and we had small children. It has gotten easier as the children have gotten older, but it was so hard when they were younger. Lots of tears. I would not have been able to get to where I am without the unconditional support of my family. Wether for childcare or encouragement to follow my dreams, both my husband’s and my own family have played a pivotal role in my success and I thank them endlessly
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Santiago and Company Catering is a small catering company that offers full service catering, grazing tables and small bites for any social event! We provide global cuisine with fresh, seasonal ingredients. S&C Catering is known for elegant presentations combining nature and delicate decor that compliments our beautiful food! We are proud to offer most diets/ restrictions such as allergen foods, gluten free, vegan/plant based, dairy free etc.
Do you have recommendations for books, apps, blogs, etc?
These have been the most helpful things thus far:
– gronda app
– chat gpt
– pinterest
– No Reservations by Anthony Bourdain, and many other cookbooks. I have a hefty book collection
-Tiktok
Contact Info:
Image Credits
Headshot Credit: Charles Zablan
