Santi Fernandez

I began my culinary journey at a young age, initially working in my family's restaurant and later pursuing studies at the Hospitality School in Santiago de Compostela. I was fortunate to expand and enrich my training in renowned and Michelin-starred restaurants such as Toñi Vicente, Paolo Petrini in Paris, Hakkasan in London, and Tristán in Puerto Portals. My hotel management education was solidified through experiences in exclusive hotels and Relais & Châteaux establishments like El Castell de Ciutat in La Seu d’Urgell and the Hotel Principe di Savoia in Milan.

My passion for exploration and professional excellence led me to work on and lead culinary projects in various countries, including Germany, France, Mexico, and Russia. Before spending a lengthy period of over twelve years in Australia, I initially took charge of the kitchens at Sault restaurant in Daylesford. There, I made a significant impact on the culinary scene by offering a cutting-edge market cuisine where locally sourced ingredients were treated with simplicity and respect.

Years later, I joined as the executive chef at Voyager Estate, a restaurant nestled amidst one of the finest vineyards in the breathtaking wine region of Margaret River. The estate's winery produces world-class premium wines. During my tenure, the restaurant garnered significant national awards and gastronomic recognition, becoming a must-visit destination for food enthusiasts. It was renowned for its hyper-seasonal tasting menus and wine pairings, where wine served as the guiding thread.

In 2022, with nearly 30 years of proven experience in the hospitality sector and a diverse background in various national and international establishments, I made the decision to embark on a new professional adventure by founding Terra Food Solutions.