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Santiago G. Cisneros
..Executive Chef , The Prime Rib


“I’ve been with The Prime Rib since 1976. Three months
after the restaurant opened, I applied for a job and
became a cook. I worked my way up to be chef.”
“I serve only the best, the freshest food. One of my
secrets is to come in early and order my food the day
I plan to serve it. Most chefs order food the day before.”



“My idea of a great meal is that, first, the plate must look nice. That’s the first thing the customer sees. Second, the food must taste good and be consistently prepared.

We have customers who have been coming to The Prime Rib since 1976. They continue to come because the food is very consistent and very good. They don’t even look at the menu—they know what they want.”








“I’m here at The Prime Rib almost every day.
In my free time, I like to play soccer—I play on
Sundays. I also like to go to the gym.”

“I enjoy working at The Prime Rib. Being a chef,
I learn something new everyday. The owner treats
his employees like family—that’s a good sign in a restaurant.”

“My advice to new chefs is to be consistent.
Build your recipe book and don’t let anyone
make your recipes without following your book.
You must love what you do.”

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