Six months into his role at The Lodge & Club Ponte Vedra in Ponte Vedra Beach, Fla., Xavier Santiago caught up with C+RC to share his experience transitioning from Exec Sous to Executive Chef.
“A big thing for me [was] to meet the members and then engage with my staff,” says Santiago. “Coming from the same company but not working at the same location, it’s a challenge because it’s always a question of who is coming on board and how [are] we going to be working together. So that was the first phase of it.”
