Get to Know: David Santos, Chef de Cuisine, New York Giants
David Santos, Chef de Cuisine at the New York Giants, is entering his 7th season fueling the team. He works alongside Executive Chef Angelo Basilone and Performance Sous Chef Danielle Barone, making this culinary trio among the most dynamic and well-rounded in the NFL. Read on to learn about Chef David’s (literally) surprising entry into fueling an NFL team and to find out which recipes the players are replicating at home.
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FLIK Hospitality: How long have you been a chef? How long have you been fueling professional athletes?
Chef David: I worked in banquet halls, restaurants, and private jet catering from 2005-2012. I joined FLIK as a sous chef at the New York Giants in 2012. After four seasons, I was promoted to Chef-Manager and then to Catering Chef, but both of those positions were in different accounts. I returned to the Giants in 2020 as Chef de Cuisine, just before the first Covid football season began.
FLIK: Was feeding NFL players always a goal of yours?
David: Not at all! Back when I applied in 2012, I didn’t realize the job was for the New York Giants until the recruiter called me. I always pictured myself in banquet halls and restaurant environments.
FLIK: Oh yes! It’s only recently that we’ve begun to identify positions as being in an athletic team’s training facility—and even still, not every job posting lists the specific team’s name. I can see how you might have been surprised!
Was it a good surprise? Are you a football—or Giants—fan?
David: Football is my favorite sport, but I’ve been a 49ers fan since I was a kid watching Jerry Rice and Steve Young. Of course, now I also root for the Giants to do well.
FLIK: What dish or menu do you prepare that the players look forward to most?
David: I would have to say anytime I make Asian food. Kalbi is a big favorite for the players or anything that is teriyaki—I make my own teriyaki sauce. I also make homemade pork wontons for wonton soup and the players and coaches enjoy that as well.
FLIK: What's the best question you've ever gotten from a player?
David: It would have to be when players ask for recipes they want to try to cook at home. Cornmeal Crusted Catfish for Graham Gano and Pork Tonkatsu for Nick Gates.
FLIK: Wow. Pork Tonkatsu is impressive. He must have you on speed dial for that one!
What's keeping you busy in the off-season?
David: These days my little 17-month-old keeps me pretty busy from the moment I get home until his bedtime. I also try to do a lot of cooking at home during the off-season since so much of my time during the football season is spent at work. I like to make homemade raviolis, dumplings, and pizza.
FLIK: Anything else you want us to know?
David: Being from two different backgrounds (Filipino and Italian), I try do a lot of fusion cooking. I like to try out new combinations and flavors to see how well things work together. Coming up with new twists on typical dishes keeps the players, coaches, and office staff interested in what's going on at the training table.
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At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.
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