This summer we were lucky to catch up with Luis Terreros while he was on a break between his position as opening AGM of Cafe Carmellini and taking on the new role of General Manager at Chef Michael White’s soon to open, much anticipated restaurant, Santi.
Luis hails from Cuenca, Ecuador, and has been working in New York City fine dining for the past 24 years. During that time he’s worked with some of the best chefs in the business, including Eric Ripert, David Bouley, Daniel Boulud and Andrew Carmellini. Luis got into the business thanks to his brother and his trajectory from busser to GM is a true industry success story.
Join us to hear how Luis came to New York really wanting to work as a musician or comedian but ended up catching the fine dining bug; what he loves about the work; the managers who’ve inspired him along the way (shout out to Rachel Ossakow and Nicholas Lorentz!); why he says Daniel Boulud took his youth; and how through some crafty training at home with bedsheets, Luis snagged his first job as a busser at Le Bernardin.
