BUTTER BASTED NY STRIP & GARLIC SHRIMP SCAMPI

With Vault 634 Chef Antonio Santiago

worked his way up to line cook and kitchen manager before enrolling in the Art Institute of Philadelphia. He interned as a line cook at several Philadelphia restaurants, including Tuscan Twenty, a bar in South Philly, where he cooked for celebrities like the 76ers, Madonna and NSYNC. In 2019, he took on the executive chef position at Vault 634.

Santiago loves that he’s able to use his knowledge and skills to prepare a variety of foods to appeal to different people and their needs. “I like to be challenged to create something unique and special for each client while keeping within any dietary or culinary preferences,” he says. “Because we don’t have a set menu, each meal is crafted specifically for our clients.” But his knowledge and skills have certainly evolved over the years. “Thinking back to where I was at the beginning and where I am now, there’s no comparison,” he says. “One of the first dishes I ever made was fettuccine Alfredo with shrimp, and if I made that same dish today, I wouldn’t even be using the same ingredients as I used back then.”

As for the dish he’s sharing here? Santiago says it’s just a steak done the right way: “Nothing special to it.” But it’s one that his daughter, who was a very picky eater when she was young, fell in love with. She also fell in love with watching dad cook. “It’s always been a special dish to me because of those memories in the kitchen with her and the bonding time we had over a shared love for a favorite meal.”

Those memories became even more cherished in 2019, when Santiago had peritoneal surgery. Since then, he has been on dialysis every day for 10 hours a day, and has been on the donor list waiting on a match for a kidney transplant. “It’s changed the way I think about time and life and my priorities,” he says, noting that it’s also changed his diet completely, making him much more aware of what he’s putting in his body. “It’s challenged me but made me grateful for each day and helped me better myself. I obviously hope to find a donor, but I’m focused on enjoying each day I get to spend with my daughter and thankful I’m doing what I love to do—bring people happiness through my food.”

To learn more about Santiago’s journey, visit antoniokidneydonation.com

634 Hamilton St., Allentown 610.628.3341 | vault634.com