MELISSA SANTIAGO, Pastry Sous Chef

Melissa Santiago grew up in the greater Chicago area. Her adoration for baking was instilled by her mother, an avid baker. She graduated from Kendall College in 2018, studying pastry, and commenced her career by interning at Blackbird. In this introduction to the fine-dining world, Melissa’s passion for pastry intensified.

From Blackbird, she continued her tenure in the One Off Group, studying under Erika Chan at The Publican. It was there where she found her footing, learning how to develop and refine pastry menus. After The Publican, she ventured over to Avec, before leaving One Off to work on the pastry program at Apolonia and Valhalla. Although her experience has primarily been in the Chicago fine-dining scene, she has spent time in London and Copenhagen to seek out inspiration abroad.

She arrived to Sepia in 2023, entranced by the pastry program Erin Kobler established at the 15-time MICHELIN-starred restaurant. Santiago works closely with Kobler, collaborating with Executive Chef Kyle Cottle to craft Sepia's menu. Together, the team devises the intricacy of fine dining, balancing whimsy with refinement to craft an immersive experience for Sepia's guests.