About

About

Inspired by the theaters in New York City, award-winning Chef Amar Santana, along with his partners Ahmed Labbate and Rich Cadarette, create an atmosphere where the food becomes the main show.

 

The restaurant’s menu is inspired by the creativity of Chef Amar Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farms who can provide the menu’s seasonal requirements.

 

The interior reflects an industrial New York look with an open kitchen that is the center stage, with six coveted seats at the chef’s table overlooking the activity of the kitchen. Chef Amar Santana will personally create and prepare a multiple course menu to those guests that chose to be adventurous with their cuisine.

Team

Team

Amar

Santana

Chef/Partner

 

Chef Amar Santana is one of Orange County’s hottest rising stars who is undeniably transforming the OC culinary scene into a food destination. His impressive career crescendo in 2012 occurred at the age of 30, when he opened his widely successful flagship restaurant, Broadway By Amar Santana in Laguna Beach. His globally influenced menu includes unexpected flavor profiles and artful presentations, reflecting his zeal for food and for life. Almost immediately, critical acclaim, accolades and countless rave reviews rolled in. Santana attributes his success as a direct result of ambition, drive, passion, and modestly, extraordinary talent.

Born in the Dominican Republic, Santana migrated to the US at the age of 13 and his family settled in Queens, NY. During his sophomore year in high school, an accidental enrollment into a cooking course sponsored by Careers through Culinary Arts Program (C-CAP) forever changed his life. Santana’s teacher immediately recognized great potential and encouraged the 16-year-old to further his training through an internship at Chef David Waltuck’s Chanterelle, one of New York’s famed French restaurants. In 1999, Santana entered a culinary competition sponsored by C-CAP and won a two week long trip to London’s prestigious Le Cordon Bleu. Upon graduating high school, Santana enrolled at the Culinary Institute of America in Hyde Park, NY on a full scholarship awarded by C-CAP.

In 2001 Santana began an externship at Aureole under the mentorship of Chef Gerry Hayden, for which he returned upon CIA graduation as a full time cook. Within a year he became the youngest person to be named Sous Chef in one of New York’s busiest and most demanding kitchens. After honing his skills at Aureole, Santana was tapped to serve on the opening teams for Chef Palmer’s highly acclaimed Charlie Palmer Steak and Fin Fish in Reno, NV proceeded by Charlie Palmer at The Joule in Dallas, TX.

In 2007, at the age of 25, after undergoing a world tour on the Seaborne Cruise Line as a consulting chef, Charlie Palmer selected Santana to run the kitchen of his first Southern California restaurant, Charlie Palmer at Bloomingdale’s South Coast Plaza. As Executive Chef, Santana earned Charlie Palmer four stars from the Orange County Register and one of Orange County’s Top Ten restaurants by Orange Coast Magazine. Embracing California’s culinary landscape helped to diversify his craft and inspired an appreciation for the integrity of ingredients. Passionate about all things pork, Chef Santana also cultivated and mastered his skills with dried meat and charcuterie.

Since the birth of his culinary career at the age of 16, the dream to open his own restaurant came into fruition in September of 2011. Broadway By Amar Santana evokes a New York ambience, with a beautifully designed kitchen and an intimate speakeasy cocktail bar. Since opening a year ago, Santana has garnered countless praise-worthy articles and acclaim, among them: Orange Coast Magazine’s Top Ten Chef’s of 2012; OC Metro’s Best Chef’s in Orange County; OC Weekly’s Best Restaurant of 2012; and, a place on the Open Table Hottest Restaurant List. Ultimately even the awards take a back seat to his singular pursuit of expressing his passion through food and providing an unforgettable gastronomical experience. Chef Santana’s fearless enthusiasm and adventurous spirit continue to drive him towards greatness.


Ahmed

Labbate

Director of Operations/Partner

 

Ahmed has a passion for fine food and hospitality, with a degree in hotel and restaurant management, he worked at some of Morocco’s most well known hospitality corporations — Hyatt Regency, Sheraton, Safir and Sofitel — covering all the bases: concierge, front desk, dining room manager.  Seeking to expand his worldview, he headed to one of Germany’s great retreats, Priem Am Kiemsee in the Hotel Feldhütter. Just 45 minutes from Munich, he made a name for himself at this fine resort as both front desk agent and dining room captain. A short time later America (and the mouse) came knocking, and Labbate seized the opportunity to utilize his background and European-style skills in an entirely unexpected way. He journeyed to Orlando, Florida, where he underwent intensive, elaborate training in “Morocco” — or at least in the Moroccan restaurant at Walt Disney World’s Epcot Center.

Labbate continued his quest for the best as a captain at Aquavit in New York City, alongside up-and-coming star Chef Marcus Samuelsson. Labbate joined the Charlie Palmer Group as a captain at Aureole, NY and Aureole, Las Vegas, then as General Manager at Charlie Palmer Steak at the Four Seasons Hotel in Las Vegas. Prior to joining Broadway, Ahmed was the General Manager at Charlie Palmer at Bloomingdale’s in South Coast Plaza. He dreamt of opening his own restaurant and is excited to be collaborating with Chef Amar.


Rich

Cadarette

Partner

 

After spending 23 years developing the largest orthopedic implant distributorship in Southern California, Rich sold his business in 2009 to devote more time to his family and his personal interests. One of the interests he developed while doing a lot of entertaining in his previous endeavor was food and wine. His interest in the field became so intense that he became an avid wine collector and home chef. He prides himself in knowing most of the latest techniques including sous vide cooking.

In the back of his mind while building his business, Rich had the dream of owning a restaurant.  Even though he carried the dream, he never acted upon it because he never met anyone who had the same passion for developing a truly outstanding experience for the enjoyment of food and wine that was beyond just consumption; that is, until he met Chef Amar Santana and Ahmed Labbate. Over the last few years, a mutual relationship and friendship was fostered and the common interests and talents of the group became so evident that the dream had to come to fruition. They all wanted to create an experience where the food became the “show” and where the environment compelled the customer to return.

Out of that dream, the Broadway concept was born. Three people coming together to develop a dining experience where guests would taste, smell, watch — and seek more encore performances.


Tony

Ghosn

General Manager

 

Tony Ghosn has over 30 years experience in the hospitality industry. He began his career working in his parents’ restaurant, which had been a landmark in Orange County for over 43 years. In 2008, Tony joined Fleming’s Prime Steakhouse and quickly worked up the ranks and became an Operating Partner. He then moved forward to open and operate his own restaurant for 4 years before joining the team at Broadway as General Manager.