POSTED: Friday, October 7, 2011 - 2:02pm
UPDATED: Friday, October 14, 2011 - 11:19am
Executive Chef Santiago De La Cruz “Jimmy”
The Club at Cimarron
Executive Chef De La Cruz has been overseeing the culinary department at The Club at Cimarron since 2007. His style of cuisine is a Mixology of world cuisines. With over 24 years of culinary experience, Chef De La Cruz served as chef for the four-star/four-diamond Woodlands Resort in the Houston area of Texas, Aberdeen Woods Conference Center in Atlanta, Georgia, Lajitas Golf Resort and Spa,“The Ultimate Hideout”, in West Texas, and various prestigious Country Clubs in San Antonio. He attended culinary school along with an apprenticeship program with the Texas Chefs Association (TCA) and the nationally accredited American Culinary Federation (ACF) which Chef De La Cruz is now the Director/President of our local TCA RGV Chapter. Chef De La Cruz began his career at Oak Hills Country Club in San Antonio, where he studied with the German Certified Executive Chef Paul Rossmeier. Chef De La Cruz continues to add to his experience by keeping up with culinary trends at ACF Chef conferences and continuing education at the Culinary Institute of America (CIA). In 2008 & 2010 Chef De La Cruz was awarded a chance to attend and to participate in the Culinary Institute of America at Greystone in St. Helena, California, where a select few ClubCorp chefs from all over the country go for continuing education and to compete. Chef De La Cruz placed first in one of the two Iron Chef competitions in 2008. He also made his presence felt in 2010 by creating dishes that were admired by the participating top chefs of the company and the instructors of the Culinary Institute.