OUR CHEF

ana santoyo

A benchmark in the province of Alicante and with a gastronomic philosophy based on the use of top quality products, using the best of each season and preserving the original flavours of each ingredient, guided by new culinary trends without ever forgetting the aromas and flavours of traditional cuisine.

She is the leader of a young team with a lot of experience in the world of catering and events.

Ana María Santoyo, our talented chef, leads her restaurant el MISTERI D´ANNA Misteri d’Anna for more than 19 years, a reference both gastronomic and event management in Elche, and for the last two years he has also combined the management of the restaurant HUMBABA Humbaba, located in Valverde (Elche), which in a very short time has become a reference point for its fusion dishes and its incredible tropical charm.

Ana distinguishes herself by the careful preparation of her dishes, using local ingredients and a touch of creativity in each creation.
Ana's creative flair shines through in every dish. She uses local ingredients and great ingenuity, which means that each creation reflects her culinary skill. Her honeyed rice dishes are a clear example of her mastery. In addition, she proposes varied and attractive menus for everyday use, always with a focus on innovation and a distinctive flavour.

More than 24 years of experience in the world of catering and events.

At the age of 8, Ana already knew that cooking was her passion and that she had to train to become a professional in the hotel and catering sector. She began her studies at the CDT (Centro de Turismo de Alicante) for one year. Subsequently, her teachers encouraged her to complete her training at one of the best centres in Spain: the Hofmann Catering School in Barcelona, where she studied for two years with outstanding teachers, including Mey Hofmann. This decision turned out to be a great success, as the school taught her discipline, perseverance and an indispensable know-how.
Today, its philosophy is based on the use of top quality products, taking advantage of the best of each season and preserving the original flavours of each ingredient. It is guided by the new culinary trends, without forgetting the aromas and flavours of traditional cuisine.