Bruno Santi started as a Chef 30 years ago, working in the Orient Express and then decided, with his brother, to open his first restaurant. After that successful experience, Bruno Santi opens a very successful Creperie, and in the meantime he continues to work in many other companies. Becoming Director of the Hotel Ristorante Principe di Venezia begins to expand his experience not only as a chef but also as an entrepreneur managing discos, ice cream parlors, pizzerias, also collaborating with the British American Tobaccos, the famous partner of the Formula1 team.
About the chef
Bruno Santi started as a Chef 30 years ago, working in the Orient Express and then decided, with his brother, to open his first restaurant.
After that successful experience, Bruno Santi opens a very successful Creperie, and in the meantime he continues to work in many other companies. Becoming Director of the Hotel Ristorante Principe di Venezia he began to expand his experience not only as a chef but also as an entrepreneur managing discos, ice cream parlors, pizzerias, also collaborating with the British American Tobaccos, the famous partner of the Formula1 team.
A sensational apprenticeship, from more intimate realities to the most variegated to more and more “in” and prestigious places, where he was able to learn a lot of things, thanks to the experience of other colleagues and the variety of environments he worked.
After this brilliant start, however, Chef Bruno Santi loses his passion for his work as a chef and decides to test himself in a completely different sector: this is how he opens a fashion house, of which he becomes director: the Golden Goose, a luxury brand.
But the love for cooking and culinary creations comes back just a few years later, and starts again … but this time in the field of pastry. Working as a confectioner, Chef Bruno Santi is organizing many catering, and it is precisely the succession of these work commitments that, gradually, return it to restaurants.
Doing catering, the member of Chef Santi, who is part of the Jewish community of Venice, one day he pointed out an opportunity, or rather, a real challenge where many chefs had failed. This restaurant was just the Ghimel Garden of the New Ghetto of Venice, specialized in Kosher and Jewish cuisine: yes, because Kosher is difficult to make, difficult to “sell”, to make it appetizing, elegant and elaborate.
The word “challenge” was decisive and Chef Bruno Santi, who has always been a lover of difficult but exciting and exciting challenges and projects, has accepted it, even though aware of the fact that it would have been very difficult.
At the beginning of the experience at the Ghimel Garden (Kosher restaurant specializing in marriage, pastry, private events, Shabbat and so on), Bruno Santi was put to the test by many visiting rabbis, who wanted to observe his work: they scrutinized every move he made was especially difficult to make sure that not only the food, but also the Chef, was worthy of their religion and their trust.
Kosher food, in Hebrew “suitable act”, for Jews is a due act, is an integral part of religion itself and is taken very seriously. It can be said that, for Jews, the very idea of eating is less connected to something pleasing but more directed to a sense of duty, of respect for their God, YHWH. The work and the study was a lot, and the Chef Bruno Santi has learned, even more, how complex it is to become a Chef Kosher: in the kitchens, in fact, there is always a controller specialized in screening and inspecting the incoming products, which observe the processes of food production until the moment it is served.
But he, unlike his predecessors, did not fail and managed to gain confidence and to enrapture even the most difficult and demanding Jews: thanks to his wealth of experience, Chef Santi succeeded in creating an improved Kosher cuisine that respected in full the originality and the Jewish traditions but which is more refined and haute-cuisine. Using a term coined by him, “Kosher friendly”, his Kosher follows the dictates but it is not purely the kosher that all the Jews know, but a new experience based on something already known. Chef Santi wanted to rewrite the fame of Kosher, which has always been synonymous with ‘eating badly’, because they used poor materials and related the kitchen to having to eat, making it inviting. And that’s how he got the trust of the Jews who, for this religion, is a very important thing, almost an invisible pact, and getting it means not losing it anymore and having customers for life, which will always be faithful and grateful. Thanks to his personal study and what he has learned through colleagues and customers themselves, Chef Bruno Santi has now become an expert in Kosher cooking, perhaps a little less than a rabbi but certainly more than a practically average Jew.
A singular aspect, if you think that Chef Bruno Santi is a convinced atheist! But perhaps it is precisely this areligiosità that has always allowed him to respect and be in harmony, always curious to learn and show off the best of culinary creations, believers of all religions, and it is precisely what happened with the Jews and the difficult world of Jewish cuisine. Chef Bruno Santi has now become one of the most famous and recognized Kosher Chefs in Italy and, why not, also of the world, since Ghimel Garden of the New Ghetto of Venice attracts many Jews from Italy and abroad and curious customers to approach the Kosher and savor this type of cuisine, which he reinvented a bit and is far from the rumors that have always painted it as “banal” and a bit sad.
The uniqueness of Ghimel Garden, in addition to having the prestigious figure of Chef Bruno Santi, as we have seen, has considerable experience in as many fields, which gives further emphasis and completeness to his professionalism, is to eat Kosher, what already not so common in Italy, in a suggestive and relaxing location, with a beautiful outdoor garden (and you know how rare it is, in a city like Venice, to have a garden?) just in front of the canal. A particularity not a little, especially if compared to the classic Kosher restaurants, which are known to be usually a bit ‘”essential”. Chef Santi advises all the tourists of the beautiful Venice to go to the Ghimel Garden (which enjoys the exclusive certification of the Chief Rabbi of the Jewish Community of Venice, Rav Scialom Bahbout) to make the ‘Kosher Friendly’ experience, and taste Jewish tastings : Sardines in Saor, typical of Venetian and Jewish culture, Concha of aubergines and courgettes, hummus, falafel, artichoke in Judea, which always impresses and greets everyone, and many other tastings that will make you discover a cuisine that has a lot, a lot to offer .
Campo del Ghetto Nuovo
We are open every day from 9.30 am to 3.30 pm and from 6.30 pm to 10.00 pm.
Dinner on Friday and Shabbat Saturday lunch is open to everyone (it is necessary to book)