About Us
About Mocha Hospitality Group
Mocha Hospitality Group is a uniquely innovative kosher hospitality group that currently operates four concepts across New York City and New Jersey. Founded in 2009 by Naftali Abenaim, their passion lies in the creation of gastronomy-forward experiences that break traditional kosher barriers. Our goal as a company is to serve great food, create beautiful spaces and provide excellent service to guests. Our goal as people is to foster connections and good conversation within the communities we’re building.
About Our Chef
Chef Santiago’s fondest memories of his childhood in Honduras are his dad’s home cooked meals. A civil engineer by trade, his father spent his free time in the kitchen and heading up all the family barbecues and events. This kick-started Chef’s love of cooking and creating experiences for people through food.
Santiago earned degrees in Culinary Arts and Restaurant Management from the School of Culinary Arts El Salvador. When he arrived in the US, he furthered his training in Cooking Techniques and Dessert Plating at Miami Johnson & Wales University.
Early in his career, he was fortunate to work with the government and local embassy, consulting on local and international food projects. That tenure broadened his desire to leave his native country and see what else was waiting.
As Executive Chef of Hyatt Hotels and Clarion Hotel Real in Honduras, he refined his abilities to lead and train a team. He took that experience to Miami where he excelled in Executive Chef roles at Diya (voted best Miami Vegan/Indian fusion restaurant), Mandrake, Villa Azur and Art Priori, where he showcased global flavors and innovative dining experiences.
An avid traveler, and lifelong student of food and culture, Chef Santiago Chiuz now brings his love of global flavors to his newest role at Nomé in NYC, a chic restaurant by Mocha Hospitality Group. Chiuz delivers a Nekkei style menu, a blend of Japanese and Peruvian cuisines balanced together with his Latin American heritage. “This is an exciting time in my career. Nomé is an opportunity for me to blend traditional fine dining experience with homegrown and worldly flavors while breaking the limitations we often see in kosher dining.”
From Bao Buns, Crispy Red Snapper, Bang Bang Chicken to a full head butterflied Branzino, each dish pays homage to a specific region and culture. Chef Chiuz’ 55 oz Jurassic Tomahawk steak and “Private Collection Select,” a Ribeye Cap, rounds out the kosher, grass fed and hormone free selection of steaks. Breads and pastries are made in house, rounding out a menu that is completely dairy free and kosher.
Chef Chiuz periodically returns to Honduras to teach and enrich the next generation of culinary talent at UniTec while also exploring the country’s newest gastronomic trends.
