Eduardo Castillo CCM CEC CCA

Eduardo Castillo, a native of Caracas, Venezuela began culinary school as a hobby. While working for Texaco Venezuela in the finance and planning department, he worked in fine dining restaurants as a way to gain experience and make extra cash
Looking for avenues to escape the political instability in Venezuela, Eduardo moved to Nelsonville, OH in 2001 to pursue a culinary externship and a degree. He obtained a Degree in Applied Business Administration, with special mention in Culinary Arts.
While in school Eduardo did internships in hotels in Columbus OH, then, in 2002, He discovered the club business. Eduardo started working at The Lakes Golf And Country Club, where he worked under Chef James Decker, member of the 2004 USA Culinary Team. Eduardo ended up becoming the Club’s Sous Chef.
In 2006 Eduardo became the Executive Chef of The Summit Club, a fine dining private city club in Fort Wayne Indiana.
In 2008, luck would work in his favor and he landed the position of Executive Chef of The Elkridge Club, a full service golf and country club in Baltimore, MD. This position cemented his love for private clubs, working with a first class management team and developing a culinary program.
Eduardo moved in 2012 to Greenwich, Ct. to take the lead of the culinary program of the prestigious Round Hill Club. Eduardo developed the culinary program, and worked on redesigning the kitchen.
After answering a friend’s call and a comprehensive interview process, Eduardo became the Executive Chef of San Antonio Country club, a position he has held since the Summer of 2019.
Chef Eduardo likes the ambiance of private clubs, where he develops bonds with the membership. He really enjoys travel, eating out, sipping on wine and appreciates and values time with his friends and family.