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 to gain experience and make extra cash.
Looking for avenues to escape the political instability in Venezuela, Castillo moved to Nelsonville, Ohio, 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, Castillo did internships in hotels in Columbus, Ohio, then, in 2002, he discovered the club business. Castillo started working at The Lakes Golf and Country Club, where he worked under Chef James Decker, member of the 2004 USA Culinary Team. Castillo ended up becoming the Club’s Sous Chef.
In 2006, Castillo became the Executive Chef of The Summit Club, a fine dining private city club in Fort Wayne, Ind.
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.
Castillo moved in 2012 to Greenwich, Conn., to take the lead of the culinary program of the prestigious Round Hill Club. Castillo developed the culinary program and worked on redesigning the kitchen.
After answering a friend’s call and a comprehensive interview process, Castillo became the Executive Chef of San Antonio Country Club, a position he has held since the summer of 2019.
Castillo likes the ambiance of private clubs, where he develops bonds with the membership. He enjoys travel, eating out, sipping on wine, and he appreciates and values time with his friends and family.