Director of Catering Sales & Operations

Hospitality runs in Gabi’s blood - she was born and raised in Germany and by the age of 11 was already working in the kitchen at her Aunt’s restaurants. After a number of years working in the family business Gabi began her formal professional career at the Hotel Dorint in Garmisch-Partenkirchen. Looking for a change of scenery, she set off to Namibia to work as a house supervisor and chef at a game resort (and even worked on a hunting farm that only had enough electricity for 2 hours a day!) She then went to work in the Canary Islands off the coast of Northwest Africa in hotel operations and as a tour guide for the Isla La Palma. A few years later Gabi jetted back to mainland Europe and landed in Spain where she owned a restaurant near the port of Empuriabrava in Catalonia. Finally, she headed stateside to Chicago where she had started working with the Spanish Embassy on a two-year contract with the plan to move to Argentina upon completion. But within her first year here, she fell in love with Chicago (and has yet to visit Argentina.) While in the Windy City Gabi worked with a wide variety of renowned restaurants and catering companies before heading to LM. When not working, Gabi can be found cooking for friends and family, traveling, scuba diving, or fueling her flamingo obsession. Her dream is to one day own a small B&B on a beach or island.

Executive Catering Chef

Chef Edgar Santoyo, a proud first-generation son of Mexican immigrants from the vibrant neighborhood of Pilsen, has always found home in the kitchen. Growing up immersed in the bold flavors of his heritage, he developed a deep passion for cooking—one that is both personal and inventive. After earning his degree from Le Cordon Bleu College of Culinary Arts, he dedicated himself to mastering his craft, building a career driven by hard work, curiosity, and a profound love for the simple joys of a home-cooked meal.

His culinary journey has taken him through some of the most esteemed kitchens, including the fine dining institution Spiaggia, where he refined his understanding of Italian cuisine and the beauty of simple, elegant flavors. At Frontera Grill, he explored the depth and vibrancy of regional Mexican cooking, deepening his connection to the flavors of his roots.

Beyond his expertise in the kitchen, Chef Santoyo is known for his infectious energy and passion for teaching. Whether mentoring young chefs or engaging with diners, his goal remains the same: to make cooking feel warm, welcoming, and full of heart. His laughter is a constant presence in the kitchen, bringing a sense of joy and camaraderie to every dish he creates.

Outside of work, Chef Santoyo is an avid traveler, having visited 30 states in search of new experiences, cultures, and, of course, flavors. He finds inspiration in live music, biking, and exploring museums. A devoted Chicago Bears fan, you’ll find him cheering enthusiastically for his team on game day.