Dinner: Mon-Sat 5:30-9 Sun 5-9 
Franco Dunn, Chef Emeritus
Chef Dunn was one of the founding Chef's at Santi in 2000. Although Dunn grew up in a family that was passionate about food and wine, it wasn't until he was 33 years old that he realized that the career he had long searched for was right there behind the stoves. He joined up with his old friend, Bruce Aidells, a well-known Bay-Area cooking instructor, and began to learn the trade. In 1982 Dunn enrolled in the California Culinary Academy, where he received the Beringer Scholarship for pairing food and wine. After that Franco went to Italy where he cooked for many years in total of fourteen different restaurants. These restaurants ranged from Piemonte in the North to Puglia and Calabria in the South. He worked at Michelin three star, Antica Osteria Del Ponte as well trattorias with Seventy-four year old grandmothers cooking. When he came back to the US he became the Winery Chef for Jordan for 5 ½ years. With old world Italian cooking being his destiny Santi was a dream realized. His passion is salumi, the Italian equivalent of French charcutrie. He has won numerous awards for his salumi and sausages. He is dedicated to keeping old recipes and the traditional Italian way of cooking alive. To that end he is constantly researching and searching for century old Italian recipes to help keep the artisan crafts in use.
