Michael Santoro brings over two decades of hospitality leadership to City Street Commercial, where he advises developers, investors, and asset managers on maximizing value through food and beverage strategy, tenant mix, and ground-floor activation.
A Cleveland native and graduate of Johnson & Wales University, Michael began his culinary career in world-renowned kitchens including The Fat Duck in the UK and Mugaritz in Spain. He went on to launch and lead acclaimed restaurants such as Gilt at the New York Palace Hotel and Blue Duck Tavern in Washington, D.C., and later served as Executive Chef of The Beverly Hills Hotel, overseeing $45M in annual food and beverage operations.
Michael has played key roles in major hospitality developments, including the $125M relaunch of The Watergate Hotel and concept leadership at American Gonzo (American Beauty, The Win~Dow) and Mosaic (The Shay, W Hollywood). His experience spans fine dining, high-volume operations, hotel F&B, and brand development.
Now licensed in California real estate, Michael leads hospitality-focused advisory services at City Street Commercial. Through his consultancy, Imagine Lab, he integrates operational insight, entitlement overlays, and market data to help clients curate hospitality concepts that align with neighborhood demand, zoning, and long-term performance goals.
His work supports both ground-up and repositioning projects, helping owners and developers unlock untapped value through well-executed hospitality strategy.
Michael lives in Los Angeles and advises on projects throughout Southern California.