Peruvian-born Chef Darwin Santa Maria blends Latin flavors with modern technique, earning recognition for his refined, soulful cooking. As private chef to MLB star Manny Machado, he brings artistry, precision, and passion to every plate. Be sure to follow him on Instagram.
You’re known as Manny Machado’s private chef — how did that opportunity first come about, and what was your initial reaction when you got the call?
Landing the job as Manny Machado’s private chef was one of those unexpected career moments that changes everything. His agency reached out while I was running my restaurant in Sarasota, Florida, where he was in town for spring training with the Baltimore Orioles. When I got the call, it was a mix of excitement and pressure — the kind of opportunity you can’t say no to, but know will challenge every skill you’ve got. Unlike working in a restaurant with a set menu, cooking for a professional athlete means adapting constantly. Their dietary needs shift daily based on training intensity, game days, and recovery cycles. It requires meticulous planning, creativity, and flexibility — every meal has to fuel performance and still taste incredible.
What does a typical day in your kitchen look like during the baseball season versus the off-season?
Baseball season is a high-volume, performance-driven operation. Every meal is designed with purpose — to fuel, sustain, and recover. Early mornings start with a variety of high-protein, fiber-rich breakfasts to power Manny through training and conditioning sessions. Midday, lunch is served early in the afternoon — often rice bowls featuring marinated grass-fed steak or wild salmon, paired with roasted vegetables and sweet potatoes for steady energy. Pregame meals are lighter by design. The goal is to provide enough fuel without weighing him down, so I focus on easy-to-digest carbs and lean proteins that sustain him through nine innings. Postgame, recovery becomes the priority. I prepare a heartier, high-protein, high-carb spread — pasta, steak, seafood — to replenish energy and aid muscle repair after long games.
During the off-season, the focus shifts from peak performance to maintenance, muscle growth, and recovery. There’s more flexibility nutritionally, but structure still matters. Carbohydrate intake is adjusted based on activity levels — lighter on rest days with more non-starchy vegetables, and higher on intense training days. Protein remains a constant, ensuring steady support for muscle repair and development.
The off-season also gives us room to experiment — to explore new cuisines, ingredients, and recipes that not only expand Manny’s palate but also help us fine-tune what best supports his body. It’s a crucial time to build a stronger nutritional foundation for the season ahead.
Every athlete’s nutrition plan is different. How do you balance performance-focused meals with keeping food flavorful and satisfying for someone who eats your cooking every day?
To balance performance-driven meals with real flavor, I focus on combining lean proteins, healthy fats, and whole grains with vibrant Latin herbs, spices, and high-quality ingredients. I aim to make each dish both nourishing and satisfying by incorporating seasonal, locally sourced vegetables and fruits that add natural volume and promote fullness. It’s all about smart balance — pairing indulgent or less nutrient-dense foods with wholesome elements so that every meal feels both delicious and functional.
What’s one favorite dish or ingredient that Manny can’t get enough of — or that’s become a signature part of his routine?
Manny’s signature dishes often become part of his regular routine, each one serving a specific purpose — whether it’s for fuel, recovery, or comfort. His favorite meals draw inspiration from his roots, with Dominican comfort foods and Peruvian-style ceviches at the top of the list. And when it’s time for a well-earned indulgence, his go-to “cheat meal” is refreshingly relatable — a classic post-game tradition of enjoying pizza.
Working so closely with a high-profile client requires trust and discretion. How do you maintain professional boundaries and confidentiality while still creating a personal, family-style dining experience?
To maintain professional boundaries and confidentiality, it’s essential to set clear expectations from the start, communicate transparently, and approach every interaction with professionalism and objectivity. Those elements are key to building genuine trust and a respectful working relationship.
You’ve seen firsthand what it takes to fuel someone at the top of their game. What’s your biggest lesson or takeaway from cooking for professional athletes?
The biggest takeaway has been learning how to adapt my culinary skills to meet the highly specific nutritional needs of professional athletes. You quickly realize that food isn’t just about flavor — it’s a performance tool, one that has to be customized to each athlete and their sport’s unique demands. Everything revolves around fuel, recovery, and consistency. On top of that, you have to master logistics, time management, and flexibility to navigate unpredictable schedules — all while maintaining the same level of quality and care in every meal.
For chefs who dream of cooking for stars or pro athletes, what advice would you give about getting your foot in the door — and staying in once you’re there?
Cooking for a professional athlete requires a unique balance of high-level culinary skill, personalized service, and absolute discretion. It’s a specialized career path that demands a very different mindset from traditional restaurant work — one that revolves around the client’s individual needs, performance goals, and the high-demand yet low-profile lifestyle that comes with the job.
