The story of Santiago Lastra’s unstoppable rise to the heights of hospitality began with a packet of Ritz crackers. After flirting with various ideas of becoming a mathematician, a painter, footballer or basketball player, it was when a fifteen-year-old Lastra happened across the disc-shaped crackers and its recipe for a crab dip that the budding chef had an aha moment and decided there and then, his fate would be written in the Michelin stars.