Rosio Sanchez

Rosio Sanchéz was born in Chicago to Mexican and American parents, and began cooking and baking at an early age. After high school, she trained at the Cordon Bleu, then started working as a pastry chef in Alex Stupak’s Wd~50 in New York. She next left the US for Spain, where she spent time cooking at different high-end restaurants in Europe. Her passion, talent and creativity resulted in her becoming, at a very young age, the head-pastry chef at Noma in Copenhagen. Five years on, she decided to turn her attention to bringing Mexican cooking to Denmark, and she opened Mexican restaurant Hija de Sanchez in 2017, to great critical acclaim. She has been featured by The New York Times, The Economist, Bloomberg & The Wall Street Journal as well as several Netflix documentaries.

Rosio Sanchéz was born in Chicago to Mexican and American parents, and began cooking and baking at an early age. After high school, she trained at the Cordon Bleu, then started working as a pastry chef in Alex Stupak’s Wd~50 in New York. She next left the US for Spain, where she spent time cooking at different high-end restaurants in Europe. Her passion, talent and creativity resulted in her becoming, at a very young age, the head-pastry chef at Noma in Copenhagen. Five years on, she decided to turn her attention to bringing Mexican cooking to Denmark, and she opened Mexican restaurant Hija de Sanchez in 2017, to great critical acclaim. She has been featured by The New York Times, The Economist, Bloomberg & The Wall Street Journal as well as several Netflix documentaries.