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msanchezchef@msanchezchef.com
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Always trying new ingredients, new methods of preparation and different cooking cultures but never forgetting original flavors, always respecting the ingredient's personalities and characters.



Good produce & ingredients, love, passion & mind, will always produce a great dish!
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We Wine Group
Executive Chef / Owner
Colombia
Medellin
About

Like many in my profession, I started cooking at

home on days when no one was around the house to cook for my sister and

me. I would work to get the cooking done

and my sister, who is a few years older than me, would do the dishes because

she was really bad at operating a stove! Even though I liked being in the

kitchen, I never saw it future as a career option.

When I moved to Australia in 1998, I started working

in a restaurant as a waiter and then everything started to fall into place. While employed as a waiter for the first year

and a half, during that time I realized I wanted to learn from the cooks and

soon was consumed with wanting to know every single detail about how to prepare

things and each ingredient. The dilemma was

that I 1) had a job as a waiter, 2) was working on my degree in Civil

Engineering at University and 3) was in general, a pretty busy young

fellow. Despite all that, I decided to

take on a new adventure and went to Culinary School.

Right away, I was able to move some shifts to work in the kitchen of the

restaurant where I had been a waiter for the past year and a half. As the restaurant was Sardinian cuisine, I

learned to embrace a completely different way of cooking and the associated

culture. Some of my earliest memories

here were making desserts, salads, cold starters, and best of all, Suckling Pig. My time in the kitchen started with one day

of week, moved to a few days a week and then within six months I had arrived on

the doorstep of my new life and was cooking full time in the kitchen.

Over the next four years in Australia, I was lucky to meet some amazing people

in the industry: Michelin Starred chefs, celebrity chefs and top restauranteurs

from around the world.

After some time, I decided to try my fortunes in America. During my time in Florida, I managed a

restaurant while working full time as a chef at another. While on a trip home to Bogota for the

holidays, I realized my home country was undergoing a sort of culinary revolution. Without hesitation I returned home to

Colombia start the next chapter of my life.

I was ready to bring my worldly experience home and

worked as a chef for two years. At that

point, I knew I was ready to take on the challenge of restaurant

ownership. Drawing back to my early

days in the kitchen in Australia, I built a menu based on my roots in

Mediterranean cuisine and was proud to say my wine list was 75% European wines,

an almost unheard of concept in Colombia.

In response to my ever-growing business's catering requests, I moved

into full time catering, a career that afforded me the excitement of mobility

and even more creativity.

After seven years in Colombia, my search for a new

adventure has begun again. It's starting

in San Francisco, California, where diverse culture meets a wide variety of

fresh ingredients, allowing for imaginative takes on solid cooking

concepts. I look forward to the next

stage in this journey!