Rosio Sanchez

Raised on the west side of Chicago by Mexican parents, Rosio Sanchez left at age 21 ‘to become a better cook among the best restaurants’. Cutting her teeth as a pastry chef at New York’s wd-50 modernist dining room, she was soon lured away to Copenhagen and a place at René Redzepi’s world-famous restaurant Noma. The experience she gained still informs her restaurant, Sanchez, and her two taquerias, with their policy of authenticity and supporting suppliers.