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. We speak with Rosio about chasing her passion across the globe, finding inspiration in cultural heritage, and the growing Mexican diaspora in Denmark.