Bloomberg Businessweek

NOT ALONE IN THE KITCHEN

Rosio Sanchez is winning over Danish diners with $8 tacos and gooseberry salsa

Growing up as the daughter of Mexican immigrants on the South Side of Chicago, Rosio Sanchez didn’t set her career goals too high. She certainly didn’t plan on being a leader, much less a chef—even though she discovered a love of cooking at age 13. “I was a pretty quiet kid,” she says, thinking back on the days when she would spend afternoons baking cakes. “I think it was just because I was a fat girl and liked eating desserts.”

Now 33, Sanchez has worked in many of the world’s top kitchens and reigns over three of her own in Copenhagen, where she serves some of the most exciting modern Mexican food in Europe. Along the way, she spent five years with chef René Redzepi and rose to head pastry chef at Noma, the four-time No.

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