Bloomberg Businessweek


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.

You're reading a preview, sign up to read more.

More from Bloomberg Businessweek

Bloomberg Businessweek4 min read
Putting Climate on the Balance Sheet
Behind the scenes at some of the world’s biggest banks, small teams of employees are busy trying to calculate what might prove to be one of the most important numbers any financial institution will ever disclose: how much the assets on their balance
Bloomberg Businessweek3 min readPolitics
The Trump Administration’s Internal Peace Plan
In firing John Bolton as national security adviser, the president handed Secretary of State Mike Pompeo a victory
Bloomberg Businessweek7 min readPolitics
A Trade War of Unintended Consequences
The growing animosity between the U.S. and China is resulting in a world that will benefit neither