Rosio Sanchéz was born in Chicago to Mexican and American parents, and began cooking and baking at an early age. After high school, she trained at the Cordon Bleu, then started working as a pastry chef in Alex Stupak’s Wd~50 in New York. She next left the US for Spain, where she spent time cooking at different high-end restaurants in Europe. Her passion, talent and creativity resulted in her becom... show more