Today we’d like to introduce you to Marco Sanchez
Hi Marco, so excited to have you with us today. What can you tell us about your story?
I’ve been working in the restaurant industry since 1986. I started my culinary journey in high school in my home town of Puerto Vallarta, Mexico in a school for Hotel and Restaurant administration where my passion for not just cooking but being inside the hustle and bustle restaurants was cultivated. My passion for cooking was passed down to me from my maternal grand mother Mama Tere. I would always help her with making dinner and learned to choose the freshest ingredients for all our family meals. Her knowledge of cooking gave me the passion for creating dishes using only what she had available to us in our kitchen. When I make a traditional dish, the aromas take me back to my grandma’s kitchen. Seeing how happy and satisfy the entire family was after dinner put a smile on mine and my grandmother’s face.
Eventually, I move to the United States in 1988 to Buena Park California, where I continue working in the restaurant industry. I started as a dishwasher and moved my way up until I became a chef working in different restaurants acquiring knowledge on a variety of cuisines and at the same same time creating my own style.
Since the first restaurant that I worked in back in Puerto Vallarta was an Italian restaurant, I’ve became very passionate
about Italian food. Throughout the course of my career, I started to create my own specialty pizza recipes without forgetting my passion of other cuisines; mainly Mexican food and my grandmother’s recipes. I’ve always wanted to create and bring guests something innovative and unique by utilizing fresh and one of a kind ingredients just as I was thought by my grandmother. I wanted something that will make them feel like home and to be able to see their smiles and satisfaction at the end of their meal brings my great joy, just like I remember seeing it on my family back home.
That’s how in January 2023 I created Chefmarco cuisine which is a unique concept of crafted pizzas cooked in a wood burning oven. Using ingredients that are fresh, unique and innovative such as crickets, shrimp, clams, pears, potatoes, unique cheeses and other non-traditional pizza ingredients. My flavors are bold and unique as my pizzas are infused with fresh herbs, spices, and are made with fresh dough. Backed by the help of my wife Ana and my children Victoria, Antonieta and Sebastian, this is a family run concept as we are proud to bring guests the fresh and unique flavors of my pizzas to families like my own.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
For the most part it has been a smooth road, however, I have encountered a few struggles along the way. I worked full time as a corporate chef so this requires a lot of my time. As a result, I had to give up some of my personal life, but working side by side with my wife and family, has helped me find a good balance to create the concept I’ve always envisioned. Having my family help me has allowed us to spend time together as a family and I am able to share my passion with them. We look forward to working together for every event that we have. Whether it be our pizza sales in our backyard or full scale weddings, their support is not just appreciated but vital to my vision.
Appreciate you sharing that. What else should we know about what you do?
I currently oversea the operations of 14 concession restaurants in the Los Angeles International Airport. I work side by side with the corporate chefs of the different concession restaurants to ensure the quality of the recipes as well work in conjuncture to create dishes that accommodate the many international and national travelers. I am most proud of being able to bring my creativity to help the partner corporations that we work with grow. What sets me apart from others is my personality, positive energy and willingness to find solutions no matter the circumstances.
Can you talk to us about how you think about risk?
I learned that in life we have to take risks and not be afraid to fail. Mistakes and failure are another opportunity life gives us to be better and continue to fight until your goal is achieved. Some days we might move long distances, some days only a few inches, some days, we stay on the same place and some times we might go backwards. At the end of the day, giving up is not option. As the stoic philosopher Marcus Aurelius said “You have power over your mind, not outside the event. Realize this and you will always find strength”.
Contact Info:
- Website: [email protected]
- Instagram: chefmarcocuisine
- Facebook: Marco Sanchez
