Biography
Originally from Mexico, Sandra ORNELAS began her culinary training at the Institut Paul Bocuse (Lyon, FRANCE) obtaining in 2011, the Bachelor's Diploma «Culinary arts and restaurant management». During her training, sehe has the opportunity to work in renowned establishments, alongside great names in French gastronomy, including "La Résidence de la Pinède" (3 Michelin stars, member of "The Leading Small Hotels of the World", " Relais & Châteaux »and« Les Palaces de la Côte d'Azur), and Hotel Restaurant «L'Abbaye de Talloires» (4-star hotel. Member of «Châteaux & hôtels collection).
Afterwards, she decides to complete her training by directing her apprenticeship towards Pastry and Chocolate alongside Philippe Rigollot, World Champion of Pastry and Best Craftsman of France (MOF). Obtaining in 2012, the Diploma «Complementary Mention pastry chef, chocolatier, confectioner, ice cream maker» (CFA du Roanne) and Diploma «Certificate of Professional Aptitude chocolatier, confectioner» (Grenoble Academy).
Since 2013, Sandra has been a member of L’Ecole Valrhona's team of trainers, serving as Valrhona Spain pastry chef. In 2017 she was chosen as one of the 10 most creative pastry chefs by “Pastry Revolution” magazine. In 2018, she achieved third place in the international pastry contest "Pastry Queen" in Rimini, Italy.
