www.negociosnow.com
38 February 2018
Age: 34
Title: Executive Chef
Name of organization: Bar Takito
Bio: Born in Toluca, Mexico,
Yanitzin Sanchez loves the aro-
mas and variety of flavors from
her homeland. She has gained
vast experience in haute cuisine
in prestigious venues, such as
the Ritz Carlton in Paris and
The Mayan Palace in Cancun
and Acapulco. Sanchez com-
pleted her training as a chef
at France's Ecole de Bou-
langerie et de Pâtisserie de
Paris. She began her pro-
fessional training at El Ins-
tituto Culinario de México.
Her talent and passion
for the spirit of food have
been honored by count-
less awards and recognitions,
including a prestigious Miche-
lin Award in 2011 and 2012 and
Time Out Chicago's Top 10 Best
Restaurants in 2010.
Right now, Sanchez is writing
her first book, SABOR. Much
more than a collection of recipes,
the book presents the process of
creation and the redefinition of a
woman. It highlights her devo-
tion to love, customs and roots
through the kitchen.
Sanchez is also the creator of
the Secret Society of Foodies in
Chicago, which offers the exqui-
site experience of "Dining with
the Chef." Sanchez offers up the
intimate privacy of her Chicago
home where guests feast on a
five-course meal with wine pai-
rings.
Yanitzin Sanchez
Sharing
the flavors
of her homeland
"W
hen we learn to live in
gratitude, it is a sign
that the soul is ready to begin
receiving, and that is when
everything comes in its time,
neither before nor after. I keep
learning that."
Yanitzin Sanchez
