FOODIES WEST.COM         
RESTAURANT CHEF SAMANTHA SANZ
TALAVERA | FOUR SEASONS TROON NORTH SCOTTSDALE, ARIZONA
If you want something, go and get it. I'm a big believer in that.
October 2016 Issue | Vol. 4, No. 18                     Believing in yourself is all you have.
If you don't, who will?

 
 
 
 

Michelin Two-Star
Chef de Cuisine
RITZ-CARLTON HALF MOON BAY
JASON PRINGLE

Creative Chef
  MUSICIAN/ARTIST/AUTHOR
THE NETHERLANDS

JASPER UDINK TEN CATE

     
THE SPIRIT OF ICELAND
REYKA VODKA


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:



Chef Samantha Sanz shares an I-was-so-exhausted-I . . . story. Read about it on our
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Autumn Cheese Pairings:
2nd in a triptych

     
NAVIO
AT RITZ-CARLTON
HALF MOON BAY, CA


     
Pacific Resources Int'l
New Zealand Sea Salts
Manuka Honey

     
Edward & Son
Organic coconut products


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Samantha Sanz | Restaurant Chef | Talavera at Four Seasons Troon North | Scottsdale, Arizona Samantha Sanz always wanted to be a chef. She didn’t think of it as a career, she just knew she loved cooking. She grew up in her family’s restaurant, El Trocadero, in Nogales, Sonora, Mexico. Open now for 58 years, Sanz described it as “one of the most known restaurants in Nogales.” “I grew up with all of my cousins in the restaurant,” Sanz said, “playing there every afternoon. I remember my grandmother in the kitchen every single day. That’s where I came from. Grandpa, I never got to meet him, but from the stories my mom tells me about him, You guys would have been soul mates. You came after he left. It’s the same thing. I see him in you everyday. It’s so inspiring.” Grandpa Raul Bojorquez cheffed. His wife, Olga, managed the business. “She was the one that kept everything tight,” Sanz said. “But my grandfather was the artist. He was the crazy one. He would travel.” Because Olga would send Raul to Europe when he’d start to drive her nuts. “Like,” Sanz elaborated, “Go explore, go have fun. I can’t stand you right now, right? So that’s how they remained so happy together.” And Raul would come back with new ideas for the kitchen. As much as grandpa Raul shows up in Sanz’s personality, Sanz also sees that she has the “sassiness” and “whole woman power” attitude of her mom and grandmother. “I don’t get intimidated by men anymore,” Sanz explained. “I used to, when I first started.” That was back in 2008, in Beau MacMillan’s kitchen at the Sanctuary Camelback Mountain Resort. Sanz had just started Le Cordon Bleu College of Culinary Arts Scottsdale, and MacMillan, a national celebrity chef, made a request for students to help prep at the resort’s fine dining restaurant, elements, for a Super Bowl weekend. “It was the first time I was in a professional kitchen besides school,” Sanz said. “So I get there, and there’s chaos all over the place. I had no idea what I was doing. I was like, Oh my God, what did I get myself into?”