Chef Claudia Sandoval – USA

San Diego, CA

Claudia Sandoval, Winner of MasterChef Season 6
Country of Residence:
United States
1. Your Restaurant/Business:

Claudia’s Cocina.
2. Describe Your Kitchen:

Modern Mexican Seafood (if we are being specific – Mazatlan Style Seafood).
3. Your Favorite Chef Works Item and Why:

The Montreal Cool Vent Chef Coat – comfortable, not stiff, cool vent back for the heat in the kitchen!
4. First Job:

Hostess at a restaurant in La Mesa called, “Mi Casa Su Casa”.
5. Your Favorite Cookbook:

Metamorphosis of Taste by Atelier Crenn. The femininity and elegance is irreplicable.
6. Your Awards:

Winner of MasterChef, Season 6. California State Women of The Year 2016.
7. Your Cooking Inspiration:

My Great-Grandmother Julia on the beaches of Mazatlan.
8. Your Specialty Dish:

Grilled SwordFish Pibil, Grilled Cactus Paddle, Avocado Mousse, Pickled Red Onion, Black Radish, Nasturtium.
9. Favorite Dish To Eat:

Just give me the Cheese!
Any Cheese!

10. Weirdest Thing You Ever Ate:

Chicatana Ants in Mexico City during the IV Worldwide Forum on
Mexican Gastronomy.
11. Favorite Ice Cream Flavor:

Butter Pecan.
12. Favorite Drink:

Nikka Coffee Grain Whisky.
13. Favorite Wine:

2013 Nebbiolo – Paoloni Wines.
14. Who Would You Most Like To Cook For:

Ellen DeGeneres, she is a philanthropist and incredible role model for youth.
15. Who Would You Least Like To Cook For:

Donald Trump – no comment needed! HAHA!
16. Favorite Things To Do When Not Cooking:

Travel, Photography, Binge Watch TV Shows (House of Cards, Jane The Virgin,
Hell’s Kitchen).
17. Your Latest Project:

Claudia’s Cocina – A Taste of Mexico (My Cookbook)– recently Amazon Best-Seller!
18. Favorite City and Why:

San Diego! It is home, has a little bit of every culture and food from each as well!
19. Your Greatest Indulgence:

FOOD (I spend way too much on meals and experiences) & concerts too!
20. Your All Time Best Culinary Tip:

Remember that every emotion you are feeling is transferred to your food. Be mindful.

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The views, opinions and answers expressed in this questionnaire are solely those of the chef and do not necessarily reflect the ideals, views or opinions of Chef Works, Inc.

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