Carlos Sanchez

Chef Carlos has been with Parcel 104 for the past 8 years as Executive Pastry Chef. In the past couple months, he has truly stepped up in the kitchen and acted as Executive Chef during the recent transition.  Join use in wishing him luck in his new role as Executive Sous Chef.

The originator of the adage, “Life’s too short; start with dessert,” must have been inspired by one of Chef Carlos Sanchez’ creations.

As the award-winning pastry chef at Parcel 104, Chef Sanchez, takes pride in consistency, assuring that guests will always have a great dessert following an exquisite dining experience.

Born in Columbia, South America, Chef Sanchez completed high school at the age of 16 and received a scholarship to Switzerland, where he was an apprentice at Hotel Real in Liechtenstein. He spent 11 years in New York, and mentored by acclaimed Chef Hans Egg at the Saddle River Inn in New Jersey.

Chef Sanchez was invited to cook at the esteemed James Beard House in New York, and enjoyed five years at the Walt Disney Resort in Florida, where he helped open the nationally recognized Flying Fish Café. During his time at Disney, Chef Sanchez was honored in the category Best Dessert in Orlando by readers of the Orlando Sentinel three consecutive years.

At Parcel 104, Chef Sanchez uses all natural ingredients and offers popular tastings that consist of 5 petite desserts with a theme. His classic dessert is the most popular; including the nectar of whatever is in season at the time, tapioca pudding, crème brule, and French toast. He also is partial to flan; traditional to his Columbian roots.

Whether creating acclaimed desserts at Parcel 104, or spending time at his San Mateo residence with his French wife, Margo and their daughter, Paloma, Pastry Chef Carlos Sanchez is truly living la dolce vita: “the sweet life.”