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, Carlos Sanchez takes pride in consistency, assuring that guests will always have a great dessert following an exquisite dining experience.

Born in Colombia, Chef Sanchez completed high school at the age of 16 and received a scholarship to Switzerland, where he was an apprentice at the Hotel Real in Liechtenstein. He then went on to spend ll years in New York, mentored by acclaimed Chef Hans Egg at the Saddle River Inn in New Jersey. He eventually found his way to the Walt Disney World Resort in Florida, where he helped open the nationally recognized Flying Fish Café. During his five years in Florida Chef Sanchez was honored by the readers of the Orlando Sentinel for the Best Dessert in Orlando and was invited to cook at the esteemed James Beard House in New York.

ln 2001 Chef Sanchez left Florida to open Parcel 104 in the heart of a booming Silicon Valley. Thankfully his acclaim followed. Since opening Parcel l04 he has been named the best pastry chef in the South Bay Area, San Francisco by the San Jose Mercury News.

Staying in California surrounded by organic and farm fresh ingredients have inspired Chef Sanchez to go beyond traditional desserts. He incorporates local vegetables to create healthier desserts that surprise his guests. His creations have won a word of mouth, especially guests that are health conscious.

Chef Sanchez never misses an opportunity to grow and learn. In his free time he can be found in the kitchen with celebrity chefs like Francois Payard in New York or traveling to the old world San Sebastaln, Spain at the Arzak restaurant to bring new techniques and flavors to the table. Whether it's a creative interpretation ot a classic like Tapioca Pudding, a sweet rendition of a breakfast favorite, or his signature Colombian Flan, Chef Sanchez' desserts are seasonal, featuring the best ingredients available and always express his passion for the gastronomic world.