Internationally experienced Head Chef, Chef de Partie, Pâtissier and Baker

During Sandro’s almost twenty-five-year professional career in the hospitality sector, he has worked across some of the world’s leading hotels and culinary establishments, as well as a range of mainstream restaurants and hotels with multiple outlets.

After training at one of London’s iconic hotels, he moved to Cannes, on the Côte d’Azur, to join a brigade at a prestigious Michelin starred house, subsequently heading a section catering for fine dining as well as major banquets, galas, events and festivals.

He took time out to live, work and gain regional culinary experience in French Overseas Departments before a period in Finland, as Head Chef, where he led and managed kitchens providing fast-moving, high-volume menus across multiple outlets.

Having returned to the Côte d’Azur and initially rejoining one of its best-known brigades as the Head Baker, he was invited to work as part of a development team in a fast growing gastronomic and pâtisserie retail operation, where high volume culinary quality, excellence and consistency is recognised locally as outstanding.