Sandra honed her skills at some of France’s most prestigious establishments
Sandra Ornelas launched her culinary journey at the esteemed Institut Paul Bocuse in Lyon, France, graduating with honors in 2011 with a bachelor’s degree in Culinary Arts and Restaurant Management.
During her training, Sandra honed her skills at some of France’s most prestigious establishments, including La Résidence de la Pinède (a three-Michelin-star restaurant and a member of “Leading Small Hotels of the World” and “Relais & Châteaux”) and the iconic L’Abbaye de Talloires, a luxury hotel-restaurant in the “Châteaux & Hôtels” collection.
In 2012, she earned her “Complementary Mention in Pastry, Ice Cream, Chocolate, and Confectionery”
Driven by a passion for pastry and chocolate, Sandra pursued specialized training under Philippe Rigollot, Pastry World Champion and Meilleur Ouvrier de France (MOF).
In 2012, she earned her “Complementary Mention in Pastry, Ice Cream, Chocolate, and Confectionery” at the CFA in Roanne, along with a Professional Aptitude Certificate in Chocolate from the Academy of Grenoble.
Recognized for her creativity, she was named one of the "10 Most Creative Pastry Chefs" by Pastry Revolution magazine in 2017
Sandra’s expertise led her to l’École Valrhona in 2013, where she served as Valrhona Spain’s pastry chef and instructor.
Recognized for her creativity, she was named one of the “10 Most Creative Pastry Chefs” by Pastry Revolution magazine in 2017.
The following year, she placed third in the prestigious Pastry Queen international competition in Rimini, Italy.
Solidifying her status as an innovator in the culinary world
In 2021, Sandra furthered her expertise with a master’s degree in Food Science and Innovation from the University of Barcelona, solidifying her status as an innovator in the culinary world.
