François Sanchez
Chef Sanchez studied at the culinary school of the Hotel Institutes – Moulin à Vent in Perpignan, France. He has a lifetime of culinary experience in France, Japan and the U.S., including Hotel Sofitel and Hotel Nikko. François operated his own contemporary American cuisine restaurant for 16 years prior to joining the Q Center culinary team.
Defining culinary experience: “I lived next door to a hotel with a gourmet restaurant in the south of France as a teenager and worked there during the weekends. That experience is what prompted me to choose a culinary career. I loved the intriguing aromas and the great level of energy in the kitchen. It had a profound impact on me from very early on.”
Culinary philosophy: “If you can nurture passion, focus on your perseverance and keep an open mind to new culinary horizons — you will succeed.”
Favorite style of food: “I love to prepare classical regional cuisine of France or Spain, which has natural, clean flavors and includes minimalist cooking steps to preserve the true integrity of the ingredients.”
Top chef: “I admire Mr. Paul Bocuse. Although in his 80′s, he is still very much involved in the culinary scene.”
Proudest career moment: “When I was inducted into the Entrepreneurial Hall of Fame in 1996 at the University of Illinois in Chicago.”