René Sánchez had his first contact with gastronomy in El Salvador, at home, in his parents' kitchen, experiencing his first flavors at a very early age. His passion for cooking and experimentation in different food preparation techniques led him to graduate from the prestigious Le Cordon Bleu Institute, in Lima, Peru, a country recognized as one of the greatest references in Latin American cuisine.
After working in different restaurants in San Salvador and Lima, he decided to migrate to Santiago de Chile, where he began his career at Borago, restaurant No. 25 among the 50 best in the world, becoming Sous Chef of the restaurant and developing his interest by sustainability, endemic cuisine and non- traditional food preparations. He trained and experimented with baking based on sourdoughs and ferments, undertaking this field in Chile and El Salvador.
Passionate about extreme sports, downhill and water sports, a lover of gardening and marine life, he decided to migrate again to the Cayman Islands where he has combined his love for the sea and cooking. He is currently Head Chef of Le Soleil d’Or, in Cayman Brac.
“Every time I’m in the kitchen… all those aromas and textures clashing together, reminds me our purpose as chefs, to give our self”.