“A new concept of eating chilli”.
Jerry Sanchez.is the creative and technical soul of Al Chile.
He studied gastronomy at the University of Cuernavaca, while learning the trade in kitchens, travelling back and forth between Mexico and Italy.
He has worked in every facet of the catering industry: small restaurants, trattorias, industrial kitchens, large resorts, casinos, Slow Food coeliac laboratories, modern cuisine and much more.
His last position, before moving to Italy, was as Executive Chef for the Government of the Morelos region.
A great field experience that allowed him to move permanently to Italy in 2015, enabling him to attend the Master's in Food and Wine Culture at the Cà Foscari University of Venice.
And then in 2016 he moved to Turin, a city that captivated him from the very first day he visited it.
Here he begins his journey as a chef at the high-end Mexican restaurant "EL BESO", which allowed him to spread the authentic flavours of his home country.
A few years later, he brings his big project to life: Creating authentic experiences, capable of transforming every dish in a few seconds.
Jerry has managed to distill his cultural heritage into a modern and refined gastronomic vision.
A line of products that tells the story of his origins, the places he has encountered, the people he has met in twenty years of catering, and all the dishes he has cooked: the sauce as the common thread of his life.
There is spice, but above all there are many flavours.