Sandra Roca: is synonymous with taste, experience and good service

The chef and entrepreneur from Santa Cruz presents a new gastronomic bet: Sandra Roca Gourmet Experiencea modern space where you can taste a menu that has been created under the highest standards of flavor and quality, according to the gastronomic trends of the most exclusive restaurants.

María Sandra Roca de Solares trained in Gastronomy and Haute Cuisine, is the corporate general manager of Sandra Roca Experiencia Gourmet. She is married to Nicolás Warren Solares Suárez, she has two children, Sebastián Nicholas and Nohelia Alejandra Solares Roca. Currently, she offers an original, fun, dynamic and quality concept, according to the needs of her clients.

Obsessed with two aspects that distinguish its food: innovation and quality. We spoke with her to learn about her extensive culinary proposal.

Since when have you been the creator of gastronomic companies?

This adventure through the gastronomic world was born in 1999. With my husband, Nicolas Solares, we started the Churrasquería Los Leños project, which, after several years of great success, became Catering Sandra Roca by Los Leños, an undertaking that, among Its varied menu presents gourmet cheese boards with prestige, quality and good service.

All this experience has created a new restaurant concept, strategically located in the Urubó area, called Sandra Roca Gourmet Experience. In this space, customers will live a new experience of flavors. We are sure that, as with our different ventures, this will be widely accepted by the entire population that already knows the quality and service we offer.

What are your main undertakings or business units?

We recently launched a restaurant in Urubó, Sandra Roca Experiencia Gourmet, which offers something new on weekends.

We have the exclusive business catering and corporate events service Sandra Roca by los Leños, and two more cafeterias, one at the Martin Dockwailer Hospital and another at the Universidad De Aquino Bolivia.

Sandra Roca in her restaurant

Where do you get your ideas, author recipes, supplies?

The creative process is accompanied by constant training at universities in the United States and with gastronomists in Brazil, resulting in a unique service and a wide variety of dishes that are the delight of all our select clientele. As a company we look for the best products and suppliers from Bolivia, Argentina, Brazil and the United States.

Where did you learn this trade?

I inherited it from my parents, who, with their extensive gastronomic knowledge, transmitted to me a love for cooking from a very young age. After several years with constant training I achieved my training.

What is your favorite delicacy?

Pork tenderloin with guava sauce, the star dish of the restaurant.

Do you prefer sweet or savory?

The fusion of both fascinates me, I use it in my kitchen.

What makes your business different from other similar ones?

The idea is to have perfect fusions to enjoy a new experience of flavors.

Where lies the advantage of a good catering service?

In choosing the best gastronomy professionals who are passionate about creating a perfect event and manage to capture what the client dreams of.