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Estefania Pelaez, Head Pastry Chef
Estefania became interested in cooking, particularly desserts, as a child, and focused on cooking in high school. She was born in Mexico City and grew up in Cuernavaca, Mexico. She attended college in Spain at Islantilla, a university of the Spanish government.
Estefania moved to Cabo San Lucas after having accepted a position in the pastry kitchen at the Esperanza Resort, considered one of the top resorts in Cabo San Lucas. Estefania worked along with David Socrates, head pastry chef, where she spent close to 2 years. When Seņor Sweets was founded Estefania joined as Head Pastry Chef and has subsequently been made a partner in the restaurant.
Itandehui Juarez Olvera, Head Gelato Chef
Itandehui Juarez Olvera was born in Mexico City. She has been fascinated by cooking since childhood. Itandehui’s mother operated a “chocolateria” when Itandehui was a child. At age 14 she ran a pastry business out of her home kitchen, supplying neighbors with home made pastries.
She originally studied cooking at Ambrosia, a cooking college in Mexico City. While attending college she studied on weekends with famous chef Francisco Rivera. Following graduation she interned in Cannes, France at the famous Majestic Hotel as an assistant pastry chef, studying under famous French chef Sylvan Maty.
Itandehui was then notified that she had been accepted at the famous Espaisucre School in Barcelona, Spain, a special college for experienced pastry chefs, specializing in flavors.
She then returned to Cabo San Lucas and worked at Aqua Restaurant, working along with Steve Lindsey, head pastry chef, at The One and Only Palmilla, considered one of the top resorts in Cabo San Lucas. When Seņor Sweets was founded Itandehui joined as Head Gelato Chef and has subsequently been made a partner in the restaurant.