chefs

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The Chefs

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.


She then worked with Chef Francisco Torreblanca through a graduate program in Alicante. Torreblanca is a famous dessert chef who was named Best European Artisan Pastry Chef. She also spent 6 months as an apprentice at the San Michel Hotel in Mallorca, Spain. She then moved to Mexico City where she worked at the Club de Industriales, a private club whose members were the top executives of the Mexican business community.

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 then returned to Mexico City where she worked at the La Hacienda Morales Restaurant and was inspired by Alejandro Heredia, where she was in charge of creating new, unique desserts. Itandehui then traveled to Costa Rica where she worked as an assistant pastry chef at the Presidente Intercontinental Hotel. She fell in love with Cabo San Lucas on vacation and worked briefly at the Esperanza Resort, working along with David Socrates, head pastry chef.

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.