An accomplished chef with an extensive background in the culinary arts, Chef Sandra Suria is the Executive Chef and Director of Worldwide Flavors, LLC, which she founded in 2004. Chef Sandra's experience and training includes seven years under the watchful direction of celebrity chefs Wolfgang Puck and Francois Kwaku-Dongo where she aspired to Executive Sous Chef within the world-renown Spago Corporation. As a member of the Spago team Chef Sandra cooked for many high profile clients including Roger Ebert, Oprah Winfrey, Michael Jordan, Warren Beatty and the Rolling Stones. Chef Sandra opened the Goldman Sachs Corporate Dining Room and earned the title of Executive Chef at the Museum of Contemporary Art in Chicago.

Chef Sandra received formal training in French cooking from Jean-Andre Charial, winner of 2 Michelin stars and Head Chef the of the famed L’Oustau de Baumaniere in Les Baux-de-Provence, France. Chef Sandra also studied with Master Chef Roger Verge at Moulin de Mougins in the south of France.

From 1996 to 2006 Chef Sandra served as the Culinary Director and Executive Chef of the American Pavilion at the Cannes Film Festival where she organized teams of culinary students and professionals, providing food service for up to a thousand people a day. As an event organizer she cooked at private dinners, receptions and events for high profile film industry executives, celebrities and other clientele. Chef Sandra is an active member of the Women Chefs and Restaurateurs organization and is a member of the exclusive invitation-only Les Dames d'Escoffier in Chicago.

"My mission is to provide the very best in food quality, preparation and personal service to each and every client and to bring the feeling of care and family into every occasion." - Chef Sandra Suria