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Malcom Sanz
..Sous Chef, Sheraton Premiere, Tyson’s Corner
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”
I got into cooking by accident when I was 16, starting with a part time job after school in Toronto. I started out as a buffet runner and within a couple of weeks I was running the grill.
There’s an adrenalin rush that comes along with a fast-paced environment like a restaurant and I really liked it—became addicted to it. I never turned back. I’ve been cooking for 16 plus years now.
I enjoy working at the Sheraton. There are always challenges, no shortage of challenges—managing, teaching through creativity, and inspiring my staff. I consider myself an artist as well as a teacher.”
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“I think that artistic freedom is one of the things that’s great about my job. I work with my hands, I make beautiful things, I please people. I don’t know how much better it can get.
My advice to someone who wants to be a cook is that it has to be in your heart. You have to be ready for a bumpy road. Money can’t drive you in this profession—it has to be passion. It’s an unstable profession, emotionally and physically. You must be willing to endure long hours.”
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"Cook Renato Lizama & Chef Malcom Sanz display new creations"
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“In my spare time, I stay home with my dogs.
I have three Rottweillers—Apollo, Cleo and Crisis.
Crisis was named because she’s always been
a crisis, always getting into things and
accident-prone.”
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