Aaron Sanchez Biography
Aaron Sanchez is an American award-winning celebrity chef, restaurateur, television personality, cookbook author and philanthropist.
He is the executive chef and part-owner of the Mexican restaurant Johnny Sánchez with a location in New Orleans. He was a co starring on Food Network’s hit series Chopped and Chopped Jr. and hosted of Cooking Channel’s Emmy-nominated Taco Trip. Having appeared on Iron Chef America, he is one of the few chefs whose battles have ended in a draw. He has tied with Masaharu Morimoto in Battle Black Bass in Season 2.
He has contested on The Next Iron Chef. He is also the author of two cookbooks. Sánchez launched the Aarón Sánchez Scholarship Fund as an active philanthropist. It has an initiative of empowering aspiring chefs from the Latin community to follow their dreams and attend culinary school. He is one of the judges/co-hosts of Fox’s hit culinary competition series Masterchef US as of 2017. Since Season 8, he co-hosts alongside Gordon Ramsay, Joe Bastianich from 2018 to present and Christina Tosi in 2017.
Aarón and his twin brother Rodrigo were born in 1976. His brother is an attorney in New York City. They were born in El Paso, Texas. Their mother Zarela Martinez, a restauranteur and the author of several cookbooks and Adolfo Sanchez. At an early age, he began cooking by helping his mother prepare traditional Mexican foods for her catering business. The family moved to New York in 1984 and his mother launched the acclaimed Café Marimba, and Sánchez began to cook in a professional kitchen.
Sánchez’s mother sent him to New Orleans at the age of 16 to spend the summer working with chef Paul Prudhomme. Sánchez graduated from The Dwight School in 1994 and began to work full-time for Prudhomme in New Orleans. From 2009 until 2012 Aarón was married to singer Ife Mora. He also has a son named Yuma. He revealed that his mentor was Jonathan Waxman on episode 21 of MasterChef season 9.Aaron Sanchez Photo
Aaron Sanchez Age
Born on February 12, 1976, Sanchez is 43 years as of 2019.
Aaron Sanchez Net Worth
The award winning celebrity American chef Sanchez has a net worth of $4 million.
Aaron Sanchez Height
Sanchez stands at a height of 1.93 m.
Aaron Sanchez Restaurants
In 2010, Sánchez sold his interest in the Paladar restaurant. Sanchez became chef of Mexican New York eatery Centrico, which closed in 2012. He opened the taqueria Johnny Sanchez in Baltimore with fellow chef John Besh in August 2014.
Aaron Sanchez Recipes
- 1 cup long-grain white rice, rinsed
- 1 cinnamon stick, preferably Mexican, broken into pieces, plus more for garnish
- 1/2 cup sugar, or to taste
- 1 tablespoon ground cinnamon, preferably Mexican, for garnish
- Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
- Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
- Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.
Aaron Sanchez’s Mexican Brownies
- 2 sticks unsalted butter, plus more for greasing
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup good-quality unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon ground Mexican cinnamon (canela)
- 1/4 teaspoon pequen chili powder or cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
- Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
- Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
Beef Tacos: Tacos de Carne Asada
- 1 flank steak, trimmed of excess fat
- 1 cup pickled jalapenos, including the carrots and onions that come in the jar
- Salt and pepper
- 8 corn tortilla
- 1/4 cup white onion, coarsely chopped
- 1/4 cup cilantro leaves
- 2 tablespoons salsa de arbol
- 1 tablespoon canola oil, plus more, as needed
- Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.
- Preheat the grill or broiler.
- Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.
- Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.
Aaron Sanchez Chef Career
After working under Prudhomme, in 1996 Aarón returned north to study culinary arts at Johnson & Wales University in Providence, Rhode Island. In the same year he returned to New York and worked in the kitchen at Patria under nuevo-Latino chef, Douglas Rodriguez. Sánchez met Alex Garcia his future business partner while working there. Garcia left Patria to open Erizo Latino in 1996, taking Sanchez to help open the restaurant. Reviews were positive, referred to the restaurant as casual and earthy.
He added that the fare is enticingly wholesome and the kitchen’s best dishes make a fine introduction to the cooking of Central and South America. At L-Ray, Sanchez then became executive chef. It then specialized in foods from the Caribbean and Gulf of Mexico. This was followed by another executive chef position at Isla, a restaurant inspired by pre-Revolutionary Cuba. Sanchez worked under Chef Reed Hearon at Rose Pistola after moving to San Francisco.
Eamon Furlong hired Sánchez in 2000, to open Paladar, a pan-Latin restaurant on the Lower East Side. After openning in February 2001 it won Time Out New York’s award for Best New Lower East Side Restaurant that year. In their 2002 Eating and Drinking Guide, they named it the Best Latin American Restaurant. Paladar had been reviewed as being “colorful, lively circus of a restaurant that’s equal parts serious cooking and serious partying,” and was named a Critic’s Pick by New York magazine. Sánchez sold his interest in the Paladar restaurant in 2010.
Sanchez went on to become chef of Mexican New York eatery Centrico, which closed in 2012. Together with fellow chef John Besh in August 2014, they opened the taqueria Johnny Sanchez in Baltimore. The Baltimore location closed in September 2017. In October 2014 in New Orleans, the pair opened a second Johnny Sanchez location. He joined Masterchef US Season 8 in 2017 as a judge alongside Gordon Ramsay and Christina Tosi. He replaced Graham Elliot, to taste and help judge contestants’ cooking and baking with Ramsay and Tosi.
It was in order to crown the next Masterchef. He is an expert in many cooking techniques and global cuisines. However his specialty of cooking traditional Mexican cuisine is often used throughout the season. He guest-starred on the first episode of Gordon Ramsay’s 24 Hours to Hell and Back season 2 as an extra expeditor in 2019. It was revealed that he lives two blocks away from The Trolley Café in New Orleans.
Aaron Sanchez Cookbook
Sanchez is a third-generation cookbook author, Aarón has written two books. His first, “La Comida del Barrio” was published in May 2003. His second, “Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours” was released in October 2011.
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Double tap if this strawberry margarita is giving you all the right feels on this Friday. Come and get it at @johnnysanchezrestaurant. #nola #MexiCAN #margarita