Don Sanchez Restaurant is one of the top restaurants in San Jose Del Cabo Mexico. They serve up some of the best seafood in the area. You can find it on Boulevard Mijares in downtown San Jose del Cabo. The menu is extensive and includes a mix of meat, seafood, and vegetarian options. The dishes range from $15 – $180 USD each. The atmosphere is casual and the service is good. The best thing to do while visiting Don Sanchez is to go on Thursday nights for their live music featuring a Mexican folklore band. The music is beautiful and adds to the experience of dining there.
The restaurant is also known for their great brunch and lunches. They serve dinner from 5:00 PM-10:00pm. The food is very flavorful and the portions are just right so you can easily share. You can also find a great selection of drinks here including margaritas and other mixed drinks. I personally dined at this amazing establishment and as a vegan I usually find it hard to find something on the menu to meet my strict diet requirements. With such short notice, Chef Edgar Román whipped up some of the most delicious vegan dishes I have ever tasted in my life! Plus with serene live entertianment the experience was simply wonderful. Let’s learn more about this magician in the kitchen.
Beverly Hills Magazine: When did you discover your passion for culinary arts?
Edgar Román: Since I was a child, I wanted to be three things. Archaeologist to be able to travel and investigate the past. Opera singer, since I was little I liked to sing and I had a formal artistic education at the school I attended and they discovered that my range was baritone. And of course the third was cooking and becoming a chef. Over the years I discovered that chefs also travel a lot and investigate the gastronomic history of all cultures, and I changed singing to radio locution, becoming my hobby to this day.
Beverly Hills Magazine: Who or what are your personal culinary inspirations?
Edgar Román: Through the years I have had different sources of inspiration. In my beginnings it was what I learned from my two mentors, a Swiss Chef and a French Chef, Antoine Wolenmilch and Bernard Brunele, respectively. Over the years I discovered my inspiration in the ingredients. I frequented a virgin beach in Oaxaca a lot, where I went in the summer to help a foundation for abandoned children and I taught the cooks techniques and processes that would help them cook easier and with better hygiene, but resources were very limited, so we looked for fresh ingredients from the sea and the jungle with which I made a very purist cuisine that today is what keeps me creating all the time. Currently my inspiration is based on my culinary concept of contemporary Mexican cuisine where I base myself on the ingredients from Mexico, mainly from Baja, as well as on the tradition of our kitchen in México.
Beverly Hills Magazine: What do you love most about being a chef?
Edgar Román: What I love most about being a Chef is definitely being able to create dishes that manage to create a great dining experience for those who eat them. For me cooking is not just about taste or presentation. For me each dish must generate some feeling or special sensory experience in those who eat it. This is why many of the dishes have interactive accessories such as Smoke or natural plant essences.
Beverly Hills Magazine: What are the challenges involved in what you do?
Edgar Román: I think the most important challenge for me today is to stay inspired by creating experiences that motivate customers to come back to me again and again.
Beverly Hills Magazine: Do you have an all time favorite recipe? What is it and why?
Edgar Román: I think that the recipes that I like to prepare and share whenever I can, are the old-style slow roasts in a wood-fired oven. It can be Beef, Pork or Chicken or any ingredient that allows me to slow cook it like we do in mexico in Hidalgo style barbecue. Definitely, the patience and care that this purist preparation requires is always rewarded with the delight of the palates of those who eat it.
Beverly Hills Magazine: What is the ‘signature’ in your amazing dishes?
Edgar Román: The hallmark in my kitchen is found in the use of natural products and scents and the use of a wood fire oven for many of the finishes in my dishes.
Beverly Hills Magazine: What is it like being a Restaurant Owner & Chef?
Edgar Román: For me, running the entire restaurant gives me peace of mind, since in my case this allows me to take care of all the details in the service, kitchen and also in the administration, so I can maintain healthy finances even though we use expensive ingredients and products.
Beverly Hills Magazine: What have been the biggest lessons you’ve learned on your journey in
Edgar Román: I think the biggest lesson I’ve learned in my career has been to understand that there is always a consequence to your actions. There is no success without effort or glory without sacrifices.
Beverly Hills Magazine: How do you take care of your spiritual self?
Edgar Román: Definitely spiritual and emotional stability is essential. In my case I find this, in my family made up of my wife and my daughter, they are my stability.
Beverly Hills Magazine: How has God played a hand in your life, or let you know that He is always with you?
Edgar Román: God has always accompanied me in my life. Every success and failure has been part of his plan to teach me and also to reward me.
Beverly Hills Magazine: Do you have a life quote or motto, or Bible scripture you like to live by?
Edgar Román: If indeed I manage with two mottos in my professional life.
The first: There are no bad soldiers with a good General.
The second: The Questioner is never wrong.
Beverly Hills Magazine: What advice would you give to other aspiring chefs?
Edgar Román: I think the best advice I can give to those who aspire to be a Chef is to understand that the school only gives you the general bases to be able to perform more easily in a kitchen, but no school in the world can ever make you a Chef. Our profession is a trade and as such you only get to the position until you have the merits and experience to be.
And the second recommendation would be that they seek to work for good Chefs who can take them as their mentors.
Beverly Hills Magazine: Have you discovered a personal purpose in what you do?
Edgar Román: My personal purpose is to generate pleasure for those who dine in my restaurant, seeking to generate a unique experience to achieve it.
Beverly Hills Magazine: Do you believe you are living your God ordained Destiny and doing what God created you to do?
Edgar Román: Yes, I definitely believe that I do exactly what I had marked out in my destiny, I can’t
imagine doing anything else.
Beverly Hills Magazine: If you had one wish that would be granted, what would you wish for?
Edgar Román: I think my wish would be to stay healthy so that I could continue with my passion.
Beverly Hills Magazine: Anything else you’d like to add or feel is important to share?
Edgar Román: As a last thing, I would like to mention that San José del Cabo is one of the most important places for high-end gastronomy in Mexico, with options that will surprise you and make you want to return as soon as possible.
The Restauarant is temporary closed unil September 14th. They look forward to welcoming you very soon!