Daniel Sanchez Vargas is an accomplished name within the hospitality industry. From the young age of 12, he grew up making tacos in his brothers Taqueria (Tacos Sanchez) until he relocated to Los Angeles, USA. During this time he catered to a devoted clientele in La Garibaldi Mexican restaurant as sous chef. He was then named sous chef in Fiesta Mexicana, another household name within the Mexican cuisine. During this time he acquired a vast amount of knowledge, surpassing his own standards on a regular basis. In 2008 he emigrated to the Canary Islands where he was immediately offered a position as head chef in Mexico Lindo (South Tenerife).
In order to accumulate an extensive training in the field, within different cultures and countries, he also obtained a sous chef position in El Mexicano Banus, in Marbella Spain as well as a sous chef position on Oaxaca Stratford.
As his career took off and his name within the Mexican gastronomy continued to grow he he became the head chef in Mezcal Cantina we they won the Lukas Awards for authenticate Mexican cuisine. In 2014 he felt it was time to launch his own establishment and share his training with his loyal clientele.
Along with partners he opened La Piñata in Dalston. Alongside his trajectory in becoming one of the most renowned names in Mexican cuisine, he had also obtained positions as head chef in Comensal in Clapham, Dulce Patria Mexico DF, head chef at Cheeky Chicos Blackfrias & opened Ella Canta at the Intercontinental Hotel Hyde Park, in 2017.