About
Sancocho
Sancocho
About Sancocho
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THE STAFF
Chef Jim Cason
Chef Jim is a Certified Executive Chef
with more than 20 years running
restaurants and teaching all things
culinary. He is formally trained, and
has run small family owned
restaurants, large high volume
entertainment venues, and everything
in between. He is equally comfortable
cooking the Southern comfort food he
grew up eating, the seafoods and
curries of Indonesia, the traditional
dishes of South America, or just baking
a great loaf of bread.
His favorite foods? The simple
perfection of the street vendors in Asia.
Chef Jim is a Certified Executive Chef
with more than 20 years running
restaurants and teaching all things
culinary. He is formally trained, and
has run small family owned
restaurants, large high volume
entertainment venues, and everything
in between. He is equally comfortable
cooking the Southern comfort food he
grew up eating, the seafoods and
curries of Indonesia, the traditional
dishes of South America, or just baking
a great loaf of bread.
His favorite foods? The simple
perfection of the street vendors in Asia.
Chef Luz Quiroz
Chef Luz is also a formally trained
Chef, but has spent her career as a
catering and estate chef. She started
her catering career in Manhattan, but
moved to South Florida in the mid 80's
where she worked as the private chef
for the Swarovski family (Swarovski
Crystal). She has worked for a number
of high profile clients, and possesses
an incredible eye for detail and visual
style.
Chef Luz has developed a unique
culinary signature, one that mixes
ingredients from her native South
America with the flavors and
techniques of Japan and Thailand.
The result is not only unique and
delicious, but also healthy and
balanced.
Chef Luz is also a formally trained
Chef, but has spent her career as a
catering and estate chef. She started
her catering career in Manhattan, but
moved to South Florida in the mid 80's
where she worked as the private chef
for the Swarovski family (Swarovski
Crystal). She has worked for a number
of high profile clients, and possesses
an incredible eye for detail and visual
style.
Chef Luz has developed a unique
culinary signature, one that mixes
ingredients from her native South
America with the flavors and
techniques of Japan and Thailand.
The result is not only unique and
delicious, but also healthy and
balanced.
Both chefs have formal training in Nutrition, Sanitation (Chef Jim is a ServSafe instructor), and vegetarian
cuisine. Both have Federal security clearances, both have earned their "sea legs" working on open ocean
vessels, and both have an impressive bank of frequent flier miles from travelling, working, and learning
about the world's cuisines first hand.
"Sancocho" is intentionally a small company, so that Chef Jim and Chef Luz can keep a close eye on
quality.
cuisine. Both have Federal security clearances, both have earned their "sea legs" working on open ocean
vessels, and both have an impressive bank of frequent flier miles from travelling, working, and learning
about the world's cuisines first hand.
"Sancocho" is intentionally a small company, so that Chef Jim and Chef Luz can keep a close eye on
quality.
Left:
Some of the wonderful tomatoes at the
Palm Beach Green Market
Some of the wonderful tomatoes at the
Palm Beach Green Market