Manuela Sanin
Eleven Madison Park | New York
February 2019
Growing up in Medellín, Colombia, Manuela Sanin watched her fair share of Food Network and and reveled in recreating the dishes she saw on the screen. While attending Le Cordon Bleu College of Culinary Arts in Orlando, Florida, she focused on pastry, especially laminated doughs and chocolate. A professor noticed her enthusiasm and talent for working with chocolate and recommended that she work for local chocolatier David Ramirez Chocolates to enhance her studies. Sanin then moved to New York to work with Andalusian Chef Dani García at Spanish restaurant Manzanilla. She followed that up a gig at Chef Elizabeth Falkner and Pastry Chef Adam Marca’s Corvo Bianco on the Upper West Side before moving to Daniel Humm and Will Guidara’s Michelin-star NoMad in March 2014.
There, Sanin quickly passed through all the pastry stations and gained the attention of Executive Pastry Chef Mark Welker, whom she considers her most important mentor. Sanin has moved through many of Humm and Guidara’s Make It Nice properties, spending time at Eleven Madison Park’s summer Hampton’s pop-up Summer House and returning to the city to work at Eleven Madison Park. There, her uncluttered, high-contrast, sleek, and sculptural desserts conjure intrigue that keeps guests flowing through the doors of one of the world’s most legendary restaurants.
