Alan Sanchez is the award-winning executive chef at Gracias Madre. Originally from Mexico City, Sanchez earned his culinary and pastry arts degree at the Instituto Superior Mariano Moreno in Buenos Aires. He brings deeply rooted traditional cooking techniques to Gracias Madre’s contemporary menu, with a focus on sourcing seasonal, organic and sustainable ingredients. Gracias Madre is a plant-based Mexican restaurant with two locations in Southern California.