Foodie Chap With Chef Elvin Sanchez
“5 Questions with Chef Elvin Sanchez”
Chef Elvin Sanchez was born in Honduras and came to San Francisco landing a job at age 19 as a dishwasher at Boogaloos, a popular restaurant in the Mission. Although he didn’t speak much English, he found the restaurant work fun and stimulating and applied himself, rising from dishwasher to line cook and eventually to one of the chefs. Elvin was breakfast chef at Boogaloos in the Mission district for 5 years. His mentor there, Chef Peter Hood, recognized Elvin’s talents and aptitude and gave him the opportunity to learn and also experiment. It was Chef Hood who introduced Elvin to hollandaise sauce, and as Elvin created brunch dishes with the famous sauce, his imagination was piqued. Elvin came to The Rex 5 years ago as a sous chef and is now the Chef de Cuisine.
(credit: Foodie Chap/Liam Mayclem)
At Hotel Rex, Elvin brings his personal flair and flavor inspiration of his heritage to the hotel’s new affordable breakfast menu served in the hotel’s “Streetside Café,” with easy access for San Francisco locals as well as hotel guests, as well as the menu served late afternoon through evening in the Lobby’s Library Bar. Elvin’s special touches in the kitchen are characterized by three egg dishes featuring signature “Sanchez” hollandaise sauces, and plaintain cakes served with refried beans, sour cream, cabbage slaw and Andouille sausage offered alongside classic American breakfast favorites.
Elvin’s style of cooking is: American comfort foods with a Latin twist–he fuses his Latin American heritage with American comfort food, truly “feeding the soul.” Elvin, a chef by accident, discovered cooking was a passion and that passion now defines what he loves to do.
We met at Hotel Rex for our Foodie Chap chat. This quiet, humble chef speaks through his food, his knockout breakfast dishes with a kick are served daily (7-10am) in the Library at Hotel Rex.
Enjoy the chat and the ready to cook breakfast recipe!!
KCBS Foodie Chap Podcast:
Gravlax Benedict (credit: Foodie Chap/Liam Mayclem)
For this dish you will need:
1 English muffin (your preference)
1 portion gravlax
Two fresh eggs
1 portion tamarind and chipotle Hollandaise sauce
Using a pastry brush apply melted butter to the English muffin then place it on the flat top (pan), drop the two fresh eggs in to the boiling water for 1 minute then take them off the water.
Take the English muffin off the pan until it is golden brown, then place the portion of the gravlax on top of your English muffin followed by the two poached eggs.
Finish your dish adding 1 portion of the Tamarind-chipotle Hollandaise sauce.
You can serve it with a side of fruit or potatoes,
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