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Always made from scratch

About Chef Luis

Abuelo's Chef Luis in the kitchen.

Our Executive Chef Luis Sanchez is the culinary heart and soul of Abuelo’s. Born and raised in Mexico, it was there that Chef Luis developed his passion for cooking, spending countless hours in the kitchen with his grandmother and learning the techniques and recipes that he still uses today. The journey that brought Chef Luis to Abuelo’s 1996, included successful stints at family-run restaurants in Mexico  followed by stops in Dallas, including the launch of Jozef’s Seafood Restaurant, which was named one of the best restaurants in America by French Chef Jacques Pepin.

Today, Chef Luis is responsible for creating the menus for all 37 Abuelo’s locations in 13 states nationwide. And, he still cooks with the joy of that young boy back in his abuela’s kitchen.

“I love to re-create recipes from our past, recipes from our families, from our friends,” says Chef Luis. “Recipes that we love and that we can present with pride to our customers. That pride is very important to me.”

Under his direction, Abuelo’s has consistently been on the leading edge of Mexican cuisine, combining menu creativity, outstanding flavor and colorful plate presentations.

When Chef Luis is not in the kitchen, he enjoys spending time with his wife, Carmen, and their children and grandchildren. He also enjoys horseback riding and traveling with his family.

Abuelo's Executive Chef Luis Sanchez

Executive Chef

Welcome to our home.

I love my family and I enjoy cooking for them and our guests. Old family recipes made from the heart and crafted with pride - it's how I was taught by my abuela. It's how I have taught our chefs.

A conversation with Executive Chef Luis Sanchez.

See Chef Luis Cook