chef bio and style

A Borderland native, Chef Sally grew up in El Paso & Southern New Mexico. She holds an Interdisciplinary degree in Cultural and Culinary Anthropology from the University of New Mexico & an M.A. with a focus on Psychology of Food from Webster University. 

As Chef/Owner of El Paso Cookie Inc. & Gourmet Edibles Catering, Chef Sally provides an array of culinary services. From uniquely flavored couture cookies to client centered catering including dietary preferences, customers enjoy items made from scratch with high quality ingredients. Many of these seasonal ingredients come from her on site organic garden throughout the year, as well as from local sources. Sustainability is the foundation of her culinary belief system. "Our veggie kitchen scraps are turned into compost, and we save seeds from each season to plant for the next year." Although our organic garden is small, it provides herbs and produce for our kitchen and flowers for bees and butterflies.

Chef Sally has gained immeasurable culinary experience while working for Wolfgang Puck 560 Restaurant & Catering, in Dallas, TX, James Beard Award Winner & "The Godfather of Southwestern Cuisine" Chef Stephen Pyles of SP, Stampede 66 & Flora Street Cafe.  In addition, she has worked for Iron Chef winner Tim Love of Lonesome Dove Bistro, Love Shack & TLC Catering. She has assisted with high end catering events including a Chanel Fashion Show, Superbowl 2011, Big XII College Football, UTEP Centennial Celebration, Winspear Opera House and many more. From small intimate gatherings, to formidable galas, Chef Sally has been working hard behind the scenes to ensure that each guest experiences delight with every bite.

In addition, Chef Sally has had the extraordinary opportunity to participate in professional development and/or attend live demos with Chef Christina Tosi of Momofuku Milk Bar, Chef Sebastian Rouxel of Bouchon Bakery, Chef Martin Yan of Yan Can Cook, and Alton Brown of Good Eats. 

El Paso Cookie Inc. has a unique culinary style. All of our menu and catering items are made from scratch using the best ingredients possible. We pride ourselves on utilizing local ingredients. From locally foraged prickly pear to organic eggs to grass fed meats, our cuisine aims to please every palate. It is our mission to encourage all restaurants to compost and plant a garden for their kitchen.