Sandra was born to a Dutch mother and Spanish father, and raised in Amsterdam. However, she also spent many of her summer holidays on a farm in Spain with her Spanish side of the family in the region of Galicia. This is where she got her first taste, so to speak, of seasonally driven, locally harvested cuisine, and subsequently developed her passion for great food.
At fifteen, Sandra began her professional journey through the restaurant world. She quickly found herself managing different establishments in Amsterdam in the front of the house. Taking a break from the business, Sandra spent time traveling the globe and expanding not only her mind, but her palette. She ate her way through most of Europe and was lucky enough to get a taste of Japan as well. Her travels eventually brought her to New York where she found herself immersed in the city’s culinary scene. After a few years in New York, Sandra was recruited to come to Los Angeles to help design, open, and manage Royal/T Cafe in Culver City. Craving more, Sandra decided to master the back of the house and become a Chef herself, thus setting out on her own to work for, and study under some of finest chefs in the country who call L.A. their home. She found a mentor in Neal Fraser at Grace Restaurant , staged at Providence and resided at Test Kitchen where she worked with many a great Chef such as Ricardo Zarate and Alain Giraud to name a few.
However, once again life took yet another turn for Sandra, as she gave birth to a beautiful baby girl. This made for a necessary break from the intense environment of the restaurant world.
The call of the kitchen never too distant, it wasn’t long before she had a knife in her hand, an apron around her waist, and was back in the swing of things. This time to plant her own flag in the ground and establish her voice as a new Chef.
And, what's in a name?
With regard to this name... so much. While Cordero is Sandra’s last name, it is also the Spanish word for lamb. Therefore, Cordero Negro is not only a play on the idea of owning the fact that one may be a “black sheep”, but also an acknowledgement of a willingness to cook and serve what Sandra hopes to be memorable, good food in an unapologetically free spirit.