About Me

Sofia Tejeda  -   Executive Pastry Chef   -   Macaron queen 

Hola!

 

My name is Sofia Tejeda, I'm 24 years old and I was born and raised in Mexico City!

I moved to San Antonio in 2008 with my family, and after some getting used to, I can now say that I absolutely love living here and feel so lucky to have had the chance to see this awesome city become a gastronomy Mecca in the recent years. 

 

For the past decade or so I have devoted myself to achieving my dream of getting into my dream school and becoming a pastry chef. After some hiccups, I graduated from the Culinary Institute of America in San Antonio in 2018 with an Associates Degree in Applied Science in Baking and Pastry where I completed an internship at the world renowned Bouchon Bakery by the Thomas Keller Restaurant Group and from there I have continued to move up the chain and participate in various events, run my own kitchen and ultimately compete on the Food Network. 

 

Did I mention these were all goals I had set for myself  to achieve by the time I turned 30? And I achieved them all at just 23!

 

I don’t know what life has in store from me after this but what I do know is that I get to live my dream every day when I go in to work, that I absolutely love having the opportunity to work with many incredible and talented chefs and people and most importantly, I get to be part of everyone’s holidays and special events!

 

Thank you for allowing me to do so!

 

Love, 

Sofi Tejeda

Organizations I've

worked with:

Delice Chocolatier: San Antonio, TX

Bouchon Bakery: Napa Valley, CA

Sustenio: San Antonio, TX

Feast: San Antonio, TX

Signature, inspired by Andrew Weissman: San Antonio, TX

Elian Hotel & Spa: San Antonio, TX

Hotwells Harvest Feast 2018 and 2019

San Antonio Botanical Gardens

Florecer Femme

Food Network's Girl Scout Cookie Championship. S1 E4.

Did You Know?

I am the youngest child of two!

My brother, Ricardo is a doctor!

I am lactose intolerant and

allergic to eggs!

I grew up knowing I was lactose intolerant but I recently took one of those food sensitivity tests and learned that eggs are in my very high sensitivity range!

My desserts are made in a home kitchen that has not been inspected by the San Antonio health department.

 

My kitchen is not a Nut free zone, while I may not use them for a specific order,

there may be traces present during the time of baking.

All components on the desserts are 100% made by hand, from scratch and using the best ingredients. 

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