Sandra Zachrisson

Sandra Zachrisson has a wealth of experience in the food industry. Sandra began their career in 1998 as an Apprentice/Commis at Georges Blanc. Sandra then moved to Hilton Beach Club & Resort in 1999 as a Commis Chef. That same year, they joined The Ritz-Carlton Hotel Company, L.L.C. as a Chef de Partie. In 2001, they became a Sous Chef at Emirates Flight Catering. Sandra then joined Gulf Air in 2002 as an Inflight Chef. In 2004, they were a Research and Development Coordinator at Foodpoint. In 2006, they began a long tenure at Emirates, where they held multiple roles including Catering Manager Food and Beverage Administration, Catering Manager Concept Development, Regional Catering Manager, and Food Product Superintendant. In 2022, they joined Mycorena as Head of Product Innovation and Food for Progress as Head of New Product Development.

Sandra Zachrisson received a Bachelor of Culinary Arts Management from Institut Paul Bocuse from 1997 to 1999, specializing in Culinary Arts and Restaurant Management. Prior to that, they obtained an International Baccalaureate from the International School of Brussels between 1995 and 1997.