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Welcome
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A brief story about Sandra Romero CEO of Mery Rose Mery, in this biography you will find the origin and professional career of the chef, Mery Rose Mery as a business has the values and principles that Sandra has acquired over the years.
The project emerges from the passion for gastronomy and experiences, after a long professional journey, she and her husband, both chefs, have decided to bring the best gastronomy to private Villas in Andalusia, particularly to Marbella, this service is highly demanded by clients who need a private chef for their vacations or any private party.
Sandra María Romero, better known as Mery Rose Mery, was born in Cabra, Córdoba, in 1988. Although her roots are in Cabra, she spent most of her joyful childhood in La Puebla de los Infantes, located in the northern Sierra of Seville, surrounded by olive groves, orchards, and a sustainable environment that continues to inspire her.
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At just 16 years old, in 2005, Mery began her culinary journey at the School of Tourism and Hospitality in Lucena. This formative experience opened doors for her to travel to Bordeaux, France, where she worked at the charming bistro, Restaurante Gravellier. Under the guidance of Anne-Marie, daughter of Pierre Troisgross, and her husband Yves Gravelier, she discovered the true value of fresh, high-quality market products.
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Upon returning to Spain in 2008, Mery pursued a Master’s in Food and Beverage Management at Cio Mijas in Málaga. Her relentless passion for learning then took her to the prestigious Nerua Restaurant at the Guggenheim Museum in Bilbao. Under the mentorship of Joséan Martínez AliJa, she honed her skills in low-temperature cooking and developed a profound respect for the art of culinary precision.
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In 2009, Mery’s career led her to London. Although the beginning was challenging, she secured a position at Brindisa in South Kensington, working alongside José Pizarro—a pivotal figure in championing Spanish produce in the UK. There, she also learned from the inspirational Monika Linton, founder of a company that represents the finest Spanish gastronomic products abroad.
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A major milestone in her career came in 2011 when she joined Dinner By Heston Blumenthal at the Mandarin Oriental Hotel, overlooking Harrods. During her two years as a Chef de Partie, she embraced values such as camaraderie, culinary technique, organization, and discipline—experiences enriched by the restaurant’s achievement of two Michelin stars since its inception.
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In 2013, Mery returned to Spain, joining Hotel ABAMA of the Ritz Carlton family in Tenerife. However, her professional ambition soon took her to the vibrant city of Barcelona. There, she resumed her journey at the Mandarin Oriental on Paseo de Gracia, learning from disciples of celebrated masters like Ángel León and Gastón Acurio.
Soon after, she embraced a new challenge: leading as Head Chef for the first restaurant opening from scratch in the San Antoni neighborhood, further expanding her expertise by conducting workshops, team-building sessions, and personalized culinary events at the Canela Fina Gastronomic Classroom.
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In 2017, the call of her native Andalusia brought her to Marbella, where she settled with her husband, Alfredo Hidalgo. Over the past four years, she has made her mark at Hotel El Fuerte Marbella, initially as a Sous Chef and more recently as Head Chef, while Alfredo advances his career at Hotel Meliá Don Pepe.
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Today, Mery works as a Private Chef in luxury and private accommodations, dedicated to providing clients with unforgettable gastronomic experiences featuring seasonal, locally sourced ingredients. Her approach combines a personal touch, a fun atmosphere, and an unwavering commitment to high-level gastronomy.
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The three words that best define Mery Rose Mery are:
Flavor · Creativity · Passion