Pastry Chef Instructor, Greenville Tech Culinary Program
Greenville, SC
Participating In: In Her Element & Brunch Fiesta
Originally from Mexico City, Chef Tania’s cuisine is heavily influenced by her Mexican roots and the cooking she learned from her grandmother.
She completed four years of culinary school in her hometown before moving to the United States several years ago and has worked in various positions in some of Greenville’s most celebrated kitchens — the former High Cotton, Bacon Bros. Public House (with exec chef Anthony Gray), Restaurant 17 and Top Soil Restaurant (with exec Chef Adam Cooke).
She is passionate about incorporating local, seasonal ingredients into her desserts and creating life memories through them.
In 2019, she was named a South Carolina Chef Ambassador and in 2024 she was a semifinalist for the James Beard Award for Outstanding Pastry Chef.
Chef Tania is currently the owner of her own dessert company, Azucar Skull.
You can an also find her as a consultant for upcoming restaurants and pastry chef instructor for the Greenville Tech Culinary Program.