After a brief foray into medical studies, Sandra Guglielmetti discovered her true calling in the culinary world. Her training took place at the renowned Ferrandi School in Paris, a center of gastronomic excellence. Her connection to the Valencian Community was established through Peñíscola, where part of her family resides.
In 2022, Guglielmetti and her partner, Elías, also a chef, moved to Valencia, where they quickly fell in love with the city and its more relaxed pace of life. In a short time, both began working in prominent restaurants in the Valencian capital. Sandra worked at acclaimed establishments such as Ricard Camarena Restaurant and Fierro before launching her own project.
In late 2024, Mengem was born, a small restaurant located in Cabanyal that, in a short period, has achieved significant recognition in the Valencian gastronomic landscape. Its culinary proposal has captivated diners, positioning it as a reference point.
“"I'm tired of receiving dozens of messages on Instagram from influencers who want to eat for free in exchange for a reel or story. It's a total lack of respect for our profession and the value we generate."
Among her personal preferences, Guglielmetti highlights the importance of family and friends in her meals, with dishes like Brillat-Savarin cheese, truffle pasta, and her grandmother's strawberry tart. She also values empathy and respect in people, and expresses her rejection of excessive egos and the superficiality of gastronomic "influencers".
One of her dreams is to open a rural house with a small restaurant, its own garden, animals, and a swimming pool, a space of calm and well-being. Furthermore, she emphasizes the importance of working with local and sustainable producers, such as baker Andrea Forte, who makes breads and pastries with organic ingredients and a philosophy of minimal waste.
