Sarah Lucía Tafur | Chef & Confectionary Artist

Born in Santo Domingo, Dominican Republic, Sarah Lucía, grew up in a family surrounded by chefs, essentially encouraging her decision of becoming part of the culinary world. Amazed by the wonders of gastronomy, from a young age Sarahlú spent hours immersed in the kitchen, discovering the colors, techniques, flavors, and scents that inspire her work today.



In her hometown, Sarahlú played an essential role in the crew of several well-known restaurants in the city. In 2009, she was trained by Vincent Lacan, the Cacao Barry Ambassador for Latin America, who became one of her mentors and role models. It was not until 2011, that Sarahlú decided to put her entrepreneur spark to test, starting her dessert catering business, “Sarahlú Confections”, which effectively embodied her passion for baking. During this time, she collaborated with her aunt's gourmet catering company, Flor de Sal, as she catered desserts from her business Sarahlú Confections. Her experience helped her not only in practice but also allowed her to pursue consulting. Sarah Lucía continued this initiative when she began to work with the famous restaurant company Peperoni Group, where she trained the pastry staff and created the dessert menu for their restaurant in Casa De Campo, Dominican Republic.


In 2014, Sarahlú moved to Miami to pursue the development of her career, so she continued with Sarahlú Confections and started building her clientele little by little. While she worked on her own business, Sarahlú started working at The W Hotel in South Beach, where she had the opportunity to learn and refine her pastry skills under pastry chef Josh Gripper’s direction. Later on, she decided to focus more on cakes, so she started working in the cake design department at Fontainebleau Hotel in Miami Beach, where she was able to perfect her cake confectioning skills and apply that knowledge to her own business. Today, Sarahlú Confections has continued to grow through word of mouth, it has been highly praised by clients and media platforms.

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