Monica Jaramillo-Tatis grew up in Ecuador in a traditional Latin family. Her mother, with a strong culinary heritage, took a hold on her at a very early age. She started baking at home, doing desserts like Tres Leches and Alfajores. Before long she was already thinking about becoming an entrepreneur. Her first endeavor was baking these desserts for local coffee and pastry shops.
In the year 2000 she decided pursue a baking career by moving to New York City and enrolling at the Institute of Culinary Education. She studied Pastry and Baking Arts, and Culinary Management. After graduating with honors, she moved on to The Lever House, and Union Square Cafe. In 2006, Monica and her husband opened NoNO Kitchen in Brooklyn NY, where it was recognized as Best Outer Borough Restaurant by City Search.
In 2009 they moved to Charleston. She worked as lead pastry cook at Charleston’s number one hotel, Charleston Place. During all these years, Monica did extensive traveling around the world experiencing different cultures and the art of baking.
She finds motivation in the complexity of baking. For her, baking is a science that requires absolute precision, and a high level of creativity. An other big part of what gives her inspiration, is knowing that her creations are edible centerpieces that bring people joy.
Monica opened Sablée in 2011. Sablée has been awarded “The Knot Best of Weddings 2014”, “The Knot Best of Weddings 2015”, “The Knot Best of Weddings 2016”, “The Knot Best of Weddings 2017”, “Couples Choice Award 2015″ and”Couples Choice Award 2016”, “Couples Choice Award 2017”. Sablée has been featured on the TLC show Four Weddings, Charleston Weddings Magazine, Charleston Style & Design Magazine, A Lowcountry Wedding Magazine, Southern Bride Magazine, The Knot The Carolinas Magazine, The Wedding Row, Borrowed & Blue, Style Me Pretty, among others.
At Sablée, she brings together her experiences and creativity, to make your occasion the best it can be. Monica is always “Baking life Sweet”.