Hacienda Del Sol

An Interview with Executive Pastry Chef Shelli Soto

Get to know a little bit about our talented Executive Pastry Chef and the inspiration behind her beautiful desserts.

Our creative Pastry Chef, Shelli Soto, has always loved working in kitchens and creating gorgeous desserts. Just look at some of her work here and you’ll see what we mean. 

You may not see Chef Shelli when you stop by The Grill or attend a one-of-a-kind wedding at Hacienda Del Sol, but you will definitely know her desserts when you see them. Learn more about our gifted pastry chef below. 

Spiced Chocolate Mousse, Caramel Apple Mousse Tart & Baked Alaska

An interview with Executive Pastry Chef Shelli Soto:

What inspires you while you are creating desserts?
I am inspired by people’s reactions to what I create. I want them to taste amazing and also look like a work of art. 

What is your favorite dessert to make?
I love to make new dishes that I have never made before, I enjoy challenging myself every day. 

What is your favorite dessert to eat?
I love ice cream! It’s great working here because we make all our own ice cream in house. We get to experiment and create new flavors and it’s a lot of fun. 

How long have you been baking and creating desserts?
My whole life! Ever since I was old enough to help in the kitchen I have loved it. 

Where did you grow up?
I was born and raised in Tucson!

What do you like most about working at Hacienda Del Sol?
I have a lot of artistic freedom here which is great. We really get to be creative and have the chance to make new, beautiful desserts all the time. 

Do you have a sweet treat recipe you could share with us?
Of course! I have a great recipe for White Chocolate Cranberry Cookies.


White Chocolate Cranberry Cookies
Makes 24 Cookies


  • ½ Cup Butter
  • ½ Cup Brown Sugar
  • ½ Cup White Sugar
  • 1 Egg
  • 1 ½ Cups Flour
  • ½ teaspoon Baking Soda
  • ¾ Cup White Chocolate Chips
  • 1 Cup Dried Cranberries



Preheat oven to 350 degrees. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg. Combine flour and baking soda and stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop heaping spoonfuls onto a prepared cookie sheet.

Bake for 8 to 10 minutes.

A tip from Shelli: remove cookies from the oven while they are still doughy. Allow cookies to cool for 1 minute on the hot cookie sheets before transferring to wire racks to cool completely. 


Stop by and try one of Chef Shelli’s gorgeous creations like the Caramel Apple Mousse Tart, Baked Alaska or the daily changing flavors of house-made ice cream.

See you soon.