From farm to table, chef Sergio Romero has come full circle. As a child in rural New Mexico, an agriculturally oriented community, he grew up helping his family raise lambs, can fruit and harvest vegetables fresh from the farm. This rustic area in New Mexico is called the “high road to Santa Fe” and was truly his high road to the kitchen. Today, as the executive chef of Le Grand Bistro & Oyster Bar and Punch Bowl Social Food & Drink in Denver, he dedicates himself to using only the freshest ingredients while striving to support local business.
After three years at New Mexico State University, seeking a degree in hospitality, chef Sergio went to the “back of house” full time when chef Joseph Wrede took him under his wing to teach him the finer points of a classic kitchen. Wrede,’ Best New Chef” Food and Wine Magazine in 2000, and previous owner of Joseph’s Table in New Mexico, led chef Sergio down a life path he has embraced.
In the summer of 2006, after four years at Joseph’s Table and two and a half years as sous chef at Momentitos de la Vida, both in New Mexico, chef Sergio followed Wrede to Colorado to help open the Old Blinking Light as the executive chef. After one and a half years and a few stints at other local restaurants, Wrede introduced chef Sergio to his personal friend, Robert Thompson, a highly accomplished, dynamic restaurateur. Thompson recognized chef Sergio’s raw talent and asked him to help open Argyll Gastropub. While there, the restaurant was awarded “Best New Restaurant” in Denver.
Now, with an eye and designs toward perfecting French classics, chef Sergio is taking on the challenge of Le Grand Bistro where the same passion is applied to time-tested culinary technique as it was to previous haute cuisine celebrations. Sergio is also the corporate chef for Thompson's growing group of restaurants in Denver, including the new Punch Bowl Social Food & Drink at 65 Broadway.
“I strive for simple food with perfect execution. Being self-taught in the kitchen, I have a strong base of fundamentals that allow me to cook outside the box with great comfort. I love working with Seattle Fish Company because they have the same work ethic, passion and ‘outside-the-box’ thinking that I do. I know I can trust them to share my vision and source the best products on the market while also respecting our commitment toward locally sourced, fresh ingredients.”—Sergio Romero, Executive Chef of Le Grand Bistro & Oyster Bar and Punch Bowl Social Food & Drink