The Culinary Institute of America

profile_remolina

Spotlight On: Sergio RemolinaCulinary Arts

Director—Latin Studies
CHE
Email: s_remoli@culinary.edu
Education:
Diploma of Cuisine and Pâtisserie, Le Cordon Bleu, Paris, France.
 
Professional Background:
Director and Instructor, Restaurante Scholl, IGES, Queretaro, Qro, Mexico. Host, Arriba Juarez, Channel 56 Televisa. General Manager, Executive Chef/Co-Owner, Restaurante Mision Guadalupe, Cd Juarez Chihuahua, Mexico. Chef-Instructor, Sub-Director, Centro Culinario Ambrosia, Mexico City, Mexico. Chef-Instructor, Universidad del Claustro de Sor Juana, Mexico City; Grupo Trico, Mexico City; Universidad Anahuac del Sur, Mexico City. Chef/Owner, Restaurante Placeres y Milagros, Mexico City. Director of Foodservice, Heinz Mexico SA de CV, Mexico City. Consultant and Executive Chef, Rosa Mexicano at Lincoln Center, NYC. Corporate Chef, Culinary Director, Restaurantes Bar La Mansion, Mexico. Operational Director, Grupo Industrial Intermex SA de CV, Mexico City. Executive Chef, Les Ambassadeurs, Mexico City; Mexican Embassy, France. Line Chef, Les Zygomates, Paris. Cook, Les Ambassadeurs, Hotel de Crillon, Paris; L'Excuse, Paris; La casa de Pablo, Mexico City. Supervisor of Operations and Quality Control, La Baguette, Mexico City.
 
Awards:
Gold Medal, Société Culianaire Philanthropique Salon of Culinary Art, NYC, 2009. Third place, Contest Jorge Calvo Delgado, Santa Cruz de la Sierra, Bolivia, 1998.
 
Member:
Académie Culinaire de France.

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