Sergio Remolina
Sergio Remolina Sanchez is a chef, consultant, and educator with an international career spanning Mexico, France, and the United States. Trained in classical European techniques and deeply rooted in Mexican culinary traditions, he brings a disciplined, global perspective to hospitality, culinary development, and business strategy.
Based in San Antonio, Texas, Sergio serves as a Chef Instructor and Assistant Professor at the Culinary Institute of America, where he develops talent while remaining actively engaged in the industry. His academic role is reinforced by real-world operational experience as a restaurant owner, having taken a concept from launch to financial stability and break-even performance.
As the founder of Culinary Performance Consulting LLC, Sergio advises restaurants, hospitality groups, and food producers on building concepts that are both operationally sound and financially sustainable. His work goes beyond creative direction—he focuses on cost control, efficient operations, and the creation and implementation of structured systems that drive consistency, accountability, and profitability.
His areas of expertise include concept development, menu engineering, kitchen and service workflow optimization, labor and food cost management, and the design of scalable operational systems. Sergio is known for identifying inefficiencies quickly and implementing practical solutions that improve margins without compromising quality or identity. His approach is disciplined and execution-driven: clear systems, measurable results, and teams trained to perform under real service conditions.
Sergio has led consulting and development projects across the United States and internationally, including advisory roles with private clubs, independent restaurants, and cultural initiatives connecting international producers to the U.S. market. His ability to translate culinary vision into structured, high-performing operations has made him a trusted partner for both emerging and established hospitality ventures.
His philosophy is rooted in respect for product, precision in execution, and a relentless focus on performance. He believes that great cuisine must be supported by strong systems—and that long-term success in hospitality is built on discipline, clarity, and operational excellence.
