Chef
Speaker
Sergio Bastard
Chef at La Casona del Judío* (Santander, Spain)
He moved up in the profession as one of the most promising young chefs, and has found his gastronomic space next to the Atlantic Ocean.
Sergio Bastard (Barcelona, 1979) donned the chef's jacket after studying Law in Valladolid, where he grew up. He studied cookery at the Luis Irízar School, pastrymaking at Paco Torreblanca's, and Dietetics and Nutrition and the sommelier profession in Artxanda. Before arriving at Casona de Llerana in Cantabria in 2011, he had completed his training in the kitchen at Zortziko, Aretxondo, Sierra de Lóquiz, Villa 50, Arzak, Alameda, La Nicolasa and Kokotxa, among others.
He finally opened La Casona del Judío in Santander in 2012, and rapidly earned professional and public recognition. This restaurant now has one star and also a green star from the Michelin guide, and two Repsol "Sol" distinctions.
He lectures at the European University of the Atlantic, with which he conducts research projects in connection with the gastronomic applications of local produce. He likes to work with algae, cheese whey and anchovy brine.
