Chef and international consultant, Sergio Bastard is one of the most distinctive voices in contemporary Spanish gastronomy. Blending creativity, sustainability, and research, he has crafted a culinary language that expresses both innovation and a deep connection to his region.
Sergio Bastard began gaining recognition in the mid-2000s, standing out in numerous national and international culinary competitions for his precision and originality. From the very beginning, his name has been linked to a creative and sustainable approach to cooking, enhancing local ingredients through unexpected yet harmonious combinations.
For Bastard, taste is a form of knowledge. His cooking explores new paths of gastronomic research, combining experimentation and technique with a strong environmental awareness. He seeks not only to surprise but also to build a cuisine with lasting value.
His recipes and insights are featured in renowned publications such as Gastroactitud, Siete Caníbales, and Apicius, as well as in blogs and magazines both in Spain and abroad. Alongside his work as a chef, he serves as an international gastronomic consultant for the restaurants at Asklubas Hotel in Lithuania and the International Institute of Gastronomy in Miami (USA).
In 2015, he was named Best Chef of Cantabria at the Arcu Atlántico Gastronomic Festival in Gijón, sharing recognition with chefs such as Elena Arzak and Ricardo Sostres. His talent reached a wider audience through his participation in the Top Chef competition on Antena 3, where his blend of technical rigor and creative flair earned him great acclaim.
Today, as executive chef of La Casona del Judío in Santander (Cantabria), Sergio Bastard continues to inspire a new generation of chefs who see gastronomy as a space for research, sustainability, and identity.
