Sergi Sanz, Consultancy

"The future of your kitchen, an engineering project for me"


I’m with you on the development and progress of your kitchen, to adapt the consulting services to your requirements


Over 20 years in the hospitality industry and haute cuisine, focussed in the operation

Success cases

Read about some of the projects I’ve been working on as a consultant chef. My work on each one

How can I help you?

About me

Sergi Sanz Asesor Gastronómico

My background is closely related to the operation management in haute cuisine.

Some of the restaurants in which I have developed my career are Hacienda Benazuza (hotel managed by El Bulli, Seville), Drolma restaurant (Hotel Majestic, Barcelona), Villa Magna Hotel (current Rosewood Villa Magna, Madrid), Ametsa with Arzak Instructions (The Halkin Hotel, London) and Ramsés with Arzak Instructions (Madrid).

What can i bring in your bussiness?

Optimización de recursos en cocina

Optimization of resources

Avant-garde cuisine

Cocina de vanguardia
Alta cocina

Knowledge in haute cuisine

Adaptive capacity to your business
Capacidad de adaptación a tu negocio

Put in touch

Talk to me and let me know your case and necessities. I’m going to find the best way to help.

Asesoría gastronómica en Madrid