Success cases

Projects and countries in which I have already worked as a gastronomic consultant


Opened in 2016 owned by Mila Acosta and Roger Cama. Based in market cuisine and merging Peruvian and Catalan styles.

Within the first visit I set different menus ‘easy to sell’ that pushed the couple to approach the customers.

After that I created new dishes and developed the menus to get an interesting offer and to be very competitive in the area.

The good choice of suppliers and the development of the menu were key to consolidate the restaurant as one of the most attractive in the north coast of Catalonia.

The collaboration with COMO company has been a rewarding experience as consultant chef. After the pandemic it was necessary to look through the gastronomic offer in all the sections of the hotel and to create a plan considering the staff, resources and demand.

Within the plan, we created a three pop ups project in the restaurant offering a very attractive idea that has given very good feedback.

Gastronomic services offered based on Spanish and Mediterranean cuisine. It was for a whole month pop up in the main restaurant of the hotel.

Includes several menus, recipes, costings and staff training due to the services supported by the hotel teams including kitchen staff.

Project based on a four luxury houses operation. Unique architecture in the heart of Alentejo in which I’m developing the entry F&B department from scratch.

On top of running the first asset, I’m projecting on increasing the exploitation with several restaurants based on a zero waste, sustainable and with low environmental impact taking advantage of local resources.

Currently, comprehensive optimization of the Food and Beverage department through the implementation of a computerized point-of-sale management system, seamlessly integrated with the hotel and procurement.

Additionally, I actively led the complete renovation of the facilities, collaborating closely with suppliers and architects. Overhauling the gastronomic offerings across all departments

As part of the teaching staff, I provide specialized seminars to students at the prestigious International Butler School, covering various topics such as pairing and menu design in the realm of haute cuisine

Imminent opening of the tavern with a menu concept based on the product and tradition. Organization of a kitchen from scratch

Design of the menu and selection of suppliers. Kitchen equipment and trainings. Management of schedules, price tags, recipes and suppliers. Excellent experience that includes a revision and update of the classic dishes of a Madrid tavern.

Trainings and Presentations

Taste of London

Presentation addressed to gastronomy professionals based on the cold smoke techniques

YPO Iberia

Collaborating in events organized by YPO Iberia at the headquarters located in the city of Madrid


Gastronomy presentation as part of the Arzak 's team in San Sebastian Gastronomika Festival

IES Almeraya

Master class on the process of opening a restaurant for the Higher Degree in Cooking students

Some opinions

"Great professional capable of finding solutions related to the management of the kitchen. Self-control, creativity and good experience on the menu design and costing control."
Mila y Roger
Entre dos mons
"The presence of Sergi Sanz has provided essential maturity during the difficulties that hospitality is passing through. From the beginning he applied a STOP & THINK strategy. Think about the real needs of the Hotel as well as in the restaurant. He established a ‘retour à la source’ in all our staff which was crucial for the customer satisfaction. It has been a great discovery that we aim to continue counting on"
Como Metropolitan London
Javier Beneyto
Regional General Manager
"There are people who create an impact on you. But there are another level of humans who create a unique lifetime influence, one we never forget. Sergi´s contribution is simply amazing and one that continues to inspire me in our projects. Words won't do it justice. Sergi becomes an integral part of our projects and his humility, dedication and loyalty is beyond. His drive, creativity and constantly challenge the convention way is the innovation we need in this world to create a meaningful impact. He creates a strong bond and a feeling of connection with our community – whether it be family, friends, co-workers or the local people. ."
Filipe Lopo
General Manager
Asesor gastronómico
plato gastronómico