Born in Barcelona in 1979, Sergio Bastard began his culinary career graduating with honors fromt he school of Luis Irizar.

His internships and jobs were completed at restaurants like Arzak, Kukuarri, Nicolasa, Zortziko, Gaminiz, where he was sous chef, Paco Torreblanca, Aretxondo, where he was executive chef from 2007 to 2009. In 2009 he joined restaurante Sierra de Loquiz as executive chef, where he got involved in all aspects of the restaurant business.

He was a finalist in 2007 and 2008 at Lo mejor de la Gastronomía and recipient of the award “Concurso Internacional de aceite de oliva Jaén paraíso interior” in 2009, in addition to Tuber Award in 2009, winner of the semifinal at San Sebastián for Chef of the Year and nominated best up and coming chef at Madrid Fusión in 2010.

He has been a speaker at the Mycology Congress in Llodio two consecutive years in 2008 and 2009, and at the Olive Oil Congress in Baeza in 2010. In addition he was a moderator at the Rural Tourism Congress in Pamplona in 2010. He collaborates with webpage solococina.com and chairs Slow-food of Navarra.

He just completed his sommelier CES studies.

He recently joined the distinguished portfolio of chefs in the Chefservices Agency to continue his growth and popularity.