Sergio OrtegaSergio Ortega

Born and raised in Morelia, Michoacan. At the age of 22 Sergio moved to Southern California to pursue a culinary degree at the Art Institute in Orange County. During his time at the Institute, Sergio gained experience working at Raya Restaurant in The Ritz-Carlton Laguna Niguel and at Helene An’s restaurant AnQi in Costa Mesa. Right after graduating Chef Sergio landed his first sous chef position as part of the opening team of El Corazon de Costa Mesa. In 2013, he joined the Cocinas y Calaveras Restaurant Group in Los Angeles, under Chef Jose Acevedo. After working at multiple locations throughout LA, Chef Sergio moved to Austin in 2016 to work at La Condesa as sous chef.

Shortly after, due to family reasons, he came back to California, where he opened the now extinct French restaurant Beau Soleil in HB as a Head chef.

After the brief stint in HB, Chef Sergio crossed the pond to help a long-time friend to open a small chicken centric Mexican restaurant called Los Pollos FGC in the western suburbs of Melbourne AU.

When he returned to the US, chef Sergio took a position as executive chef at Descanso restaurant in Costa Mesa where he showcased his unique central Mexican Culinary style at the teppan style restaurant.

After his time at Descanso, Chef Sergio is joined Santa Ana entrepreneurs and fellow industry peers Aaron Amrine and Joey Sanchez in their new restaurant Chato’s Bar and Grill, where currently continues the evolution of his Michoacalifornia cuisine.