superlative: most likely to have a heart as wholesome as his food 

creature comfort: reading the newspaper everyday (the old school printed version). I picked up the habit from my grandfather and it's one of those simple things that I enjoy a lot. 

best concert you've ever been to: fidel nadal in my hometown

favorite cereal: frosted flakes are my definitely my favorite

austin go-to: la mexicana bakery on south first street. It is open 24/7 and the food is really good

Chef Sergio Ortega was 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, he gained experience working at Raya Restaurant in The Ritz-Carlton Laguna Niguel and as a tournant chef under chef Helene An’s at her fusion restaurant AnQi in Costa Mesa. Right after graduating 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, CA. There, he helped open three restaurants in a year time span and ran multiple locations. In 2016 Sergio moved to Austin to work on various projects, including a collaboration with Gallo/Toro Cocina from San Antonio, and developing an alternative concept focused on indigenous cuisine from central Mexico called Achoque Project.