Sergio Remolina is an assistant professor of Culinary Arts at the Culinary Institute of America’s (CIA) Texas campus. In 2025, after several successful years as a restaurateur and an independent consultant to restaurant, corporate, and institutional clients, he returned to teach at CIA, where he previously served as director of Latin Cuisine Studies (2014–2017) and played an important role in researching and developing the curriculum. Prior to that, he was an opening chef at CIA’s The Bocuse Restaurant, CIA’s award-winning, student-run French fine-dining establishment, where he worked for six years.
Trained in Mexico and France, Remolina has built an international career across Mexico, the U.S., and Europe, blending traditional and modern Latin American, Mexican, and French techniques with operational precision. As the founder and chef owner of Culinary Performance Consulting, Laurel Café, and Fletcher’s Hamburgers in San Antonio, he brings expertise in concept development, operational strategy, and menu innovation for restaurants, hotels, and private clubs. His consulting work spans Michelin-starred restaurants, major hospitality groups, universities, and elite clubs like The Argyle in San Antonio, where he helped craft signature dining experiences and staff development programs.
His culinary leadership roles have included serving as vice president of Culinary at Taco Cabana in San Antonio. He has also held executive and ownership positions at acclaimed restaurants in Juárez, Mexico City, New York, Paris, and the Mexican Embassy in France.
In addition to his culinary achievements, Remolina has held key foodservice operations roles, including supervisor of operations and quality control at La Baguette, director of foodservice at Heinz Mexico SA de CV, and operational director at Grupo Industrial Intermex SA de CV.
His culinary skills have been recognized internationally, earning him membership in L’Académie Culinaire de France, a feature in The New York Times, gold medals from the Société Culinaire Philanthropique (2009, 2010, and 2011), and third place at the Jorge Calvo Delgado Culinary Competition in Bolivia (2005).
Remolina earned diplomas in Cuisine and Pâtisserie from Le Cordon Bleu Paris, in Baking from Grupo La Baguette (CECOLAB) in Mexico City, and in Patisserie from Grupo Trico in Mexico City. He also completed a Wine Tasting & Service seminar with Sommelier Ruben Villegas Ruiz and studied Hospitality Administration and Management at Universidad Iberoamericana (IBERO) in Mexico City.