Chef Romero's passion for locally sourced, always fresh ingredients came from his roots in Taos, NM. There, Sergio studied under Best Young Chef in the Nation (Food & Wine Magazine) winner Joseph Wrede at the famed Joseph's Table. Honored to have cooked at the James Beard House in NYC as well as being nominated for Rising Culinary Star in Denver, Sergio Romero is a name to be watched. Denver's Westword said of Romero's performances,
"His plates were tiny symphonies, not a cluster of solos, and each bite was improved by every ideally wedded element".
While executive chef at Argyll Gastropub in Denver, Argyll won Best New Restaurant in Denver. Now, with an eye and designs towards perfecting French classics, Chef Romero is taking on the challenge of Le Grand Bistro where the same passion is applied to time-tested culinary technique as it was to previous haute cuisine celebrations.