Chef’s
Profile: Sergio A. Verduzco
Chef
Sergio A. Verduzco began his culinary career in 1979 as
Commis Des Cuisine at Paul Anka’s Jubilation in Las
Vegas, NV.
He
graduated from the prestigious Culinary Institute of
America in 1983, and returned to Las Vegas to attend (UNLV)
where he received a bachelor’s degree in Hotel and
Restaurant Administration.
While
pursuing a formal education Chef Sergio complemented his
experience by working at several Las Vegas Resorts. He
was instrumental in the openings of the Rio and
Excalibur Hotel which at the time was the largest in the
world. After graduating from UNLV, Chef Sergio left the
country to open the Four Seasons Hotel in Mexico City,
as Assistant Executive Chef, and later took the position
as Executive Chef of the “Boutique” Bel Air Hotel and
Spa in Costa Carayes, Mexico.
In 1995 he
was recruited by Care Free Resorts as Chef Des Cuisine
for the Peaks Hotel and Spa in Telluride, Colorado. In
1999 Chef Sergio enrolled in the California Sushi
Academy and opened “Euphoria” receiving accolades for
his creative approach in fusing Latino flavors with
Japanese cuisine and cutting edge sushi. His new
venture, “East by Southwest” in Durango is a prime
example.
