Chef Sergio Ledesma pursues his vocation for culinary art since he was six years old. He professionalizes his passion at the Culinary Institute of America, Hyde Park New York, hence his life and his travels have brought great flavor to his dishes.
“My career started as a child, animated first by my grandmother who taught me how to cook rice. Since I was old enough to work and I wanted more allowance for expenses, I worked in restaurants. I started from croupier to shift manager and then I went to the kitchen. My motto has always been to be able to command you have to know how to do it “.
He considers chef Tonny Jimenez as his first mentor, one of his first influences that drives him to study the career. Another figure that marks the race of Sergio is the German chef Luis Multerer, who believes in him from the beginning and begins to transmit his teachings.
“In the gastronomic environment there are many internationally recognized chefs as well as people who have not come to the public eye, but they are eminent, Luis Multerer, Jose Andres, Enrique Olvera and Guillermo Beristain are some names that due to their trajectory and what they contribute to the society I admire.”
After the opening of two restaurants in Canada: Cravings & Chocolat, Sergio undertakes a series of trips to make presentations of Mexican cuisine in Barcelona, France, Italy, Abu Dhabi and Dubai. From this trip he incorporates Mediterranean cooking techniques and new species into his dishes. The Central menu reflects his experiences!
“I returned to Mexico six years ago and then everything started as a dream. The first location of La Central based in Monterrey was established two years ago. I consider that Los Cabos is the tourist destination par excellence in Mexico, to present this gastronomic proposal to the foreign market. What I like the most about Los Cabos are its landscapes, its people and the atmosphere of destiny.”
The concept of La Central is a fusion between Mexican and Mediterranean cuisine. Sergio creates a menu that highlights his love for Mexican cuisine, one of the most important cuisines worldwide and the Mediterranean cuisine that for him has been his greatest training.[two_first]
“When you do what you love is when things start to work naturally. Then the menu is inspired by memories of my childhood, memories of travel, tastes that I tasted, you get a little bit of everything and you create something unique. The menu is based on my own experiences.”
“I was really surprised when I arrived in Los Cabos! I loved the city, I loved the people, and in gastronomy, the truth is that there is great diversity of natural resources. Always Baja California Sur has been known for growing baby vegetables, the climate favors the growth of spectacular vegetables. Of course, we incorporate local products to the menu, including seafood and fish.”
Another aspect that makes La Central an excellent choice in the Marina of Cabo San Lucas is the wine proposal, prepared by the sommelier Jonathan Verduzco, which is paired in harmony with the dishes of the menu. In addition to the mixology, made by the mixologist Guayo Jasso, complements with innovative smoked touches, jarabes and spectacular mixtures.
The modern and casual atmosphere with handmade elements creates a relaxed atmosphere where the menu of La Central goes hand in hand. Incorporating organic materials, highlighting of course the flagship tree, recovered after a hurricane and brought from Monterrey. A novel proposal that will surely delight your senses.
“It’s the first year that we participated and trying to do the best we can. Mainly because we want to give excellent treatment to our clients and second because we do not know when they will qualify us. Then we always must be prepared for everything. I hope we are nominated, and I would be very happy, very honored to receive a prize.”
The Chef choice
- Beet with goat cheese foam, jocoque, truffle and pistachio.
- Main course
- Smoked Short Rib
- Chocolate Cake
- Brown Mule