Sergio Rodriguez

Sous Chef

Born in Guerrero, Mexico, Chef Sergio came to New York with the determination to build a better future for his family. He got his start as a dishwasher and methodically worked his way through every station in the kitchen — prep, salad, grill, hot line — learning by doing and absorbing knowledge from every chef he worked alongside.

His early career took shape in the kitchens of several influential restaurants, including America and Arizona 206, where he first met Executive Chef and Partner Andy D’Amico. Sergio then went on to hone his skills at Contrapunto and Commune before joining the opening team at Commissary, gaining experience in fine dining service and mastering the balance of precision, speed, and consistency.

In 2003, Sergio reunited with Chef Andy to help open Nice Matin. More than two decades later, he remains a cornerstone of the restaurant, now leading the kitchen as Chef de Cuisine. He is guided by intuition and hands-on knowledge of every dish on the line. Mentors such as Chef Eric Starkman and Chef Andy have helped sharpen his palate and leadership style, encouraging him to trust his instincts and lead with empathy. He meets his team where they are, building strong, loyal relationships and creating an environment where people feel supported and motivated to grow.

Outside the kitchen, Sergio continues to study his craft, often reading culinary books and reflecting on how to bring his team closer together.