As Executive Sous Chef, Sergio Gelabert is second in command under Chef Solomon Flatow and brings international sensibilities and organizational structure to the MGCE kitchen.  Born in Havana, Sergio received culinary training at the renowned Hotel Comodoro before moving to Spain.  From there, he worked throughout Europe to refine his culinary passions by working at a variety of establishments in the Canary Islands, Barcelona and Madrid.  Sergio gained his best education under Michelin-star recipient Chef Ramon Freixa before establishing himself in the United States as lead Sous Chef at the Standard Hotel and Union Square Events.  Joining the team at MGCE is a professional step he considers to be amongst his proudest to date.