Chef Fermin Ortega

As a young chef in Mexico, Fermin Ortega always had the desire to prepare cuisine from around the world. As his desire and talents grew Chef Ortega made the move to New York City.

He began his career in the “salad station” at the Columbus Bakery where he soon met his future mentor Chef Virgilio Ortega. Seeing the promise in Fermin's future, Chef Virgilio asked Fermin to be his sous chef at his new business venture La Flor Bakery. Under Chef Virgilios tutelage Fermin expanded his knowledge of Mexican,French, and American cuisines. After eight years of service, Fermin joined Fabio Granato and Vittorio Assafs Italian restaurant, Serafina Lafayette. Acquiring the knowledge of how to prepare and produce Italian cuisine, Fermin went onto work at Toloache with chef Julian Medina. Still desiring to learn more about his craft, he soon went to a sous chef position at El Almacen De Buenos Aires, where the palate was Argentinian and Mexican.

All of these steps lead him to the executive chef position in the Serafina Restaurant Groups: Manana Mexican Restaurant and Lounge. Here Chef Fermin Ortega uses his knowledge and skills he has acquired to deliver dishes with a passion and dedication that is evident in all of the dishes.