Meet Chef Roberto
Chef Roberto was inspired at a young age during his world travels, experiencing the many cultures of the culinary industry. Working as a chef on a cargo ship exposed him to diverse cultures, flavors, and concepts from around the world. Born in Viña del Mar, Chile, he was surrounded by fresh seafood and produce. He incorporated this knowledge and his travels to create flavors inspired by global cuisine. After leaving his years on the cargo ship, he moved to Barcelona, Spain, to advance further in the culinary field. He trained under the head chef at Caracoles, starting as a line cook in Spanish cuisine and eventually working his way up to Sous Chef. From there, he seized the opportunity to work as a Sous Chef on an oil platform in the North Sea, Scotland, gaining experience in a high-volume restaurant environment.
Chef Roberto then moved to Miami, Florida, where he helped open and establish La Carreta and El Cid Spanish restaurants. After spending many years in the Miami restaurant scene, he saw an opportunity to come to Michigan to help open and revitalize multiple restaurants, including Mediterranean, Spanish, Italian, and Cuban cuisines. With his unique culinary expertise, he has also developed a dining program that includes wine dinners, specialty catering, weddings, and more. Chef Roberto's recent successes can be seen in Downtown Detroit’s restaurants, Vicente’s Cuban Cuisine and Bolero Latin Cuisine. He is currently in Florida where he is initiating new gastronomic and culinary developments with an emphasis on high-quality, high-performance Mediterranean, Spanish and Cuban cuisine.