Roberto Alcocer is not just a chefis a storyteller whose culinary creations transcend borders and traditions, taking his Mexican heritage to world-renowned levels of excellence with stars Michelin. From his native Mexico to the demanding culinary environments of France and SpainAlcocer has perfected a style that is both a tribute to its roots and a bold invention.
“My passion for cooking began as a child, I was always very curious about flavors and always willing to try everything. That, combined with the support of my family, motivated me to learn and experiment in the kitchen. This passion took me to Europe, where I formalized my culinary education and worked under the mentoring Michelin-starred chefs“, commented chef Roberto Alcocer in an interview with The Economist.
Chef Alcocer at the Valle restaurant
In the restaurants led by chef Alcocer, they have a firm commitment to sustainable and responsible cuisine. “We are deeply committed to sustainability and social responsibility in the kitchen. “This philosophy is reflected in how it selects ingredients and in the approach to promoting ethical practices in the industry, the goal is for the cuisine to not only be delicious, but also conscious and respectful of the environment and local communities,” he said.
“He spent more than two decades, in love with the gastronomy of both Mexico and the world and my experience in kitchens in France and Spainallows me to create a unique and constantly evolving concept, I consider that this fusion of rigorous learning and love for native ingredients is the essence,” he mentioned.
He said that the experience acquired in Europe was fundamental. “I learned the importance of technique and precision, but also the value of innovating and taking risks. I have tried to combine the best of both worlds: the meticulousness of European cuisine and the richness of flavors that Mexico offers”.
Valley Saucer
Alcocer plans to continue exploring and expanding its influence on global gastronomy. With projects that They promise to innovate even more in high-end cuisineaims to continue surprising and delighting the world with its unique approach, masterfully combining flavor, culture and innovation.
“In each creation, I seek to revive traditions and fuse them with contemporary innovations, offering not only food, but a complete cultural experience,” said chef Roberto Alcocer.
Restaurants and recognitions
Valle, the first restaurant with a Michelin star (2023) in Oceanside, California, USA is proud to offer fresh, select California ingredients. “We fuse the flavors of the Guadalupe Valley in Baja California, Mexico. Diners can enjoy a seasonal eight-course tasting menu, highlighting the best of Californian produce, accompanied by a selection of wines that includes labels from our vineyard,” said Chef Alcocer.
Valle not only celebrates local produce with a menu that evolves with the seasons, but it has also captured the attention of the Michelin Guidegiving it a star for its exceptionality this year. Valle is a place where diners not only eat, but experience the history and culture of Baja California through its gastronomy.
A sample of dessert in Valle
Another of the restaurants he operates is Malva, his first restaurant located in Valle de Guadalupe, which also obtained a Michelin star this year. “I am so proud of our team at Malva for their dedication and passion, which led us to be included in the Michelin Mexico Guide “It is a testament to our tireless pursuit of dedication, passion and endless work that we have put into Malva since its inception eleven years ago.”
Creativity
Chef Alcocer preparing the Black Menu
Roberto Alcocer has transcended the traditional role of a chef to become a ambassador of Mexican cuisine in the world. With each dish, he invites his diners to join him on a sensory journey that celebrates the rich tapestry culture of Mexico and its limitless potential on the world culinary scene.
Next November 2, Chef Alcocer will create the experience of Black Menu at Valle Restaurantlocated at the Mission Pacific Beach Resort, a culinary celebration of the Day of the Dead. “This menu is an exploration of the color black in the kitchen, where each dish is not only a visual and gustatory delight, but also a tribute to those who have passed. From black onion tartars to sophisticated black cod preparations, each menu item tells a part of Mexico’s cultural history,” said Roberto Alcocer.
“The Black Menu is not just a meal, it is a journey through our traditions, celebrating life and death with every bite,” said chef Roberto Alcocer.
Chef Alcocer said he is focused on continuing to raise the level of his restaurants and getting Era to also be recognized with a Michelin star. “In addition, I am exploring the possibility of opening a new concept that could involve a gourmet taqueria in San Diegosomething that really reflects my love for Mexican cuisine in a more accessible format,” he concluded.
