Santibanez-Roberto

Roberto Santibanez

Biography

A native of Mexico City, Chef Roberto Santibañez grew up in his grandmother’s kitchen where he learned that food preparation does not always have to be by the book. His innovative style and understanding of the complexities of Mexican cuisine have led him to create many successful contemporary Mexican restaurants, including the renowned Fonda restaurants in New York City. Mi Vida Restaurante in Washington DC and Blue Dalia in Natick MASS.

His menus are always inspired in his hometown of Mexico City.

Chef Santibañez graduated with honors from Paris’ prestigious Le Cordon Bleu. Following a... READ MORE

A native of Mexico City, Chef Roberto Santibañez grew up in his grandmother’s kitchen where he learned that food preparation does not always have to be by the book. His innovative style and understanding of the complexities of Mexican cuisine have led him to create many successful contemporary Mexican restaurants, including the renowned Fonda restaurants in New York City. Mi Vida Restaurante in Washington DC and Blue Dalia in Natick MASS.

His menus are always inspired in his hometown of Mexico City.

Chef Santibañez graduated with honors from Paris’ prestigious Le Cordon Bleu. Following a return to his home in Mexico City, he founded three highly acclaimed restaurants before serving four years as executive chef at Fonda San Miguel in Austin, where his food earned five stars by the Austin American Statesman and he was named “Best Chef” by the Austin Chronicle. From there, he spent five years as Culinary Director of Rosa Mexicano restaurants before opening his now 3 Fonda restaurants in Manhattan and Brooklyn.

In addition to his role as chef and restauranteur, Chef Santibañez’s is also a renowned author. Rosa’s New Mexican Table (2007), his first book, was nominated for an IACP Cookbook Award and a James Beard Foundation Book Award. His second, Truly Mexican, was named by The New York Times as one of the Notable Cookbooks of 2011. Food & Wine honored his third, Tacos, Tortas and Tamales, as one of the best cookbooks of 2012.

Additionally, Chef Santibañez serves on The Culinary Institute of America’s Latin Cuisines Advisory Council, consults for Wegmans and Sodexo as well as for other important food institutions around the world.

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