Roberto Alcocer

Since 2013, ownership of Malva in Valle de Guadalupe, Mexico has given Roberto Alcocer a direct line from kitchen to restaurant identity. At Malva, his role as restaurant owner and Executive Chef is expressed through a personal point of view that favors control, balance, and clarity over decoration. The cooking reads as measured and deliberate, with attention paid to the structure of a plate as much as to flavour. He is also Executive Chef of Valle, where that same sensibility continues to define the restaurant’s present direction.

At Valle in Oceanside, Roberto Alcocer is named Executive Chef, placing him at the center of the restaurant’s current work. He also remains Executive Chef and owner of Malva, keeping his own culinary outlook tied to the places where it is most fully expressed. Across both kitchens, the throughline is consistency: exacting technique, clear intention, and a style that leaves room for ingredients to register without extra noise.

Roberto's signature dishes include Tetela. In the context of his cooking, the dish sits inside a register that keeps tradition and personal authorship in balance. It works as a concise marker of style: rooted, precise, and immediately identifiable as his.