Roberto Santibañez

Coming Up

At Le Cordon Bleu, Paris, Roberto Santibañez trained in classical technique before building experience at Mi Vida and Rosa Mexicano restaurants. Those rooms shaped a disciplined style and a practical culinary instinct, both visible in the work that followed.

Where They Are Now

Contemporary Mexican cooking runs through Santibañez’s current posts: chef/owner of Fonda restaurants in Manhattan and Brooklyn, New York City, and culinary director of Mi Vida in Washington, DC. The geography is split, but the brief stays consistent.

Signature

The signature list under Roberto Santibañez points to the range he works within: enchiladas in black mole, duck zarape, Rosa’s New Mexican Table, Truly Mexican, and Tacos, Tortas and Tamales. The titles frame the kitchen’s register, moving between plated dishes and book-length reference points.

In Their Words “I was born and raised in Mexico City and grew up in a family of great cooks.”

Honors

Santibañez is a member of The Culinary Institute of America’s Latin Cuisines Advisory Council.

FAQ What is Roberto Santibañez's current role? Roberto Santibañez is Chef/Owner. Where did Roberto Santibañez train or study? Roberto Santibañez trained at Le Cordon Bleu, Paris. What is Roberto Santibañez known for? Contemporary Mexican cuisine.