Chef
Roberto Santibañez
- Discipline
- Chef
Portrait of Roberto Santibañez
i. Biography
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.
The Sunday email
Read about chefs like Roberto Santibañez in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
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
Asked of Roberto
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.
Explore
The Sunday email
Read about chefs like Roberto Santibañez in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.