Corporate Chef, Mission Group
Hailing from some of the top South Florida kitchens like Blue Door at Delano and Barton G, chef Roberto has successfully worked his way up the industry ladder. He has been exposed to all kinds of operations from free standing restaurants and world-renowned country clubs to operational consulting, both domestically and overseas. He also has had the opportunity to train under high profile chefs like Calude Troisgros, Robert Fasce and Richard Sandoval, among others. Most recently Roberto served as Executive Chef at The Smith in Penn Quarter. After a seven month stint as Executive Chef of Mission Navy Yard, Roberto now oversees all kitchen operations at Mission Navy Yard, Hawthorne, Mission Dupont and The Admiral.