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Rising Stars: Meet Roberto Alcocer

Today we’d like to introduce you to Roberto Alcocer.

Hi Roberto, so excited to have you with us today. What can you tell us about your story?
I started in France at 17 years old at lycee hoteliere condorcet in arcachon france, during the morning I was at culinary school and in the after noon I was a commis (apprentice) at Le Patio (*michelin starred) during one year, after that I came back to Mexico and went to the University for a Culinary degree, while studying I was working also in different places of the city from bars to restaurants always trying to learn different places and work forms at the end of my career I went to Belgium’s and did a restaurant and hotel manager diploma, then return to France for an internship and then back to Mexico to work on couple places for then became the Chef for Sempra Energy based in San Diego and in Ensenada, working directly for the CEO and Boardmembers of the company and special guests, after 3.5 years there I decide it’s was time to open my own place and almost nine years ago I open Malva at Valle de Guadalupe, during those 9 years I have open other projects like Vesuvio my charcoal oven company, Bodega ERA a boutique wine project, consult and open a couple restaurants until 2018 that Oceanside project came to the table. So Valle has been in the books since then, planning and designing the restaurant from the bottom, having the opportunity to work with the designers, the architects, designing the flatware, the napkins… everything in Valle is there for a reason.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
There’s nothing smooth if you choose this trade, it has been a challenge, some of the struggles has been that this is not a fair trade, you work a lot for a really low pay when you are starting, so to save to open your own place takes a lot of time, savings and sacrifices… sometimes I was in the middle pf the decision of saving or traveling and paying to learn. Find the balance is the key in this trade, if you work too much, you don’t have personal life, if you have personal life, you don’t succeed so, is finding the balance.

Can you tell our readers more about what you do and what you think sets you apart from others?
Right now, I Tun Valle and The Rooftop in Oceanside, Malva and Dr. Pizza in Ensenada. COO of Vesuvio Charcoal oven and manage Bodega ERA

What do you specialize in: in a personal take of a farm to table inspired kitchen. What are you known for: am I known???

What are you most proud of? My wife and kids, they behave as champions having to move to the USA with do a short notice and having to leave a perfect life in Mexico in order to support me to achieve my professional goals.

What sets you apart from others? That, my family comes first, if they are fine, I can conquer the world…

What’s next?
Baby steps, in my head I have a ton of plans and goals…. First, let’s make Valle the place of Oceanside and San Diego, then will see

Contact Info:

  • Website: ValleOceanside.com
  • Instagram: @alcocerroberto, @valleoceanside, @malvarestaurant @vesuvioovens


Image Credits
Audrey Ma. Torres photoworks

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