Today we’d like to introduce you to Roberto Alcocer.
Hi Roberto, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My childhood memories are filled with being in the kitchen. Growing up in Baja California in Mexico, I was surrounded by really good ingredients and homecooking
Now as the chef of Valle in Oceanside. “ come from a family where we cook a lot, and I was always helping my mom in the kitchen — from washing dishes to helping prep meals. When I dined out with my grandparents, they always took me to fine dining places.
My love for cooking eventually took me across the Atlantic where I did my culinary education and training in France. I spent 12 years cooking across two different continents before opening my first restaurant, Malva, in Valle de Guadalupe.
In 2018, I was given the opportunity to take my talent to the U.S. when an executive asked me to serve as a consultant for Valle in Oceanside.
Instead of just consulting on the menu, I suggested myself as the chef. They were thrilled and that’s how it all started
Today, Valle is a thriving beachside eatery in North County where guests are treated to mouth-watering fine dining cuisines inspired by the flavors of Mexico. Ranging from seafood to land dishes, Valle has also been recognized by MICHELIN Guide with One star for 2023,2024 and probably next week for 2025
We all face challenges, but looking back would you describe it as a relatively smooth road?
No, but i wasnt expecting it also, i dont know any successful story with a smooth path, some of the struggles can be that the culinary world is part of the trades, so to make a good income you really need to work hard for long time and some times burns you out but you need to keep pushing, another one might be that in the US the restaurant industry lacks of vocation as in the boh as in the foh, its hard to finde staff committed and pasionate about the trade and some of them are just in this buisness while they find their next gig or while they succed as actors, singers nurses etc etc and in the kitchen its normally a job that they started in a fooc chain place because they didnt went to college and dint know what to do, its really hard to fin cooks with culinary degree, thing that in Mexico its not that hard as the hospitality world its in our veins, and there are several universitys of different prices so young people can become profesional cooks or servers
Appreciate you sharing that. What else should we know about what you do?
Valle, a Michelin-starred restaurant in Oceanside, California, offers a contemporary take on traditional Mexican cuisine. Chef Roberto Alcocer, known for his work at Baja’s Malva, brings his culinary expertise to this elegant space, overlooking the scenic Oceanside Pier. Valle’s menu features a seasonal eight-course tasting menu, showcasing the freshest ingredients and charcoal oven cooking. The dishes are a work of art, both visually and in terms of flavor. From the Etixtaml, a seven-layer tamale on top of a mole made of pumpkin seeds, tomato, and chilies, to the Kobe Carne Asada, featuring Drunken Kobe A5, onion, roasted guacamole, and chile toreado, each bite is an explosion of taste. The restaurant’s ambiance is warm and inviting, with stunning ocean views. The intricate details in the décor, from the wooden design above the fireplace to the custom handmade plates, create a truly immersive experience. Valle is a must-visit for anyone looking for a unique and unforgettable dining experience. The combination of Chef Alcocer’s culinary artistry, the beautiful setting, and the exceptional service makes Valle a true gem in Oceanside.
Do you have recommendations for books, apps, blogs, etc?
apps: gronda, strava and nike running
podcasts: chefpsa, se me antoja, on the pass
books: uff i collect them
Contact Info:
- Website: https://valleoceanside.com
- Instagram: https://www.instagram.com/valleoceanside/?hl=es
- Facebook: https://www.facebook.com/ValleOceanside/?locale=es_LA
