Roberto Alcocer

An unforgettable Cinco de Mayo at Valle. In collaboration with @dobeltequila and @comalrestaurante , the evening unfolded through curated tequila pairings, signature cocktails crafted exclusively for the occasion, and a vibrant culinary experience by Chef @davidrocha_c . From the first pour to the final course, it was a celebration of craftsmanship, flavor, and the spirit of modern Mexican hospitality shared around the table. Thank you to everyone who joined us for the experience. We look forward to welcoming you back for our next takeover later this month. @dobeltequila @davidrocha_c @comalrestaurante @alcocerroberto

Last week, Valle celebrated Festival de Puebla with a one-night collaboration between Chef Roberto Alcocer and Chef Daniel Romero.   A thoughtfully composed tasting menu explored the richness of Puebla’s culinary traditions. Layered into the evening was the work of Gennaro García, whose Talavera pottery served as both canvas and context—bringing the visual language of Puebla to the table and elevating each course through texture and tradition.    Thank you to everyone who joined us for a night of flavor, culture, and connection. @danniel_romero @artegennaro @reservadelafamilia @reservadelafamilia_us @bohemiowine Photos: Dee Sandoval

Does Mexican food need to prove it belongs at the MICHELIN level? Mexico is one of the richest countries in gastronomy in the world. Chef Roberto Alcocer and his team at Valle have helped raise a new standard for contemporary Mexican cuisine. Listen to Wellness On The Rocks #29 with Chef Roberto Alcocer and get a look inside the kitchen of Valle to see how one of California’s top restaurants operates at the highest level. Wellness On The Rocks is hosted, produced, and edited by bartender Taylor McQuade. Full episodes available on Spotify, YouTube, and Apple Podcasts. Follow: @Alcocerroberto @Valleoceanside @Michelinguide @Wellness_ontherocks @Taylorredmondmcquade

And that’s a wrapped! Great weekend @pebblebeachfoodandwine , great food, awesome wine and the best crowd!! Thanks for having @valleoceanside See you next year!!

Got MASA!

On Episode #27 of Wellness On The Rocks, Nina Singer and I went category by category making our picks for San Diego Magazine’s Best Of 2026. 📍Recorded on site at Stout Public House in downtown San Diego. Category: Best Chef Our Picks: Chef Roberto Alcocer (Valle) / Chef Tara Monsod (Animae / Le Coq) Two chefs operating at the highest level of creativity, consistency, and a standard of excellence that continues to push San Diego forward. Go vote and support your favorite spots before March 22. Presented by Humano Tequila Tag a chef we should’ve picked. Episode #27 - Nina Singer is now live on Spotify, YouTube and Apple Podcasts. 📷: John Troxell @tara.monsod @animae.sandiego @lecoq.sd @alcocerroberto @valleoceanside @ninacoladagram @sandiegomag @humanotequila_official @wellness_ontherocks @taylorredmondmcquade

Chef Works is excited to officially launch 'The Works' by Chef Works on Substack! Each week we’ll be sharing chef features, behind-the-scenes moments from the industry, and the hottest tips and tricks to get the most out of your garments. If you’re passionate about the craft, the culture, and the gear that supports it, you won’t want to miss out! To kick things off, Chef Roberto Alcocer breaks down an essential culinary concept: What is terroir? Head to our Substack to find out more. Subscribe to 'The Works' by Chef Works and stay connected to the people and stories shaping the industry. 🔗 in bio #ChefWorks #Substack #SubstackHospitality #FindTheFork #Foodservice #Hospitality #Innovation

Después de trabajar a descansar! City Express fue la opción. Gracias por hospedarme!

Spring is here!!

Michelin dining experience 👨‍🍳 Our tasting menu dinner at Valle @valleoceanside by Chef Roberto Alcocer @alcocerroberto was a memorable Michelin-starred celebration of Baja and California flavors. The multi-course meal changes seasonally and showcases m delicious and beautifully plated traditional Mexican dishes in a fine-dining format. Our meal started outside on the private patio area. The views, fireplace, and ocean air are such a welcoming way to start the meal before the formal tasting menu begins. After enjoying cocktails and botanas on the patio, we moved inside for a more intimate setting for the rest of the tasting menu at Valle. At the end of our dinner, we were invited into the kitchen to watch the team in action. I even got to see Chef Roberto Alcocer preparing one of his signature dishes, and seeing the care and precision that goes into every course. 🦪 Botanas mushroom kombu infusion, not oyster trucha chintextle tostada, chicharrón chowder 🌽 Tejuino corn chowder ice cream, trout roe 🧅 Cebolla y Caviar charred onion, royal ossetra caviar, vegetable demi-glace 🥕 Zanahoria y Naranja carrot flan, glazed carrots, iberico, bottarga 🥩 Chancla somos maiz nixtamalized masa, A5 drunken wagyu, asiento, salsa ranchera 🦞 Taco de Langosta butter poached local lobster, sourdough tortilla, chilpachole bisque 🐟 Pescado a la Veracruzana harbor pelican daily catch, veracruzana sauce 🥩 Carne en su Jugo grilled american wagyu, frijoles vaquita, nixtamalized corn tortilla 🍚 Arroz con Leche jasmine rice, mexican vanilla, white chocolate, raspberry 🍊 Cutie mandarin, pith, yogurt, ginger, cardamom 🍮 Dulces corico, macaron, gomita 🌵 Cono cactus, lime, tajin Valle is located inside the Mission Pacific Hotel @missionpacifichotel with views of the Oceanside Pier and the ocean. #sandiegofood #sandiegorestaurants #michelinstarchef

Come with us behind the scenes at @valleoceanside ⭐️ This restaurant is putting Oceanside on the culinary map!

Los ciclos cambian, evolucionan, y a veces nos invitan a comenzar de nuevo. Después de una etapa profundamente especial, quiero compartirles que el último día de Malva en este espacio, MINA PENÉLOPE, será el 28 de febrero de 2026. Han sido años de mesas compartidas, conversaciones largas, copas que celebraron encuentros y cocina hecha con el corazón. Este lugar fue casa, aprendizaje y escenario de momentos que me llevo conmigo para siempre. Gracias en esta etapa a cada persona que se sentó a nuestra mesa y confió en lo que hacemos. En estos días que nos quedan, me encantará verlos por aquí para despedirnos de momento como se debe: cocinando, brindando y celebrando lo vivido y porque no, lo que viene! Muy pronto encontraré una nueva casa y, cuando eso suceda, serán los primeros en saberlo. La historia continuara con la misma filosofía y la misma pasión de siempre. Con cariño, Chef Roberto Alcocer