Chef Roberto Alcocer on Valle & Mexican Fine Dining

In this episode of Flavors Unknown, I sit down with Chef Roberto Alcocer, the visionary behind two bold culinary concepts: Malva in Baja California, and Valle, the first Michelin-starred restaurant in Oceanside, California.

Born in Mexico City, Roberto’s journey is anything but traditional—his story takes us from early resistance at home to elite kitchens in France and Spain, from rustic open-air cooking to high-touch tasting menus rooted in Mexican terroir.

We talk about the pressures of perfection, cultural representation in fine dining, and why he believes every great chef has to be “a little cuckoo.” Whether you’re a culinary pro, an aspiring chef, or simply a lover of bold flavors and fearless storytelling, this episode offers a raw, honest look into what it takes to bridge two countries through one cuisine.

What you’ll learn from Chef Roberto Alcocer

• [2:11] Growing up in a traditional Mexican household: smells, flavors, and values that shaped him
• [6:59] Why were his parents against him becoming a chef
• [9:03] The pivotal year Roberto Alcocer spent studying culinary arts in France
• [11:19] Starting out in a now Michelin-starred restaurant—as a teenager
• [12:14] The moment Roberto Alcocer realized that pressure fuels him, not breaks him
• [15:05] Precision, pride, and flavor: What Spanish kitchens taught him about finesse
• [16:35] His belief that fine dining must “surprise and overdeliver” every night
• [17:03] The contrast between Malva’s rustic charm and Valle’s refined elegance
• [17:03] Why Malva is “a table in the farm,” not just farm-to-table
• [21:52] His strategic pursuit of a Michelin star—and the pressure that follows
• [22:56] How Roberto Alcocer manages high-stress environments without anger or ego
• [25:11] The evolving leadership gap: why mentoring Gen Z chefs is different
• [26:45] His belief that “every chef needs to be a little bit crazy” to succeed
• [26:56] The unconscious bias against Mexican cuisine in the fine dining world
• [28:36] Balancing authenticity with elevated expectations in a Michelin setting
• [30:20] The most important advice he gives to young cooks today
• [33:52] Why mistakes are the best teachers in a chef’s journey
• [38:50] How he empowers Mexican-American cooks to embrace their cultural heritage
• [39:04] Roberto’s favorite local restaurants to try in San Diego
• [41:27] His unexpected drink of choice: it’s not mezcal
• [42:45] What he’d tell his younger self if he could go back
• [45:31] How the pandemic reshaped his outlook on work-life balance

Beyond the Mic: My Stories in Print