74 PUNCHMAGAZINE.COM or not,” he says. “I liked learning everything I could in the kitchen.” Eventually, Roberto cut his professional teeth working at both high-volume restaurants as well as fine dining establishments. “I would learn how to cook quickly when I worked at a huge Italian restaurant where we would do 900 covers on a Saturday night,” he recalls. “But I also learned classic skills from Michelinstarred chefs I started working with after that. So I learned how to cook efficiently while using refined techniques. I didn’t go to culinary school but that was my schooling right there.” When Roberto moved to the Bay Area after marrying a South Bay native in 2013, he began working for restaurateur Andrew Welch. {food coloring}
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