Chef Roberto Alcocer on Valle & Mexican Fine Dining
SEP 23, 202547 MIN
Chef Roberto Alcocer on Valle & Mexican Fine Dining
SEP 23, 202547 MIN
Description
<blockquote>
<p>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.</p>
<p>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.</p>
<p>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.</p>
</blockquote>
<h2>What you’ll learn from Chef Roberto Alcocer</h2>
<ul>
<li data-start="1325" data-end="1428"><strong data-start="1325" data-end="1335">[2:11]</strong> Growing up in a traditional Mexican household: smells, flavors, and values that shaped him</li>
<li data-start="1431" data-end="1492"><strong data-start="1431" data-end="1441">[6:59]</strong> Why were his parents against him becoming a chef</li>
<li data-start="1495" data-end="1566"><strong data-start="1495" data-end="1505">[9:03]</strong> The pivotal year Roberto Alcocer spent studying culinary arts in France</li>
<li data-start="1569" data-end="1646"><strong data-start="1569" data-end="1580">[11:19]</strong> Starting out in a now Michelin-starred restaurant—as a teenager</li>
<li data-start="1649" data-end="1725"><strong data-start="1649" data-end="1660">[12:14]</strong> The moment Roberto Alcocer realized that pressure fuels him, not breaks him</li>
<li data-start="1728" data-end="1818"><strong data-start="1728" data-end="1739">[15:05]</strong> Precision, pride, and flavor: What Spanish kitchens taught him about finesse</li>
<li data-start="1821" data-end="1906"><strong data-start="1821" data-end="1832">[16:35]</strong> His belief that fine dining must “surprise and overdeliver” every night</li>
<li data-start="1909" data-end="2001"><strong data-start="1909" data-end="1920">[17:03]</strong> The contrast between <strong data-start="1942" data-end="1951">Malva</strong>’s rustic charm and <strong data-start="1971" data-end="1980">Valle</strong>’s refined elegance</li>
<li data-start="2004" data-end="2078"><strong data-start="2004" data-end="2015">[17:03]</strong> Why Malva is <em data-start="2029" data-end="2053">“a table in the farm,”</em> not just farm-to-table</li>
<li data-start="2081" data-end="2165"><strong data-start="2081" data-end="2092">[21:52]</strong> His strategic pursuit of a Michelin star—and the pressure that follows</li>
<li data-start="2168" data-end="2242"><strong data-start="2168" data-end="2179">[22:56]</strong> How Roberto Alcocer manages high-stress environments without anger or ego</li>
<li data-start="2245" data-end="2326"><strong data-start="2245" data-end="2256">[25:11]</strong> The evolving leadership gap: why mentoring Gen Z chefs is different</li>
<li data-start="2329" data-end="2413"><strong data-start="2329" data-end="2340">[26:45]</strong> His belief that “every chef needs to be a little bit crazy” to succeed</li>
<li data-start="2416" data-end="2499"><strong data-start="2416" data-end="2427">[26:56]</strong> The unconscious bias against Mexican cuisine in the fine dining world</li>
<li data-start="2502" data-end="2587"><strong data-start="2502" data-end="2513">[28:36]</strong> Balancing authenticity with elevated expectations in a Michelin setting</li>
<li data-start="2590" data-end="2659"><strong data-start="2590" data-end="2601">[30:20]</strong> The most important advice he gives to young cooks today</li>
<li data-start="2662" data-end="2730"><strong data-start="2662" data-end="2673">[33:52]</strong> Why mistakes are the best teachers in a chef’s journey</li>
<li data-start="2733" data-end="2820"><strong data-start="2733" data-end="2744">[38:50]</strong> How he empowers Mexican-American cooks to embrace their cultural heritage</li>
<li data-start="2823" data-end="2893"><strong data-start="2823" data-end="2834">[39:04]</strong> Roberto’s favorite local restaurants to try in San Diego</li>
<li data-start="2896" data-end="2957"><strong data-start="2896" data-end="2907">[41:27]</strong> His unexpected drink of choice: it’s not mezcal</li>
<li data-start="2960" data-end="3025"><strong data-start="2960" data-end="2971">[42:45]</strong> What he’d tell his younger self if he could go back</li>
<li data-start="3028" data-end="3098"><strong data-start="3028" data-end="3039">[45:31]</strong> How the pandemic reshaped his outlook on work-life balance</li>
</ul>
<h2>Beyond the Mic: My Stories in Print</h2>
<p> <a href="https://flavorsunknown.com/product/a-taste-of-madagascar/" target="_blank"><br />
<img fetchpriority="high" decoding="async" width="564" height="840" src="https://flavorsunknown.com/wp-content/uploads/2025/07/A-Taste-of-Madagascar-final-new-2025.jpg" alt="" srcset="https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2025/07/A-Taste-of-Madagascar-final-new-2025.jpg?w=564&ssl=1 564w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2025/07/A-Taste-of-Madagascar-final-new-2025.jpg?resize=201%2C300&ssl=1 201w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2025/07/A-Taste-of-Madagascar-final-new-2025.jpg?resize=350%2C521&ssl=1 350w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2025/07/A-Taste-of-Madagascar-final-new-2025.jpg?resize=400%2C596&ssl=1 400w" sizes="(max-width: 564px) 100vw, 564px" /> </a></p>
<p>A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.</p>
<p>Publication date: Tuesday, January 27, 2026</p>
<h3>Pre-order the book <a href="https://flavorsunknown.com/product/a-taste-of-madagascar/" target="_blank" rel="noopener">here</a>!</h3>
<p> <a href="https://flavorsunknown.com/shoppage/" target="_blank"><br />
<img decoding="async" width="343" height="426" src="https://flavorsunknown.com/wp-content/uploads/2022/09/Conversations-Behind-the-Kitchen-Door.jpg" alt="" srcset="https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/09/Conversations-Behind-the-Kitchen-Door.jpg?w=343&ssl=1 343w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/09/Conversations-Behind-the-Kitchen-Door.jpg?resize=242%2C300&ssl=1 242w" sizes="(max-width: 343px) 100vw, 343px" /> </a></p>
<p>“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the <em data-start="585" data-end="602">Flavors Unknown</em> podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.</p>
<h3>Get the book <a href="https://www.amazon.com/Conversations-Behind-Kitchen-Door-American/dp/1631959174" target="_blank" rel="noopener">here</a>!</h3>
<h2>Links to most downloaded episodes (click on any picture to listen to the episode)</h2>
<figure>
<a href="https://flavorsunknown.com/4-influences-that-shaped-hawaii-food-culture-by-sheldon-simeon/" target="_blank"><br />
<img decoding="async" width="1024" height="576" src="https://flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover-1024x576.jpg" alt="Chef Sheldon Simeon" srcset="https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=1024%2C576&ssl=1 1024w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=300%2C169&ssl=1 300w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=768%2C432&ssl=1 768w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=1536%2C864&ssl=1 1536w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=2048%2C1152&ssl=1 2048w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=350%2C197&ssl=1 350w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=800%2C450&ssl=1 800w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=400%2C225&ssl=1 400w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?w=1920&ssl=1 1920w" sizes="(max-width: 1024px) 100vw, 1024px" /> </a><figcaption>Chef Sheldon Simeon</figcaption></figure>
<figure>
<a href="https://flavorsunknown.com/breaking-the-rules-by-chef-andy-doubrava/" target="_blank"><br />
<img loading="lazy" decoding="async" width="1024" height="576" src="https://flavorsunknown.com/wp-content/uploads/2022/06/AD-Cover.jpg" alt="Chef Andy Doubrava" /> </a><figcaption>Chef Andy Doubrava</figcaption></figure>
<figure>
<a href="https://flavorsunknown.com/nina-compton-from-caribbean-flavors-to-nola/" target="_blank"><br />
<img loading="lazy" decoding="async" width="1024" height="576" src="https://flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton-1024x576.jpg" alt="Chef Nina Compton" srcset="https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=1024%2C576&ssl=1 1024w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=300%2C169&ssl=1 300w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=768%2C432&ssl=1 768w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=1536%2C864&ssl=1 1536w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?w=1920&ssl=1 1920w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=350%2C197&ssl=1 350w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=800%2C450&ssl=1 800w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=400%2C225&ssl=1 400w" sizes="(max-width: 1024px) 100vw, 1024px" /> </a><figcaption>Chef Nina Compton</figcaption></figure>
<figure>
<a href="https://flavorsunknown.com/a-taste-of-life-with-chef-jacques-pepin/" target="_blank"><br />
<img loading="lazy" decoding="async" width="1024" height="576" src="https://flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1-1024x576.jpg" alt="Chef Jacques Pepin" srcset="https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=1024%2C576&ssl=1 1024w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=300%2C169&ssl=1 300w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=768%2C432&ssl=1 768w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=1536%2C864&ssl=1 1536w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?w=1920&ssl=1 1920w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=350%2C197&ssl=1 350w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=800%2C450&ssl=1 800w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=400%2C225&ssl=1 400w" sizes="(max-width: 1024px) 100vw, 1024px" /> </a><figcaption>Chef Jacques Pepin</figcaption></figure>
<h2>Social media</h2>
<p>Chef Roberto Alcocer</p>
<p> <a href="https://www.instagram.com/alcocerroberto/?hl=en" target="_blank"><br />
Instagram<br />
</a><br />
<a href="https://www.facebook.com/roberto.alcocer.607969" target="_blank"><br />
Facebook<br />
</a></p>
<h2>Social media</h2>
<p>Valle Oceanside</p>
<p> <a href="https://www.instagram.com/valleoceanside/?hl=en" target="_blank"><br />
Instagram<br />
</a><br />
<a href="https://www.facebook.com/ValleOceanside" target="_blank"><br />
Facebook<br />
</a></p>
<h2>Links mentioned in this episode</h2>
<p><a href="https://www.valleoceanside.com/" target="_blank" rel="noopener">Valle Restaurant at Oceanside</a></p>
<h4>SUBSCRIBE</h4>
<h5>TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER</h5>
![<description><blockquote>
<p>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.</p>
<p>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.</p>
<p>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&#8217;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.</p>
</blockquote>
<h2>What you&#8217;ll learn from Chef Roberto Alcocer</h2>
<ul>
<li data-start="1325" data-end="1428"><strong data-start="1325" data-end="1335">[2:11]</strong> Growing up in a traditional Mexican household: smells, flavors, and values that shaped him</li>
<li data-start="1431" data-end="1492"><strong data-start="1431" data-end="1441">[6:59]</strong> Why were his parents against him becoming a chef</li>
<li data-start="1495" data-end="1566"><strong data-start="1495" data-end="1505">[9:03]</strong> The pivotal year Roberto Alcocer spent studying culinary arts in France</li>
<li data-start="1569" data-end="1646"><strong data-start="1569" data-end="1580">[11:19]</strong> Starting out in a now Michelin-starred restaurant—as a teenager</li>
<li data-start="1649" data-end="1725"><strong data-start="1649" data-end="1660">[12:14]</strong> The moment Roberto Alcocer realized that pressure fuels him, not breaks him</li>
<li data-start="1728" data-end="1818"><strong data-start="1728" data-end="1739">[15:05]</strong> Precision, pride, and flavor: What Spanish kitchens taught him about finesse</li>
<li data-start="1821" data-end="1906"><strong data-start="1821" data-end="1832">[16:35]</strong> His belief that fine dining must “surprise and overdeliver” every night</li>
<li data-start="1909" data-end="2001"><strong data-start="1909" data-end="1920">[17:03]</strong> The contrast between <strong data-start="1942" data-end="1951">Malva</strong>’s rustic charm and <strong data-start="1971" data-end="1980">Valle</strong>’s refined elegance</li>
<li data-start="2004" data-end="2078"><strong data-start="2004" data-end="2015">[17:03]</strong> Why Malva is <em data-start="2029" data-end="2053">“a table in the farm,”</em> not just farm-to-table</li>
<li data-start="2081" data-end="2165"><strong data-start="2081" data-end="2092">[21:52]</strong> His strategic pursuit of a Michelin star—and the pressure that follows</li>
<li data-start="2168" data-end="2242"><strong data-start="2168" data-end="2179">[22:56]</strong> How Roberto Alcocer manages high-stress environments without anger or ego</li>
<li data-start="2245" data-end="2326"><strong data-start="2245" data-end="2256">[25:11]</strong> The evolving leadership gap: why mentoring Gen Z chefs is different</li>
<li data-start="2329" data-end="2413"><strong data-start="2329" data-end="2340">[26:45]</strong> His belief that “every chef needs to be a little bit crazy” to succeed</li>
<li data-start="2416" data-end="2499"><strong data-start="2416" data-end="2427">[26:56]</strong> The unconscious bias against Mexican cuisine in the fine dining world</li>
<li data-start="2502" data-end="2587"><strong data-start="2502" data-end="2513">[28:36]</strong> Balancing authenticity with elevated expectations in a Michelin setting</li>
<li data-start="2590" data-end="2659"><strong data-start="2590" data-end="2601">[30:20]</strong> The most important advice he gives to young cooks today</li>
<li data-start="2662" data-end="2730"><strong data-start="2662" data-end="2673">[33:52]</strong> Why mistakes are the best teachers in a chef’s journey</li>
<li data-start="2733" data-end="2820"><strong data-start="2733" data-end="2744">[38:50]</strong> How he empowers Mexican-American cooks to embrace their cultural heritage</li>
<li data-start="2823" data-end="2893"><strong data-start="2823" data-end="2834">[39:04]</strong> Roberto’s favorite local restaurants to try in San Diego</li>
<li data-start="2896" data-end="2957"><strong data-start="2896" data-end="2907">[41:27]</strong> His unexpected drink of choice: it’s not mezcal</li>
<li data-start="2960" data-end="3025"><strong data-start="2960" data-end="2971">[42:45]</strong> What he’d tell his younger self if he could go back</li>
<li data-start="3028" data-end="3098"><strong data-start="3028" data-end="3039">[45:31]</strong> How the pandemic reshaped his outlook on work-life balance</li>
</ul>
<h2>Beyond the Mic: My Stories in Print</h2>
<p> <a href="https://flavorsunknown.com/product/a-taste-of-madagascar/" target="_blank"><br />
<img fetchpriority="high" decoding="async" width="564" height="840" src="https://flavorsunknown.com/wp-content/uploads/2025/07/A-Taste-of-Madagascar-final-new-2025.jpg" alt="" srcset="https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2025/07/A-Taste-of-Madagascar-final-new-2025.jpg?w=564&amp;ssl=1 564w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2025/07/A-Taste-of-Madagascar-final-new-2025.jpg?resize=201%2C300&amp;ssl=1 201w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2025/07/A-Taste-of-Madagascar-final-new-2025.jpg?resize=350%2C521&amp;ssl=1 350w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2025/07/A-Taste-of-Madagascar-final-new-2025.jpg?resize=400%2C596&amp;ssl=1 400w" sizes="(max-width: 564px) 100vw, 564px" /> </a></p>
<p>A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.</p>
<p>Publication date: Tuesday, January 27, 2026</p>
<h3>Pre-order the book <a href="https://flavorsunknown.com/product/a-taste-of-madagascar/" target="_blank" rel="noopener">here</a>!</h3>
<p> <a href="https://flavorsunknown.com/shoppage/" target="_blank"><br />
<img decoding="async" width="343" height="426" src="https://flavorsunknown.com/wp-content/uploads/2022/09/Conversations-Behind-the-Kitchen-Door.jpg" alt="" srcset="https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/09/Conversations-Behind-the-Kitchen-Door.jpg?w=343&amp;ssl=1 343w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/09/Conversations-Behind-the-Kitchen-Door.jpg?resize=242%2C300&amp;ssl=1 242w" sizes="(max-width: 343px) 100vw, 343px" /> </a></p>
<p>&#8220;Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the <em data-start="585" data-end="602">Flavors Unknown</em> podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.</p>
<h3>Get the book <a href="https://www.amazon.com/Conversations-Behind-Kitchen-Door-American/dp/1631959174" target="_blank" rel="noopener">here</a>!</h3>
<h2>Links to most downloaded episodes (click on any picture to listen to the episode)</h2>
<figure>
<a href="https://flavorsunknown.com/4-influences-that-shaped-hawaii-food-culture-by-sheldon-simeon/" target="_blank"><br />
<img decoding="async" width="1024" height="576" src="https://flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover-1024x576.jpg" alt="Chef Sheldon Simeon" srcset="https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=1024%2C576&amp;ssl=1 1024w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=300%2C169&amp;ssl=1 300w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=768%2C432&amp;ssl=1 768w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=1536%2C864&amp;ssl=1 1536w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=2048%2C1152&amp;ssl=1 2048w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=350%2C197&amp;ssl=1 350w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=800%2C450&amp;ssl=1 800w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?resize=400%2C225&amp;ssl=1 400w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2022/01/Sheldon-Cover.jpg?w=1920&amp;ssl=1 1920w" sizes="(max-width: 1024px) 100vw, 1024px" /> </a><figcaption>Chef Sheldon Simeon</figcaption></figure>
<figure>
<a href="https://flavorsunknown.com/breaking-the-rules-by-chef-andy-doubrava/" target="_blank"><br />
<img loading="lazy" decoding="async" width="1024" height="576" src="https://flavorsunknown.com/wp-content/uploads/2022/06/AD-Cover.jpg" alt="Chef Andy Doubrava" /> </a><figcaption>Chef Andy Doubrava</figcaption></figure>
<figure>
<a href="https://flavorsunknown.com/nina-compton-from-caribbean-flavors-to-nola/" target="_blank"><br />
<img loading="lazy" decoding="async" width="1024" height="576" src="https://flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton-1024x576.jpg" alt="Chef Nina Compton" srcset="https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=1024%2C576&amp;ssl=1 1024w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=300%2C169&amp;ssl=1 300w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=768%2C432&amp;ssl=1 768w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=1536%2C864&amp;ssl=1 1536w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?w=1920&amp;ssl=1 1920w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=350%2C197&amp;ssl=1 350w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=800%2C450&amp;ssl=1 800w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2024/04/Nina-Compton.jpg?resize=400%2C225&amp;ssl=1 400w" sizes="(max-width: 1024px) 100vw, 1024px" /> </a><figcaption>Chef Nina Compton</figcaption></figure>
<figure>
<a href="https://flavorsunknown.com/a-taste-of-life-with-chef-jacques-pepin/" target="_blank"><br />
<img loading="lazy" decoding="async" width="1024" height="576" src="https://flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1-1024x576.jpg" alt="Chef Jacques Pepin" srcset="https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=1024%2C576&amp;ssl=1 1024w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=300%2C169&amp;ssl=1 300w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=768%2C432&amp;ssl=1 768w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=1536%2C864&amp;ssl=1 1536w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?w=1920&amp;ssl=1 1920w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=350%2C197&amp;ssl=1 350w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=800%2C450&amp;ssl=1 800w, https://i0.wp.com/flavorsunknown.com/wp-content/uploads/2023/06/Jacques-Pepin-1.jpg?resize=400%2C225&amp;ssl=1 400w" sizes="(max-width: 1024px) 100vw, 1024px" /> </a><figcaption>Chef Jacques Pepin</figcaption></figure>
<h2>Social media</h2>
<p>Chef Roberto Alcocer</p>
<p> <a href="https://www.instagram.com/alcocerroberto/?hl=en" target="_blank"><br />
Instagram<br />
</a><br />
<a href="https://www.facebook.com/roberto.alcocer.607969" target="_blank"><br />
Facebook<br />
</a></p>
<h2>Social media</h2>
<p>Valle Oceanside</p>
<p> <a href="https://www.instagram.com/valleoceanside/?hl=en" target="_blank"><br />
Instagram<br />
</a><br />
<a href="https://www.facebook.com/ValleOceanside" target="_blank"><br />
Facebook<br />
</a></p>
<h2>Links mentioned in this episode</h2>
<p><a href="https://www.valleoceanside.com/" target="_blank" rel="noopener">Valle Restaurant at Oceanside</a></p>
<h4>SUBSCRIBE</h4>
<h5>TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER</h5></description>](https://us-central1-podcastguru-217d6.cloudfunctions.net/gcf_get_image?image_url=https://is1-ssl.mzstatic.com/image/thumb/Podcasts125/v4/bf/70/10/bf701027-31bb-a889-79af-6c1e6363e5dd/mza_1917455673051876003.jpg/600x600bb.jpg&width=300&height=300&api_key=xqFmUFX5BHLBTA)