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" Specialty: Traditional Mexican cuisine with modern influence Roberto Santiba\u00F1ez says he was inspired to become a chef thanks to his grandmother, who, an avid traveler, believed that all food should be prepared with global influence. Receiving his culinary education at Le Cordon Bleu, he then spent two years cooking in England. Santiba\u00F1ez returned to Mexico City, where he grew up, to cook for the Foreign Affairs Ministry. During this time, Santiba\u00F1ez rediscovered the intricate qualities of Mexican cooking. The chef went on to open three restaurants in Mexico City, where all received excellent reviews and helped revive the downtown area. In 1997, Santiba\u00F1ez moved to Texas, where he became the executive chef of Fonda San Miguel in Austin. During his time there, he was named Best Chef by the Austin Chronicle. In 2002, Santiba\u00F1ez became the culinary director of Rosa Mexicano, an upscale chain of restaurants on the East Coast. Many of his recipes were featured in the cookbook Rosa&amp;#039;s New Mexican Table. His recipes have also been published in many magazines, such as Gourmet and Martha Stewart Living. Santiba\u00F1ez has traveled extensively throughout the U.S., Mexico, Argentina, Chile, and Australia, while giving lectures and demonstrations on Mexican cuisine. The chef currently serves as culinary director of Maria Maria, a growing family of Mexican restaurants on the West Coast. Fun fact: Chef Roberto Santiba\u00F1ez has a passion for boxing. He used to box, but now enjoys the sport as a spectator. Recipes: Adobo Grilled Skirt Steak for Tacos Veracruz-Style Baked Red Snapper Watermelon Ice (Raspido de Sandia) "^^<http://www.w3.org/2001/XMLSchema#string>
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