Roberto Hernandez was headhunted to join the ever expanding Esmirada Group of Restaurants in 2008 as the Executive Chef of Bodegas y Tapas.
His first position as chef came in 2003 with Restaurant Urkiola Mendi and previous to joining Bodegas y Tapas, he was the Assistant Executive Chef in Hotel Clement where he worked for three years.
Roberto's destiny as a chef was woven around happy memories of a delightful childhood spent in his mother's cosy traditional Spanish-styled kitchen. At barely 6 years old, together with his younger brother (incidentally also a chef today), their playground was their mother's kitchen, having fun learning the art of cooking and the pleasure of preparing scrumptious food.
