Our team

Young, creative, perfectionist and tireless worker are some of the qualities that Chimo possesses. Since his time as a cookery student, he has always been involved in Pablo Margós’ professional projects. His internship with Vicente Patiño and Luis Asensio at Saiti was a turning point in his approach to his work in the kitchen. In 2017 he started as a chef at Pelayo Gastro Trinquet. After a year as head chef at Vaqueta Gastro Mercat, he returned to Pelayo Gastro Trinquet, but this time as head chef.

He was born in Buenos Aires in 1992. It was there that he started to get to know the world of cooking and found his first jobs. During a holiday, a Valencian woman stole his heart and he decided to move to Spain, taking advantage of his dual nationality. He arrived in Valencia in 2015, where he worked in several restaurants in the city. In 2019 he joined the kitchen team that opened Vaqueta Gastro Mercat. With an insatiable hunger to keep learning and an enviable team-building ability, he is currently the restaurant’s head chef. The three words that best define his cuisine are: meat, charcoal and smoke.

Roberto grew up watching his grandmother cook. At the age of 16 he entered the kitchen of a restaurant in his village, Buñol. He began his cooking studies while continuing to work. There he discovered that cooking made him happy. She moved to Valencia to continue learning and evolving. In 2017 he started working at Pelayo Gastro Trinquet. In 2019 he became head chef at Vaqueta Gastro Mercat alongside Chimo Faubell. After a year as head chef in Madrid, he returns to Valencia to head the kitchen of the new Casa Baldo.