Meet Our Chef
Chef Hugo Roblero was born in the state of Chiapas on Nov. 10, 1987, and his family moved to Los Cabos when he was just a little boy. Here his interest in cooking began, at the age of 15, as he watched his mother cook, intrigued by the mixes of ingredients.
Before joining Casianos team, he worded as cook in several international cuisine restaurants, such as La Internacional restaurant and the specialty restaurant at the Grand Faro Hotel.
In 2009 he started working in the kitchen at Casianos San José del Cabo and here his interest for the various types of cuisine really sparkled.
As chef, Hugo admits that he must be always creative when it comes to preparing a dish, since he aims at satisfying all kinds of taste buds. One of his goals is to combine different types of ingredients to create unmatchable flavors.
After spending several years at Casianos, he decided to try his luck by taking over a restaurant. He was executive chef at Peacocks restaurant, where he stood out for his skills and attitudes. Two years later he went back to working for Chef Casiano Reyes, this time as head of the catering kitchen.
Currently, Chef Hugo Roblero is executive chef at the restaurant Casianos Riviera Nayarit, located inside Alamar’s Beach Club.