In 2003, he opened Néctar, a restaurant dedicated to reimagining the region’s traditional flavors with a modern twist. Later, he launched Huniik, an intimate dining space where he takes a deeper dive into local ingredients, culture, and storytelling through food.Before returning to Mérida, Roberto trained in some of the world’s most acclaimed kitchens: The Fat Duck in the UK, Noma in Copenhagen, Per Se in New York, and Les Créations de Narisawa in Tokyo. These experiences helped shape his creative approach and sparked new ways to celebrate his roots.Back home, he blends global techniques with the heart of Yucatán’s culinary traditions. His work has earned widespread recognition and helped put Mérida on the map as one of Mexico’s most exciting food destinations. Often referred to as the father of modern Yucatán cuisine, Roberto continues to inspire a new generation of chefs and food lovers, proving that tradition and innovation can thrive side by side.