Valle’s Chef Roberto Alcocer. Courtesy photo

Chef Roberto Alcocer’s childhood memories are filled with being in the kitchen. Growing up in Baja California in Mexico, he said he was surrounded by a family of great cooks and fine taste buds. 

“My memories in the kitchen go as far back as I can remember,” said Alcocer, who is now the chef of Valle in Oceanside. “I come from a family where we cook a lot, and I was always helping my mom in the kitchen — from washing dishes to helping prep meals. When I dined out with my grandparents, they always took me to fine dining places.” 

Alcocer’s love for cooking eventually took him across the Atlantic where he did his culinary education and training in France. He spent 20 years cooking across two different continents before opening his first restaurant, Malva, in Valle de Guadalupe. 

In 2018, he was given the opportunity to take his talents to the U.S. when an executive asked him to serve as a consultant for Valle in Oceanside. 

“Instead of just consulting on the menu, I suggested myself as the chef. They were thrilled and that’s how it all started,” said Alcocer, who now lives in Carlsbad with his wife and two children.

The Cangrejo — crab chintextle, corn tostada, crab salpicon. Photo by Hoa Quach

Today, Valle is a thriving beachside eatery in North County where guests are treated to mouth-watering fine dining cuisines inspired by the flavors of Northern Mexico. Ranging from seafood to land dishes, Valle has also been recognized by MICHELIN Guide. 

“Valle is different from other restaurants in San Diego because we are respecting the traditions of Mexican cuisine but with a modern twist,” Alcocer said. “We source as much as possible directly from Mexico, including plateware, art, chilies, shellfish, and of course, our wine is from Baja to keep everything as authentic as possible. For the ingredients we can’t get from Baja, we source from local purveyors right here in San Diego and Oceanside.”

Aside from offering top service and cuisines, Alcocer he stays competitive by staying up-to-date on industry news and understanding the preferences of customers. Inspired by nature and the seasonal changes, he also adapts his menus often.

“Our entire menu changes every season, which keeps people coming back for a different culinary experience each time,” Alcocer said. “We’ve had guests cry in our dining room because the flavors remind them of their abuelitas. We’ve also had locals thank us for opening such a special place in their community. I see Valle as a solid/staple restaurant with hopefully more restaurants to come in the surrounding areas.”

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