Chef Roberto Mendoza’s culinary career began in the dish pit, where his drive, discipline, and curiosity quickly set him apart. What started as a job became a calling, and over more than two decades he has worked his way through some of the most demanding kitchens in the industry to become one of the defining culinary voices within M.O. Hospitality.

Classically trained, Mendoza built his foundation in Michelin starred kitchens including Atelier Crenn, Manresa, and Chez TJ, where he refined a style rooted in precision, restraint, and respect for ingredients. Along the way, chefs such as Jarad Gallagher and David Kinch helped shape his philosophy, reinforcing the importance of humility, consistency, and leading by example.

At M.O. Hospitality, Mendoza has helped shape the food identity of Alter Ego, Still O.G., Paper Plane, and MINIBOSS, proving equally fluent in elevated, boundary pushing dishes and more familiar formats executed with uncommon care. At Alter Ego in particular, his cooking has been recognized for striking a balance between creativity and approachability, often weaving together Latin and Japanese influences through seasonal ingredients and technique driven cooking.

Now stepping into the Executive Chef role at Strāta, Mendoza brings that full range of experience into a concept that reflects both his growth as a chef and his connection to San Jose. Having grown up in the Horace Mann neighborhood where Strāta now stands, this next chapter carries a meaningful sense of homecoming. His vision is rooted in refined food, grounded hospitality, and the belief that a memorable dining experience can be ambitious, welcoming, and deeply personal all at once.