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Chef Roberto Acosta
Roberto Acosta began his culinary career at several Asian fast-food spots before moving to Harrah’s Southern California, where his career really took off. The native of Mexico, who is completely self-taught, started as a line cook at the Pechanga Resort’s Asian restaurant, before becoming the lead cook and sous chef at the steakhouse, then helping open the resort’s Mexican cantina.
He moved to Pechanga in 2017 as the sous chef at Bamboo, one of the resort’s Asian establishments, before being promoted to his current position overseeing Pechanga’s barbecue and American pub restaurant as executive chef. What Acosta takes pride in is his attention to creating and maintaining balance in Kelsey’s plethora of barbecue offerings.
