A culinary visionary whose journey has taken him from the bustling streets of Mexico City to the vibrant culinary scene of New York City and back to the tropical pueblo of Tulum. His culinary story is one of passion, innovation, and an unwavering commitment to the art of cooking.

With a formal education in Restaurant Management from CESSA, Roberto's career started in New York City, where he worked alongside acclaimed chefs like Jean George at ABC Kitchen. There, he refined his culinary skills, paving the way for his extraordinary career. Mexican heritage and a deep love for authentic flavors led him to join forces with Chef Iván García, where he served as a sous chef specializing in Mexican cuisine. His profound respect for the diverse world of Mexican gastronomy has become a defining aspect of his culinary identity.

Roberto discovered new found inspiration during his time at NYC Michelin-starred restaurant, Uncle Boons, where the captivating flavors of Southeast Asia ignited his passion. Returning to his roots in Mexico, Roberto made significant contributions to renowned establishments in Mexico City and Tulum, including Galanga, Arca, and Kitchen Table. During this time he crossed paths with Horacio Dardano, the chef of Habitas, resulting in their collaboration on the iconic venture of Habitas Bacalar.

Roberto embarks on a new culinary adventure in Tulum at PANZA. Fueled by inspiration for local ingredients and his passion for hospitality, Roberto is excited to welcome you to experience his latest culinary creations. With his unmatched culinary finesse and creativity, Chef Roberto Garduño is dedicated to crafting exceptional dishes that will inspire your palate and create unforgettable dining experiences.