Robert Mendoza is an American chef based in Paris, whose cooking bridges classical French training with the personal flavors of his Mexican heritage. After working in famous kitchens like The Willows Inn, Blue Hill at Stone Barns, and Hertog Jan, he opened Le Saint Sebastien in 2018 and later led Vivant Deux, helping shape Paris’s modern bistronomy scene. In his cooking, he celebrates his roots through seasonal, ingredient-driven dishes that tell stories and spark connection.
Please introduce yourself to our members.
My name is Robert Mendoza. I’m a chef based in Paris, originally from California. At age 19, I began to travel the world to stage and work in some of the most influential kitchens. My formative experiences include time at The Willows Inn on Lummi Island, The Catbird Seat in Nashville, Blue Hill at Stone Barns in New York, and Hertog Jan in Belgium. In 2018, I opened my first restaurant, Le Saint Sebastien, in the 11th arrondissement of Paris. There I established a reputation for thoughtful, ingredient-driven cuisine that bridged my roots with a global perspective. Following that, I took the lead at Restaurant Vivant Deux also in Paris. There I helped push the bistronomy movement forward—bringing fine-dining techniques and ingredient-focused cooking into a more casual, accessible setting, while staying true to seasonality and creativity.
Tell us about your current project.
I’m in the process of opening a restaurant in Paris, centered around my Mexican heritage through a modern European lens. The goal is to bring something genuinely new to Paris.
Tell us about the restaurant scene in Paris.
Paris is constantly evolving. While it’s long been the global capital of classic gastronomy, what excites me now is the diversity—young chefs opening small, expressive kitchens, the natural wine movement, and a growing appetite for global cuisines done seriously. The scene rewards depth, creativity, and point of view more than ever.
What are your three favorite restaurants in Paris and why?
- Cheval d’or – a refreshing and creative restaurant. Flawlessly blurring the lines between East Asian and French cuisine.
- Vantre – This restaurant is known for one of the most extensive wine lists available in Paris. To complement that, there is a young talent in the kitchen pushing the level to a new benchmark.
- Septime – Because it continues to define what modern fine dining can be—precise, plant-forward, and full of integrity.
Any new restaurant in Paris that you think is doing great things?
Tarantula. Their bold, boundary-pushing approach to contemporary cuisine is electrifying. The kitchen plays with unexpected flavors and textures, but always with precision and clarity. It’s a space where creativity feels fearless yet thoughtful—Tarantula is reimagining what modern bistronomy can be, with attitude and serious culinary depth.
Do you have any hidden gem that you want to highlight in Paris?
Petrelle in the 9th. It’s a cozy neighborhood spot that flies under the radar, but the food is incredibly thoughtful—seasonal, soulful, and full of quiet confidence. It feels like eating at a friend’s house, if your friend happened to be a brilliant cook.
What’s your favorite kind of restaurant and why?
I’m most inspired by restaurants that prioritize substance over spectacle—places where thoughtful cooking, seasonal ingredients, and a welcoming environment come together naturally. I believe that simplicity, when executed with skill and heart, leaves the most lasting impression.
What are your three favorite food cities and your favorite restaurants in those cities?
- San Sebastián – Asador Etxebarri, for its clarity, respect, and absolute focus.
- Mexico City – Em, because it changed the game for Mexican cuisine globally.
- Istanbul – Arkestra, for its bold flavors, fluid cultural references, and relaxed confidence.
What is your favorite dish and where is your favorite restaurant to have it?
As much as I appreciate restaurants of all kinds and at every level, my favorite dishes will always be tacos and pizza. They’re deeply nostalgic for me—comforting, familiar, and endlessly satisfying. Whether it’s a perfectly charred slice from a neighborhood pizzeria or tacos from a late-night street stand, those are the meals that always hit home.
Who is an up-and-coming chef you are keeping an eye on?
Satria Vue at Vantre. His work is deeply seasonal, intensely personal, and full of personality. He’s quietly becoming one of the most interesting chefs in Paris.
Who is a food expert whose restaurant recommendations you’d like to see?
François-Régis Gaudry. He has a sharp palate, deep knowledge of French and global food cultures, and always champions chefs doing honest, original work.
