Roberto Cortez

I was a private chef and now dwelling with the incorporation of design and food possibilities.

Roberto Cortez's "Real" Website: http://www.robertocortez.com/

Sex: male

Location: Los Angeles

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Roberto Cortez-CR8

Roberto Cortez posted (4 days ago)

Sophistication: Japanese kabocha textural, miso caramelized shallot, dashi genmai gelee, parmesan sabayon, arugula

Roberto Cortez posted (24 days ago)

Les textures soyeuses de paella

Roberto Cortez posted (4 weeks ago)

Aether..Smoked clam bouillon, salted bergamot butter, parmesan, truffle, forest oil

Roberto Cortez posted (4 weeks ago)

Valentine's Day Dish--Rose Petal Mole, lacquered Quail, crispy Cuitlacoche, pecan, kumquat peel, pomegranate

Roberto Cortez posted (4 weeks ago)

Romance X- Lacquered pineapple, pickled curry tapioca, whipped ham, chili oil, fennel pollen, alliums

Roberto Cortez posted (4 weeks ago)

End of summer strawberry exploration

Roberto Cortez posted (4 weeks ago)

Perfume Techniques + Foie Gras = Rebellious Dish

Roberto Cortez posted (4 weeks ago)

The Art Of Geometric Art: BITTER ELLIPTICAL Endive, Pont l'Eveque, citrus peel, puffed nutmeg, black olive, pecan

Roberto Cortez posted (4 weeks ago)

The Art Of Perfume-SECRECY NO.13 A foie gras dish using 13 components based on Egyptian perfume theory. Plating inspired by a dish of potpourri.

Roberto Cortez posted (4 weeks ago)

A cherry dish in progress using some flavor techniques used for extracting teas.

Roberto Cortez posted (4 weeks ago)

Tart: Single origin Madagascar chocolate cream, sesame prailine pailletine feuillete, bisquit de chocolate, salted liquid caramel

Roberto Cortez posted (4 weeks ago)

Phantom Porcelana: Amedei Porcelana cream & powder, banana, herb salad, oak wood ice cream, roasted malt, red wine, olive oil, tonka bean

Roberto Cortez posted (4 weeks ago)

From the CR8 Purotekuta dinner: The Seed: 64C egg expression, toasted seed meringue, thai basil veloute, buttermilk, Aguni salt

Roberto Cortez posted (4 weeks ago)

Come experience CR8's latest dining concept Dark Illuminated Forest"

Roberto Cortez posted (4 weeks ago)

Read about my journey through CR8's Dark Illuminated Forest Dinner events..http://www.robertocortez.com/blog/2012/03/dark-illuminated-forest/

Roberto Cortez posted (4 weeks ago)

L.A's First Snowball. Crushed coconut cream, lemongrass kaffir flower liquid center, yogurt ice, pomegranate, dill.

Roberto Cortez posted (4 weeks ago)

Finishing my concept of "Dessert Emotions" Series. This is Chocolate Drug. One of several expressions identifying a specific emotion.

Roberto Cortez posted (4 weeks ago)

"Unsandwich", Liquid sourdough, corned beef mousse, crunchy swiss, fried egg, aioli and dill

Roberto Cortez posted (4 weeks ago)

Dr.Tomostyle just posted her Sensational Dishes of 2011 and I am honored to be on the list amongst some of America's and Japan's top chefs

View Link: http://tinyurl.com/82fbgmq

Roberto Cortez posted (4 weeks ago)

Read about my latest CR8 Dinner concept called "Texture Lab" http://www.robertocortez.com/blog/2011/12/texture-lab-activated/

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