Robert Vallejos
Pastry Chef

Many chefs have a deep-rooted backstory, about where they began their careers, the kitchens they worked in, the chefs they have worked for, and their extensive travels. When it comes to Chef Robert Vallejos, he has somewhat of a different story to tell, about how he got to where he is, and about his experience in the kitchen, and what brought him to Spruce as the pastry chef. His story is about dedication, friendships, and a sincere passion for what he does.

After graduating from Monta Vista High School in Cupertino, California, Vallejos attended a local junior college. Like many, he wasn’t sure about what he wanted to do. One thing he did know was that he wanted to cook professionally. It’s what he did growing up as a child, continued to do as a young adult, and what he does so well today. These experiences are what led him to attend the California Culinary Academy in San Francisco.

After graduating in 2006, Vallejos began his externship at Michelin-starred Manresa in Los Gatos, working alongside Chef David Kinch. It took Kinch a mere two months to recognize Vallejos’ innate talent, and hired him on full time. It was here where he met colleague and friend, Spruce’s chef de cuisine, John Madriaga.

Fast forward six and a half years and you will find Chef Vallejos overseeing the pastry program at Spruce. Vallejos looks forward to challenging himself and growing his craft. Guests can be excited about desserts that are inspired by childhood memories, along with new creations that are influenced by an abundance of ingredients at hand. If he has it his way, every guest will enjoy dessert and be left with an unforgettable experience; whether it is his Caramelia Mousse and Devil’s Food Cake with Caramelized Cocoa Nibs and Banana Ice Cream, his giant cookies that are offered for take home in the Café, or his Spruced up version of his favorite candy, Reese’s Peanut Butter Cups.