Chef Roberto Gerbino grew up in Catania, a prominent city situated on the southeastern coast of Sicily. This sunny island just off the southern tip of Italy has become renowned over the centuries as the birthplace of some of the Mediterranean's most celebrated cuisine.
In this seaport community dominated by the shadow of Mount Etna, Chef Roberto spent his youth within a culture rich in history as well as fine food. Most of the local specialties in Catania revolve around various types of seafood, with local trattorias offering a wide range of everything from fresh, grilled tuna and sautéed calamari to marinated octopus.
Young Roberto was raised a third generation restaurateur, and got an early start in his career by working continuously at his family's numerous dining enterprises. Later, he attended a Sicilian culinary school, which helped in hone his skills to a keen edge before coming to the United States a little over seven years ago.
Since his arrival in San Diego, he has masterfully created new and classic dishes at some of the city's finest restaurants, including Panevino, Sally's, Portabello and Greystone. Now, as Executive Chef for MAX New York, Chef Roberto infuses bright, new promise into the already esteemed reputation that the restaurant enjoyed prior to his arrival.
This chef is truly a craftsman when it comes to transforming high quality staples into works of art. Whether diners are enjoying his smoked, Canadian salmon appetizer, which is rolled into the shape of an opening rosebud and delicately enhanced with fresh radish sprouts, capers and citrus vinaigrette, or are biting into one of his juicy, perfectly seared lamb chops, they unanimously agree that Chef Roberto's skills in the kitchen are difficult to match anywhere in town.
Talented, tireless, dedicated and personable, Chef Roberto Gerbino has without a doubt become one of the foremost, contemporary contributors to the Gaslamp District's ongoing legacy of fine dining.