Martin San Roman

Chef owner La terrasse san roman- valle de guadalupe
Y Chef owner La rotisserie san roman – food garden market/ plaza rio tijuana

Chef Martin San Roman brings to Dobson’s a vast array of international culinary experience and culinary creativity. Born in Mexico City, he graduated from L’Ecole Lenôtre in Paris, France. His experience in Fauchon and Le Meridien Hotels in Paris, the London Hilton and the San Diego Westgate led him to his role as chef owner of Tour de France and Rincon San Roman, both in Tijuana, Mexico. His cooking show with the Televisa Network ran for eight years with a strong following on both sides of the U.S. – Mexico border. San Roman has traveled the world representing Mexican classic and modern cuisine in Belgium, Canada, Chile, Costa Rica, England, France, Germany, Guatemala, Japan, Russia, Singapore, Spain, Switzerland, and the United States, and he has received more than 250 awards from 12 different countries. He was head chef in charge of gala dinners for the Mexican Presidency at the World Economic Forum in Davos, Switzerland; a member of the Mexico Culinary team in the Bocuse D’Or World Cuisine Contest, the “World Cup of Cooking Competitions”; Guest Chef Instructor for the European Commonwealth chefs in Brussels, Belgium; team adviser for the Culinary Olympics in Erfurt Germany. Chef San Roman is a member of Mexico’s Vatel Club; Academie Culinaire de France; Societe des Cuisiniers de Paris, and the American Culinary Federation, he was spokesperson for Tijuana Inovadora 2012, and he is a Chef Consultant for Restaurante Parilla Argentina El Diego supervising the successful opening of six restaurants throughout Mexico City and Monterrey, Mexico. Chef Martin San Roman brings a refreshing fusion approach to Dobson’s California-French cuisine.




ryan foto 1

Ryan Steyn

Chef Ryan Steyn. Authentic, creative, passionate about food. He was born in South Africa and studied at the Swiss Institute. Was part of The Relaix & Chatou Team. Was Chef de Partie in Africas Best Restaurant The Green House Restaurant. Ryan has worked as a professional chef for 12 years and had the honor of cooking for Nelson Mandela and Bishop Desmond Tutu. At 33 years old and after only six years in Baja, Chef Ryan has managed to win our hearts and our palates. His experience owning and cooking for three successful restaurants in the area has led him to El Jardin de Adobe.

Cooking competitions are Chef Ryan’s passion. He has won most of them, including Cocinero del Año Mexico, where he won “Best Chef of Baja” and went on to represent Baja in the finals. He also enjoys representing Baja in other important events such as the Baja California Culinary Fest, Best of Baja, Festival Gourmet Puerto Vallarta, Food & Wine Cancun, Food & Wine San Diego, and TheLatin Food Festival, and has also been published in San Diego Food & WineMagazine, British Latin Food Festival, and has also been published in San Diego Food & WineMagazine, British AirWays, Riviera, Mujer Actual, Todos Santos, Universal, Catadores and El Conocedor. Also very much involved in teaching new generations, Chef Ryan has given conferences all around the country at some of the most prestigious schools. Today, he teaches at a gastronomic university in Ensenada,and owns a cooking school, “The Cook Book Ensenada.”He came to Mexico following love, and now is in love with Baja all that it has to offer.At El Jardin, Chef Ryan has created a true al fresco dining experience that celebrates the purefarm-to-table essence of the Valle de Guadalupe. Enhanced with a touch of European influence, his artful way of enchanting our palates with an explosion of flavor is magical.