Roberto Neira

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Neira is a career changer who attended two years of law school in Chile, his birthplace, before deciding to become a chef. He then attended the J. Elton Culinary Institute in Santiago where he learned the fundamentals of cooking that would carry him through his career. Neira’s first chef position was at the renowned Agua restaurant in Santiago. Next, he went to Baranao in Santiago as the assistant to chef Rodrigo Baranao.

Neira made the leap to the U.S. with an internship at Thomas Keller’s acclaimed French Laundry in Yountville, California. He continued on to Auberge du Soleil, the Relais & Chateaux property in Napa Valley. Neira later moved to New York to work at Thomas Keller’s 4-star restaurant, Per Se.

Neira left Per Se in the Spring of 2006 to join ‘wichcraft as its Chef de Cuisine. At ‘wichcraft, Neira oversaw kitchen production and guided new menu items for this fast-growing retail and catering wing of Tom Colicchio’s Craft restaurant group.

Neira is currently headed back to Chile to pursue culinary projects in his native Santiago.