Chef Robert Sakado was born andraised in Stockton, California, and though he didn’t always envision his futureas a chef he has spent much of his life, personally and professionally, inkitchens. While his resume begins as a fast-food manager in high school, hegrew up in the industry. With cooks on both sides of his family and his fatherwas always including him in the family cooking, Chef Robert developed a palateand prowess for creativity at a young age.
In 2011 he left his managementjob and took a pantry position at Taste Restaurant & Wine Bar in Plymouth,CA under his culinary teacher Mark Berkner. At Taste he worked his way up theranks, learning the basics from sauce work to butchery and everything inbetween. Eventually he led their catering team and added kitchen management andmenu design to his repertoire. After Taste, while working at the new Golden 1Center, he simultaneously started a catering company, American RiverProvisions, with two colleagues. The company hosted pop-ups and sold goods, andeventually were catering events at Courtyard de Oro as well as their ownprivate events. However, he missed working in fine dining and when a gardemanger position opened at Allora in 2019 he took the opportunity.
Over the years Chef Robert hasfound inspiration in the kitchen and a passion for food and the full diningexperience. He credits his various positions within the industry with teachinghim how to work hard and constantly learn and improve, and he strives to show hisown son those same values. At Allora he says he has a found a family and home,and in 2019 was promoted to Sous Chef.
Our goal at Allora is to deliver the highest quality culinary experience in Sacramento. 100% of this service fee goes directly to the heart and soul of our restaurants, our cooks and dishwashers. The back of house staff works long hours, day in and day out, to hone their craft and that skill is evident on every plate we serve our guests. We believe that this fee is the most transparent and effective method to offer our BOH staff exceptional compensation for exceptional work.
Chef Deneb Williams.