meet the team: roberto sanchez

Next up in our meet the team series is our superstar Sous Chef, Roberto Sanchez, who’s Head Chef Sean’s number two in the kitchen.

tell us about your role

I’m the Sous Chef at iasg, and one of my biggest responsibilities is running the kitchen when the Head Chef is off, ensuring everyone gets the best food experience seven days a week. I’ve been working at iasg for six months, but I was at Kimpton Blythswood Square Hotel at the start of my career as a chef from 2013-2016.

let’s hear a bit about you

I’m from a region called Galicia in Spain – not many people know about it, but it has a big connection with Scotland. Seafood, bagpipes and grey skies are some of the things that make me feel at home in both places.

I finished studying software development and didn’t really feel that was the path I wanted to follow, so decided to take a gap year to decide what I wanted to do with my life. I was quite naïve thinking I could live for a year without studying or a job, only lasting a couple of months before I needed to find something! Luckily enough, I found one pretty quickly as a Kitchen Porter at what was then The Blythswood Square Hotel. As always, I put all my effort into the role, and four months later I got promoted to a trainee Commis Chef within the kitchen. I love this career because it allows me to be myself, constantly learn new things, channel my inner artist in many ways and pass on my knowledge. There’s also a sense of family and community with your colleagues.

how would your team describe you in three words?

Fun, considerate and reliable.

what’s your all-time favourite item on the menu?

Scallops and octopus are two things that I grew up eating. The smell, the texture and the flavour are all things that spark happy memories of my childhood and a nice feeling of home.

what’s your go-to drink or dish when eating out?

Scallops, lamb, wild garlic, cheese… I’m not fussy at all when it comes to food. I’m the kind of person that if I could order the whole menu when I go to a restaurant, then I would – and I’d not even feel bad about it!

When it comes to drink, I love a Margarita (but with no salt on the rim) or some kind of sour, but on a hot summer’s day, my Glaswegian side comes out and I really enjoy a good old pint of Tennent’s.

what country is on your food and drink bucket list?

Argentina and Japan – both have food cultures that amaze me. On my bucket list is an asado (an Argentinian barbecue) with choripán (chorizo and chimichurri sandwich) in Argentina, and a beautiful, neat plate of sushi or ramen in Japan.

if you were stranded on a desert island, what three things would you want to have with you and why?

A knife – could use it for hunting, preparing food, building things, a very handy thing to have.

A ball – as a lover of sports I’d love to be able to practise while stuck on an island.

A pen – drawing, writing, creating games etc. would help to keep me sane!

what would be the theme song to your life?

Not enough words by Action Bronson.

what’s your favourite quote?

With every choice, there is loss.