Chef-Owner, Doug Robson, who was born and raised in Mexico City says his culinary inspiration spans well beyond his native city. He is a self-proclaimed “mutt” who was raised by a French-Vietnamese mother and a Scottish-English father.

After leaving Mexico, Robson moved to San Antonio, Texas before coming to Arizona to attend the Scottsdale Culinary Institute. And after graduating from SCI, he worked with James Beard Award-winning chef Robert McGrath and at Michael’s at the Citadel. Robson opened Arcadia’s La Grande Orange in 2002 as its executive chef, as well as Chelsea’s Kitchen, before embarking on his own with Gallo Blanco in 2009. In March of 2013, Otro Cafe opened its doors in Central Phoenix offering a familiar yet different atmosphere and culinary experience.

Since then, Doug strives to deliver authentic, decidedly “un-anglified” Mexican tastes and flavors at Otro Cafe and Gallo Blanco, with his heritage, unbridled enthusiasm, and dedication to his craft evident in every dish.

Passionate about giving back to underserved communities, Doug has been involved in various local grassroots food advocacy programs in the valley including No Kid Hungry and Blue Watermelon Project.

Follow Chef Doug Robson on Instagram @dougrobson_chef