E29：与行政总厨罗伯托·森特诺一起做《Chopped》
On this week’s City Limitless® podcast, we sat down with Roberto Centeno, executive chef at Espiritu and partner in two other downtown Mesa favorites, Tacos Chiwas and Main Street Burger. At just 30 years old, Roberto has already become a James Beard Award nominee, a Food Network “Chopped” champion and a driving force in transforming downtown Mesa into a true culinary destination.
Roberto’s passion for food began in childhood. Born in Arizona and raised in Mexico, he grew up in a large family where meals were the centerpiece of every celebration. Those experiences inspired him early, and when he returned to Arizona as a teenager, he pursued culinary classes in high school that set him on his path. What started as curiosity became discipline and training, eventually leading him into professional kitchens where he learned resilience, speed and creativity.
That foundation prepared him for his highest-pressure challenge yet: competing on “Chopped”. Roberto recalls the adrenaline of racing against the clock and the chaos of the set, where nothing stops - not even when a crew member accidentally caught fire during filming. Despite the intensity, he trusted his instincts and delivered. Winning the competition, he says, was “epic,” a full-circle moment that validated his years of preparation and gave him the confidence to keep pushing forward.
Looking back, Roberto says he would tell his younger self to stay focused and patient, advice he now passes on to aspiring chefs.
Cooking has taught him discipline, humility and the power of bringing people together. To young people chasing their dreams, his message is simple: Start small, stay committed and don’t be afraid to put in the work.
That mindset fueled his work in Mesa, where Espiritu has become a standout on Main Street. Created with business partner Armando Hernandez, the restaurant combines mezcal- and agave-inspired cocktails with vibrant dishes rooted in their Mexican heritage. The name Espiritu itself means “soul” or “spirit,” and the menu lives up to it with favorites such as birria dumplings, fresh ceviche and a locally sourced ribeye steak. Roberto’s personal favorite? The ribeye, a showcase of Arizona beef at its best. The drink program is just as thoughtful, with cocktails designed to be as eye-catching as they are flavorful.
Now, Espiritu is preparing to expand into the building next door, adding more seating, private dining space and a refreshed patio. For Roberto, growth is more than square footage. His focus is on building sustainability, strengthening what already exists and continuing to invest in downtown Mesa’s bright future.
When asked who he would most love to cook for, Roberto points to the late Anthony Bourdain, admiring his authenticity and storytelling through food. And when he isn’t in one of his own kitchens, he enjoys exploring Mesa’s diverse dining scene. From the authentic flavors of the Asian District to family-owned pizza and Thai spots that remind him why he loves being part of this community.
Roberto’s journey is one of persistence and passion, but it’s also a Mesa story. His work is helping redefine what downtown can be, and his vision is as much about community as it is about cuisine. From winning “Chopped” to shaping Main Street’s next chapter, Roberto Centeno is proving that with focus, creativity and a love for the craft, anything is possible. Be sure to check out our full interview on the City Limitless® podcast for more. You won’t want to miss it!
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