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Sandiago’s Grill at the bottom of the Tram’s Executive Chef, Robert Pacheco, is a New Mexico native. He was born and raised in Taos and has studied culinary cuisine in seven 5star restaurants in the past thirty years between Taos and Albuquerque. Chef Robert studied directly under Chefs and moved into Supervisory roles quickly. He has also had his own 4star restaurant that he and his partner had opened in Albuquerque. They had focused on fresh local and organic ingredients being a smaller volume restaurant, even using an urban herb garden. His passion is creating from scratch and using fresh local ingredients as much as possible and composing artistic dishes. Organic ingredients are used whenever possible such as our grass fed meats. Chef Robert’s inspiration comes from a culmination of all of his experience with signature dishes as well as new creative expressions. He is also a professional musician and a bass player extraordinaire! We are so fortunate to have such a creative and innovative artist as our Executive Chef!

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