I grew up between Spain and the U.S., and my love for food started early—eating paella Valenciana by the fistful from a high chair. By eleven, I was in the kitchen learning the basics from my grandmother Consuelo and my dad, James.

​

Years later, I’ve worked in all kinds of kitchens—from fine dining spots to taco joints, even sorority houses. While studying at SDSU, I launched Roane’sTable: five-course tasting menus served in my college backyard. These days, I’m back to my roots, cooking paella that some say is the best in the West.