Meet the Chef
Our Chef
Chef Roberto Cancel has been with the Blind Pelican for three years, bringing over thirteen years of culinary expertise. After rising from line cook in New York to sous chef, he discovered his passion for crafting our celebrated seafood dishes.
Off duty, he’s an avid fisherman, baseball player, and devoted family man, celebrated for his creamy risottos, inventive seafood specials, and beloved grandmother’s rice & beans. He even holds North Carolina’s state record for the largest Almaco jack catch.
Roberto Cancel, Executive Chef
An Interview with
Chef Roberto Cancel
Today we interview Chef Roberto! This is the man that leads his team to bring you all the amazing cuisines you see on our menu.
Q: What is your position at the blind pelican?
A: Executive Chef.
Q: How long have you worked at Blind Pelican?
A: 3 years.
Q: What made you want to be a chef? How long have you been chef?
A: I’ve always loved to cook and I’m a big foodie. I’ve been a chef for 13 years, but been cooking since I was 7 years old.
Q: How did you end up in the area and working at the Blind Pelican?
A: I lived in the area, moved here from New York and wanted to jump back into the restaurant scene, and the Blind Pelican seemed like a great fit. I applied and here I am today. I started as a line cook and worked my way up to Executive Chef.
Q: What are your hobbies or favorite things to do with your free time?
A: I love the outdoors and am a diehard fisherman, love to play baseball and spend lots of time with my children and family.
Q: What is your prior work experience?
A: I was a sous chef in New York. When moved to NC I was a GM at a breakfast restaurant, but that was not my passion.
Q: What’s your favorite dish to make and why?
A: Risotto, because I cook it in many variations, it tastes very good and is an item that people love.
Q: What’s your favorite cocktail to drink?
A: Grey goose, ginger ale with a twist of lime and splash of cran.
Q: If you were to have a final last meal what would it be?
A: My grandmother’s rice & beans and roasted pork.
Q: What do you like about working at the Blind Pelican?
A: The staff is great and it’s an awesome seafood restaurant.
Q: Tell us a funny story about working in the restaurant industry?
A: When one of my bartenders spilled Bloody Mary mix on himself 3 times in one day all over his leg and in his sneaker.(Ben)
Q: What’s a challenge you’ve overcome?
A: Depression.
Q: What is something unique about yourself?
A: I’m from New York and I once held the NC state record for the biggest Almaco Jack.
Q: What is your hidden talent?
A: At 44 I can still keep up playing baseball with 25 years olds and hit a ball 90 plus mph.
