Robert Sakado

Born and raised in Stockton, California, Chef Robert Sakado’s connection to the kitchen began long before he chose it as a profession. With cooks on both sides of his family and a father who made cooking a shared experience at home, Robert developed an early appreciation for food, creativity, and the rhythm of the kitchen.

His professional path began in high school as a fast-food manager, but it was in 2011 that he fully committed to the craft, stepping into a pantry position at Taste Restaurant & Wine Bar in Plymouth under his culinary mentor, Mark Berkner. There, he built a strong foundation—working his way through the ranks while developing skills in butchery, sauce work, and kitchen operations. Over time, he took on leadership of the restaurant’s catering program, expanding into menu development and team management.

Robert’s entrepreneurial spirit led him to co-found American River Provisions, a catering and pop-up concept that allowed him to explore a more personal and creative approach to food while continuing to grow within the industry. During this time, he also gained experience working at Sacramento’s Golden 1 Center, further broadening his operational perspective.

In 2019, Robert joined the team at Allora as a garde manger, returning to the world of fine dining with a renewed sense of purpose. Through his consistency, work ethic, and commitment to growth, he quickly became a trusted member of the kitchen and was promoted to Sous Chef later that year. At Allora, he found not only a place to refine his craft, but a team that felt like family—an environment that shaped his approach to leadership and hospitality.

Now at Aiona, Robert brings that same dedication, loyalty, and steady presence into a new chapter. Known for his reliability, thoughtful execution, and deep respect for both product and team, he is an integral part of the kitchen’s foundation. His leadership reflects a belief that great kitchens are built on trust, accountability, and a shared commitment to excellence.

Outside of the restaurant, Robert is a devoted father who takes pride in passing down the values that shaped his own journey—hard work, curiosity, and the importance of always continuing to learn.