American-Mexican, and trained in classic French and American cuisine, Robert Mendoza perfected his techniques by working in restaurants such as The Willows Inn on Lummi Island and the Catbird headquarters in Nashville.

He also trained in Hertog Jan, Belgium, and Verjus, Paris. In 2018, Robert opened San Sebastián in Paris, where he uses traditional French classics by mixing them with his Mexican culture, to tell stories, share cultural ideas to bring people together through his cuisine.

Today he is the chef of Flor Cantina where the his honors his Mexican culinary heritage with dishes with flavors from his childhood using a range of local French products.