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Roberto Cortez

January 15, 2026

Roberto Cortez

Playing like kids in so cool.. magazine 3

Andrés Lara Books For Chefs Catalogue

June 6, 2025

Roberto Cortez

Samurai, alchemy, and flowers: a journey through Roberto Cortez’s creative pastry and ice cream

Roberto Cortez so good #26

Bull’s heart by Gregory Doyen

February 1, 2024

Roberto Cortez

Rogue pastry: Eight examples of ‘politically’ incorrect desserts that go against the rules

Ángel León François Daubinet

So good 31 cover

January 11, 2024

Roberto Cortez

Craziness, sins, and a lot of creativity in so good.. magazine#31

Ángel León Dimitri Fayard

Gold beet panna cotta, bergamot, Osetra caviar, fermented cashew cream, mandarin, nasturtium by Roberto Cortez

September 23, 2021

Roberto Cortez

Gold beet panna cotta, caviar and fermented cashew cream dessert by Roberto Cortez

Plated Desserts Recipes Roberto Cortez

So good 26 cover

July 8, 2021

Roberto Cortez

All on 26

Christophe Adam Dinara Kasko

bûches Jérémie Runel

June 15, 2020

Roberto Cortez

Pastry and ice cream, an alliance on the rise through 11 current examples

David Gil David Wesmaël

July 3, 2019

Roberto Cortez

We like it – So Good 22 is here

Bart de Gans Lauren V. Hass

Chocolate drug's Roberto Cortez

July 10, 2017

Roberto Cortez

“Senses in Sucrose”, an exciting adventure

Roberto Cortez

unNatural Seattle, Roberto Cortez

May 12, 2014

Roberto Cortez

The “non-conventional” inspires the new creations of Roberto Cortez in Seattle

Roberto Cortez