In July of 2010, Robert achieved his goal and became Executive Chef at Trezo Mare. He had a long-standing vision to create a work environment where cooks would be able to create authentic food from scratch. Working together in the kitchen at Trezo, the culinary team creates fresh seasonal dishes daily. Chef Padilla says, "We serve all styles of handcrafted food with an emphasis on Italian cuisine, fresh seafood, and hardwood-fired steaks. We make 100% of our pasta, mozzarella cheese, and bread in-house. All our food is made from scratch daily." He seeks innovative and exciting food, presenting inspired menus complemented by flavors of the season using locally sourced products. "It's our mission to make our guests feel comfortable, enjoy delicious food, and feel welcomed in beautiful surroundings. I want Trezo Mare is to be a meeting place for family and friends to come together, relax, and enjoy a timeless experience of food and drink. That is my goal," says Chef Padilla.