About Roost Cafe and Bistro
In a warm and cozy, welcoming atmosphere, Roost Café and Bistro brings an eclectic flair to regional and international cuisine using local products as much as possible. Our philosophy is hand-crafted entrees and appetizers that are exquisite, yet affordable. We pride ourselves on classical cooking techniques with contemporary flavors and creations that are perfect for a bistro.
We opened our first fine dining restaurant in March 1992. We moved in July 2009 to Cape Neddick, ME and have just relocated to the heart of Ogunquit, at 262 Shore Road our final “resting place”. (Hope there is a sense of humor out there!!)
About the staff
Proprietors – Aldo Vallecillo and Rob Pinkham
About Aldo and Rob
Aldo and Rob have been working in the food industry since 1992, but have always had an interest in food and cooking since their youth. Their long tenure of 20 years owning and managing a restaurant has taught them many things about self-employment, employees, customer service and the need for always re-creating forthe customer, a value-added experience.
A great part of their success is the balance of skills and strengths in the relationship with his partner, Aldo. Aldo has the artistic talent; his vision of colors, sounds, trends and peoples’ ooohs and aaaaahs lays the huge visual foundation and overall ambiance of the work, home, restaurant and rental environments he has created. Aldo’s implementation of ideas and creativity not only includes the interior décor and ambiance, but also spreads outside to the garden and oasis atmosphere of landscape and landscape design.
During their years in Boston, they renovated 2 houses. One was an 18-room 1872 Victorian, the other an 1842 Greek Revival. The Victorian house and its garden were included on many home tours, including a sub-tour of the famed Beacon Hill House and Garden Tours. They have also renovated 2 houses on Newfound Lake, NH, a house in Kennebunk, Maine and another in Ogunquit, Maine, where they now reside.
It became time for Rob and Aldo to combine their talents differently, and develop a new venture based on each of their interests, experience, talents and passions. Cliff Lodge Restaurant was developed and implemented in 1992 after finding and renovating a 100 year-old lake house, and converting it into a food establishment with 60 interior seats and 100 exterior deck seats. Their first Chef was with them for 6 years and their Lead Waitperson, Heidi was with them for 13 years. Another wait staff person, Norma, was with them 11 years. Many of the seasonal wait and kitchen staff returned summer after summer to earn money for college. Rob managed the kitchen and front of the house and Aldo took care of all the maintenance, gardens and bartending (7 nights a week), keeping the “Cheers” style bar animated. All of the combined efforts garnered them, among others, 2 respectable travel recommendations. One was from Travelocity.com and the other was from Yankee Magazine. None of the awards nor travel book entries was solicited. Each was earned by customer satisfaction, referrals and their comments.
After 14 successful years in New Hampshire, Aldo and Rob decided to close the restaurant and move the the Maine Seacoast where they had been vacationing for over 20 years and where they owned a summer home.
About the Chef and his loyal Assistant: Jesus Peralta and Ivan Guttierez
I, Jesus am in the yellow down jacket. I have lived in very warm climates my whole life. But, I am so excited to be here in Maine and to be cooking for all of our guests. We will be providing, as much as possible, Farm to Table, engaging many of the local farms. We appreciate their hard work and over-the-top effort to provide Roost with their enduring fresh products. I have been working at the International Polo Club in West Palm Beach for the past 12 years, preparing and cooking foods that have received many accolades from this prestigious club. I look forward to preparing and offering the more unique as well as traditional meals with a “loving touch” that goes above the average . Ivan, on my left has supported me in making sure that his talent conveys the consistency in the quality of the meals presented.
About the Breakfast, Brunch and Lunch Chef: Giacomo Sayahi
Giacomo Sayahi: An Italian born immigrant, Giacomo attended Culinary School in Italy/ He has worked in Italy, London and various cities in Canada before settling in Maine with his 3 children. Giacomo is our Breakfast and Brunch Hero, creating wonderfully creative, tasty menu items including a very large Gluten Free menu and dairy-free options.
About the Pastry Chef : Alex Weissenfluh
After graduating high school with a technical diploma in auto body, pastry chef Alex Weissenfluh decided to further his education in a completely different way. A small yet intense interest in cooking took him to Switzerland—the country his grandfather from which he had emigrated as a child—and the region’s tradition of high-quality culinary education. Weissenfluh graduated from Vitznau’s Culinary Arts Academy with a degree in European Cuisine and a burgeoning career that would take him all over the world.
It was during an externship at Luzerne’s Seehotel Kastanienbaum that Weissenfluh fell in love with the art of pastry and the knowledge it imparts. A season under the tutelage of Urs Messerli at Mille Sens led to a position at the five-star Les Trois Rois in Basel, Switzerland.
A move back to the States found Weissenfluh working at such Relais & Chateaux establishments as Hotel Fauchère in Milford, Pennsylvania, with famed sommelier Christopher Bates and Rancho Valencia Hotel outside of San Diego.
After a brief stint helping to revamp his father-in-law’s hotel in Ometepe, Nicarauga, Weissenfluh has settled in Maine. His previous employment in the state was at On the Marsh Bistro in Kennebunk, where he spent three years as the pastry chef.