He has spent years creating a concept marrying traditional ways of cooking and showcasing the foods of Mexico in familiar ways with newer transformative Mexican-inspired cuisine. He focuses on seasonal products, both local and imported from Mexico, and pursues the idea of constant reinvention in unconventional ways.

A native of Tulancingo, Hidalgo, Chef Lauro Romero takes inspiration from his early days growing up in the Hidalguense region. His story is a familiar migrant tale; after leaving Tulancingo at the age of 14 pursuing the dream of a better life, he arrived in Salt Lake City, Utah where he got his first restaurant experience. Starting off as many immigrants do - in the dish pit - he worked his way up the ranks in kitchens and never looked back, working until he reached the coveted title of Executive Chef.

For the last decade Romero has been a chef in Portland, OR., most recently at the helm of República which received a wave of local and national awards including: Best New Restaurant of the Year 2021 by Portland Monthly, Best Restaurant by Portland Eater, a James Beard nomination for Best New Restaurant, and most recently made it into Bon Appetit's coveted Best 10 New Restaurants.

As for Clandestino, he’s just at the beginning and expecting great things. Already, he and his talented team have been reviewed as Portland’s Best New Mexican Restaurant by Portland Monthly.