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Blue Dalia is a vibrant Mexican restaurant and tequila bar led by renowned Chef Roberto Santibañez as Culinary Director. Located on the second floor of Wegmans at Natick Mall, our restaurant embodies the best of contemporary Mexican cuisine, with market-fresh food and authentic flavors paired with truly welcoming hospitality.

Inspired by Chef Roberto's hometown of Mexico City, our regional menu combines traditional family recipes, seasonal ingredients, and a modern sensibility to create soulful dishes that tell a story. Our bar program offers an extensive tequila collection and craft cocktails. We bring the vibrancy of Mexico's 31 states to life through festive design and authentic touches. With a wide-array of spaces, exceptional service and commitment to quality, Blue Dalia is a perfect place to gather, socialize, and celebrate.

The Dalia, Mexico's national flower, has been successfully cultivated in every color, except for blue. However, people have never stopped trying. Over time, the phrase Blue Dalia has become a figure of speech for striving for the impossible.

To us, the flower is a symbol of our relentless commitment to market-fresh ingredients, bold Mexican flavors, and exceptional service.

Meet Our Team

Culinary Director

Roberto Santibañez

A native of Mexico City, Roberto Santibañez grew up in his grandmother's kitchen where he learned that food preparation does not always have to be by the book. His innovative style and understanding of the complexities of Mexican cuisine is what has led him to create many successful restaurants, including the renowned Fonda restaurants in New York City and Mi Vida in Washington, D.C. An award-winning author and chef, Santibañez has raised the bar for contemporary Mexican cuisine and continues to do so with Blue Dalia.

Chef de Cuisine

Geno Bahena

Hand-picked by Chef Santibañez to lead the day to day kitchen at Blue Dalia, Chef Geno Bahena is a native of the state of Guerrero in Mexico who came to the United States to attend college. He has extensive knowledge of the regional cuisines from the 31 States of Mexico. Bahena has worked at some of the most revered restaurants and is responsible for opening over a dozen restaurants in Chicago and California. Geno Bahena is an expert in preserving the customs and traditions of Mexico while staying on the cutting edge and his
ability to create authentic restaurants has garnered him national attention.

The Restaurant Manager

Samir Bichara

Samir Bichara is an accomplished and trusted leader with a successful history in hospitality, business operations, financial management, human relations and building relationships. He joins the Wegmans team after 18 years at the Boston College Club, a private business club in Boston, where he oversaw business operations as the Director of Food & Beverage. At Blue Dalia, Bichara uses his extensive experience in event management to oversee private events for the restaurant. Before launching his
successful career in hospitality management, Bichara worked as a
legislative assistant in Brazil. He holds a level 1 certification from the Court of Master Sommelier.

Beverage Manager

Darren Eng

A Massachusetts native, Darren is a Certified Sommelier with extensive experience in hospitality and restaurant management. While receiving a degree in hospitality management at the University of Massachusetts Amherst, he worked as a supervisor at Oceana Bar and Lounge at the Boston Marriott Long Wharf. After graduating, Eng set off for Florida, working as a manager at the famed Palm Beach luxury resort, The Breakers. With experience in full-service fine dining, casual dining, and operations at a five-diamond resort, Eng
brings an unparalleled expertise in beverage management to Blue Dalia.

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