Alberto Soria

Coming Up

Training at Universidad de Buenos Aires gave Alberto Soria the first formal step in a career that would move through several demanding markets. He went on to work as chef in New York, chef in London, chef in Monaco, and chef in Puerto Banús, passing through cities where standards are exacting and the room leaves little space for shortcuts. Across those settings, the focus stayed consistent: Japanese cuisine, handled with fidelity, control and a personal point of view. That arc comes together in Club Japonés, where Alberto Soria is chef and owner. Ownership here is more than a title; it means setting the terms of the room as well as the plate. For a cook so tied to technique and cultural study, it also means carrying the work from service into identity, shaping an environment around Japanese cooking as much as the cooking itself.

Where They Are Now

The work is grounded in Japanese culture, and Alberto Soria has described that connection in terms of long immersion rather than surface admiration. “No soy japonés pero llevo 25 años inmerso en la cocina y la cultura japonesa y eso de escaparse a lugares muy remotos es muy japonés.” The point is plain: 25 years inside the cuisine and its culture, with the discipline to keep learning from both. The statement places belonging in practice, time and consistency. Club Japonés also carried doubt before it found its footing, and Alberto Soria has named that plainly: “Eso es lo que me decían todos, que no iba a funcionar, pero ya llevamos ocho años y medio.” Eight years and a half is the kind of duration that answers skepticism with continuity. What may have seemed overly specialized has held, which suggests a concept built on conviction rather than trend. The through-line remains a chef from Buenos Aires working steadily inside Japanese cuisine, with New York, London, Monaco and Puerto Banús as markers along the way. In a field that often rewards constant reinvention, this career has gone the other direction: deepening a single discipline and letting time do part of the work.

In Their Words “No soy japonés pero llevo 25 años inmerso en la cocina y la cultura japonesa y eso de escaparse a lugares muy remotos es muy japonés.”