Rafael Soler

The Path

Rafael Soler trained at Martín Berasategui and L'atelier de Joël Robuchon, two formative addresses that suggest a grounding in precision, rigor, and the high standards that shape a serious culinary career. From there, his path led him into professional kitchens where technique and consistency would have to meet the realities of service day after day. He went on to work as chef at Villa Da Vinci in Moraira (from 2009), a role that marked an important stage in his progression. The timeline matters here: from 2009, his work at Villa Da Vinci in Moraira became part of the foundation on which the rest of his career would be built. Today, Rafael is chef of Take a Chef, continuing to shape his work around the same central principles that have followed him career. If his journey can be read through the places named along the way, it is a route guided by training, responsibility, and an attention to the integrity of each ingredient.

The Work Today

He is now chef at Take a Chef, where his position reflects a present-tense focus on the craft itself: the daily rhythm of cooking, the decisions made in the moment, and the interpretation of ingredients at their freshest and most direct. In his own words, “My passion and my way of life.” That phrase gives a sense of the closeness between vocation and identity. For Rafael Soler, cooking is not presented as a separate profession sealed off from the rest of life, but as an ongoing practice that shapes how he works and how he moves through the world. The emphasis returns, again and again, to the ingredient, to the path it sets, and to the care required to follow it well.

In Their Words “The raw ingredient marks the path.” “My passion and my way of life.”