Rafa Soler

Chef Rafa Soler's culinary philosophy is deeply rooted in Valencian tradition and an unwavering commitment to local, seasonal products. He succinctly defines his guiding principles as "Tradición, producto, sabor y perfección." This ethos is evident in his rigorous ingredient sourcing, with 95% to 96% of products coming from local farms and the surrounding sea, including his own gardens. He passionately believes in "reivindicar el territorio," showcasing the unique richness of the Marina Alta region, from Benissa tomatoes to Ráfol de Almunia avocados and Santa Pola quisquillas. Soler's vision is a heartfelt "vuelta a nuestros orígenes, a lo aprendido de nuestros antepasados," emphasizing the unparalleled quality found in his immediate vicinity. His approach is a sophisticated blend of ancestral respect and modern technique. He views innovation not as a departure from tradition, but as an evolution: "La única manera de innovar la tradición es hacer perdurar el sabor original y modificar la textura." This means rescuing ancient recipes, preservation methods, and forgotten products, then reinterpreting them through the lens of alta cocina. He aims to surprise diners with elevated versions of familiar, domestic dishes, transforming them with precise textures and refined presentations, thereby highlighting the profound gastronomic legacy of Valencia and demonstrating that its culinary identity extends far beyond the well-known paella. Chef Soler's technical mastery is a direct inheritance from his formative years under culinary giants like Joël Robuchon, Fermí Puig, and Martín Berasategui. From Robuchon, he absorbed a meticulous approach to examining and extracting the best from every single ingredient, regardless of its simplicity or luxury, coupled with a deep technical precision. Puig instilled in him the essence of flavor and the critical importance of fresh, impeccably sourced produce. His style is characterized by a relentless pursuit of perfection in taste, texture, and presentation, often involving sophisticated deconstruction and reinterpretation of traditional elements. His legendary signature dishes and technical applications include: * **Quisquillas, arena de almendra marcona y aove:** A dish representing the essence of Audrey's, highlighting local seafood and regional nuts. * **Tomate en 3 texturas:** Showcasing a single ingredient through various states – liquid cream, fermented, and a crisp component, often featuring the "best tomato in the world" from a dedicated local farmer. * **Gamba roja, caviar y consomé geleé:** A luxurious dish that confits Dénia red prawn in bone marrow fat, served with a velouté of prawn heads, smoked gelified consommé, and caviar, emphasizing textural contrasts and deep flavors. * **Aguacate del Ràfol d’Almúnia, escabeche y hierbas frescas:** An exquisite plate transforming a local avocado with a delicate escabeche. * **Arrocito de pato coll-verd de la Albufera y acelgas:** A concentrated and potent arroz dish, emblematic of Valencian rice culture, elevated with premium local ingredients. He frequently employs techniques to modify textures while preserving original flavors, ensuring dishes are both innovative and deeply rooted in Valencian culinary heritage.

Career

• Jefe De Cocina at audrey´s by rafa soler, Calp
• Jefe De Cocina at joel restaurant bistronomic, Denia
• Jefe De Cocina Y Gerente at joel restaurant bistronomic, Denia
• jefe de partida at drolma, Barcelona
• jefe de partida at martin berasategui, Lasarte

Mentored by Martin Berasategui.