1 on 1 with Chef Antonio Soriano of Palacio Duhau-Park Hyatt Buenos Aires

by Lucas Raven

While staying at Palacio Duhau-Park Hyatt Buenos Aires (undoubtedly the best address in the city), I bumped into Antonio Soriano, Chef extraordinaire, and asked him a few questions:

What inspires you every day?

Inspiration can come from different places and ways.

It can be a product, a concept, a place, a feeling or even a thought. The Palace, its art and architecture are always sources of inspiration that allow us to remember the belle époque of Buenos Aires’ twentieth century, with the nostalgia that embeds the city. The feelings that make us proud of our cultural heritage. A significant bond with our past and present.

For instance, our “Duhau Meets Arts” event allows us to enter the minds of local artists, creating a unique experience with them, taking their work as inspiration.

As always, ingredients and seasons are strong inspirations. At Hyatt, our global food and beverage philosophy is “Food Thoughtfully Sourced, Carefully Served.” That in itself gives us the freedom to express our creativity with newfound local ingredients and techniques.

On a personal note, my daughter Julia is a big source of inspiration. My unconditional love for her fuels me to think outside the box; to come up with playful and surprising ways to create new dishes.

What made you decide to join the Palacio Duhau-Park Hyatt Buenos Aires team?

I decided to join the Palacio Duhau – Park Hyatt Buenos Aires without any doubt, since it was a unique opportunity to be part of an uncommon and iconic property, a landmark in the city, and a reference in the industry. It is a once in a lifetime opportunity to direct this team and have an impact on local producers and customers.

What is your favorite part of the hotel?

My favorite parts of the hotel are the back of the house, where I encounter and share time with my team and colleagues from the hotel and of course the kitchen, the heart of our operation. On the other side, I am in love with the first floor of the Palace, with the Salon Crystal, where we did the Trump – Xi Jinping dinner during the G20 summit, Oak Bar with its 16th century carved wood panels, and Piano Nobile, that I find romantic, classic but modern at the same time.

Where did you begin your culinary journey?

My culinary journey began in Buenos Aires, in 1996, when I was attending Law School. I started to cook for my friends every Friday night, and it just got me. That summer, I visited my father who lived in Lima, Peru, and did my first “stage” in a restaurant. I immediately fell in love with that universe and never quit it.
I studied in Buenos Aires and Paris, where I attended Le Cordon Bleu cooking school, and worked in two and three Michelin star restaurants and hotels.

If your menu was a storybook, what kind of story would it be telling?

A travelling cook discovering his own soul through a journey.

Describe Palacio Duhau Park Hyatt Buenos Aires in three words:

Elegant, artistic, caring.

How big is your team in the kitchen?

We are a team of 45 cooks, divided in 4 kitchens: Pastry, Commissary, Palace and Posadas.

Describe your most memorable moment at the property:

We work in a very special place, where every day is special unique and full of memorable experiences.

If I had to choose one, it would be the 2 days “10 years Celebration” of the hotel, where the former Chefs and Executive Chefs of the hotel came to cook together to celebrate. It happened just 6 months after I landed the job, it was a big challenge. I truly felt that I was a member of the Palace’s history.

Your advice to the aspiring chefs out there

Embrace this profession, one of the most beautiful in human history.

It will look like a great sacrifice at the beginning, but it will bring lots of satisfaction. Be always humble, there is always a lot to learn. Be honest and kind with your customers and your teammates.

You will be rewarded in the deepest ways, and really get to know yourself.



For more details about Palacio Duhau-Park Hyatt Buenos Aires, visit:

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