our chef

Ricardo is Argentinian with Italian and Lebanese roots, and is the chef owner. With over two decades of experience, Ricardo excels in restaurant management, spanning five-star hotels to fine dining. Dedicated to exceptional quality, he's passionate about modern Latin American cuisine, blending tradition with contemporary flair.

Naming a restaurant like this, as a chef and owner, is something very personal. Alfonsina in this case is not so much about who it represents, but for me it is about where. Alfonsina is the name of a beach in Mar del Plata, Argentina. It’s a beach where I used to go when I was young and I have spent a lot of time, with my mother, with my sisters, with my friends. I have many memories related to this location.

Alfonsina Storni was an Argentinian poet who became a pivotal figure in Latin American literature. Her work, produced during the early 20th century, challenged the prevailing social norms and gave voice to women's experiences in a patriarchal society. Storni's poetry stands out for me for its thematic focus on love, eroticism, motherhood, and social justice, all explored from a distinctly feminine perspective.

Since I started my cooking career, it's something that's always been in my head. It's a project that I've practically been preparing for my whole life. The project has changed due to the different influences and experiences accumulated through travel, coworkers, and countries visited. When my wife and I returned in 2023 from San Francisco back to London, we have been working full time on shaping Alfonsina.

It will be a mix of Latin American cuisines in a fusion style. This mix represents the international chef I am, as Argentinian, with Italian and Lebanese heritage. It will not be a surprise to find a pasta or a fatay in the menu, which are well grounded dishes in Argentina. I have worked and lived in many countries. So I’m also strongly influenced by Mexico and Brazil, places where I worked and lived for several years. And you will find some amazing dishes from Peru. When in San Francisco I worked at La Mar by Gaston Acurio with Executive Chef Victoriano Lopez. He taught me his love for Cebiches, and Peruvian food, going from the criolla cuisine, passing by the Nikkei or Chifa.

We want guests at Alfonsina to experience the vibrant flavors and rich culinary traditions of Latin America, all in a warm and inviting atmosphere. From the first bite to the last, we aim to delight their senses with authentic dishes that highlight the diversity and depth of our region’s cuisine.