It all began in Argentina, within a family where my grandmother was a remarkable cook and storyteller, always gathering people around a generous table filled with food, warmth, and stories. My mother carried much of that legacy, guiding me toward fish and seafood , ingredients I’ve always felt a strong connection with.

After finishing university, I set out on a journey across South America, where I developed a deep appreciation for local produce, seasonal markets, and the honesty of regional cooking.

This path then led me to Europe, where I refined my techniques and trained in renowned kitchens, embracing precision and the discipline of fine dining.

For the past eight years, I have been based in Australia , a place that deeply shaped my cooking. I fell in love with its connection to nature, its respect for land and sea, and the purity of its produce, which continue to define my culinary philosophy today.

For me, cooking is...

For me, cooking is a passion that connects people with nature and fire, always rooted in respect for the natural world.

I learned to cook at...

My cooking began with my mother’s techniques and the Sunday tables of my Italian and Spanish grandmothers. From there, life refined me through experie

A cooking secret...

The secret lies in working with local seasonal produce, honest cooking, and respect for fresh ingredients and technique.

My menus

Mexican Street food experience

STARTER

All inclusive

Guacamole, corn chips, fresco cheese and ancients seeds

King fish ceviche, guajillo, chili infusion, citrus juices, coriander, cucumber and avocado

FIRST COURSE

Choose 1 dish

Chipotle Prawns Quesadilla, Oaxaca cheese with refried beans and grilled corn salsa

Rib eye quesadilla with Oaxaca cheese whit onion and capsicum

MAIN COURSE

Choose 1 dish

Chicken Tacos, Tinga sauce, guacamoles, lettuce citrus cream

Pork carnitas Tacos, confit pork, onion, coriander and avocado salsa

Octopus with chorizo, confit potato, chipotle mayo and pico de Gallo

Beef cheeks, beer brasier, burnt spring onion crema and crunchy sweet potato

DESSERT

All inclusive

Tres leches cake

Flan napolitano

Panqueques con Dulce de Leche Thin crepes filled with warm dulce de leche, lightly caramelised and finished with icing sugar

Mango and lime sorbet

Chocolate Lava cake

Coastal Dining Experience

STARTER

Choose 1 dish

Cockleshell Rock Oyster, citrus ponzu, seaweed & finger lime

Homemade Sourdough with Whipped Butter

Homemade Beef Empanadas served with chimichurri sauce

FIRST COURSE

Choose 1 dish

White Fish Ceviche with Coconut Cream & Chili Oil

Chargrilled Tiger Prawns with Basil Pesto & Citrus Butter

Mussels in spiced coconut & tamarind sauce

MAIN COURSE

Choose 1 dish

Grilled local fish, citrus beurre blanc & seasonal greens. with garlic or Cauliflour puree

Grilled Beef Sirloin with rich jus with buttery potato gratin or seasonal greens

DESSERT

Choose 1 dish

Citrus dessert, lemon foam & fresh fruit

Crème brûlée à la vanille

Pears in wine

Vanilla Panna Cotta Smooth panna cotta served with seasonal fruit and berry coulis

Ocean Harvest Menu

STARTER

Choose 1 dish

Shark Bay Oysters served natural with mignonette

Handmade Shrimp & Cheese Empanadas

FIRST COURSE

Choose 1 dish

White Fish Ceviche with Coconut Cream & Chili Oil

Exmouth Tiger Prawns, lemon myrtle butter, finger lime & herbs

MAIN COURSE

Choose 1 dish

Grilled Snapper fish, citrus beurre blanc & seasonal greens

Grilled octopus, potato carpaccio with green chimichurri and Merken

DESSERT

All inclusive

Vanilla Crème Brûlée with Native Citrus

Dark Chocolate Mousse Rich and silky chocolate mousse with a hint of sea salt

Tiramisu

Vanilla Panna Cotta Smooth panna cotta served with seasonal fruit and berry coulis

Argentine Asado Experience

STARTER

All inclusive

Provoleta a la Parrilla Grilled provolone cheese, melted over open flame, finished with oregano, chilli flakes, and a drizzle of olive oil. Crispy on the outside, gooey inside

Burrata & Heirloom Tomatoes Creamy burrata served with seasonal heirloom tomatoes, basil, olive oil, and a touch of balsamic

FIRST COURSE

Choose 1 dish

Choripán Argentinian pork sausage grilled over charcoal, served in crusty bread with chimichurri and salsa criolla

Beef Empanadas Handmade pastry filled with slow-cooked beef, served with house-made chimichurri

MAIN COURSE

Choose 1 dish

Sirloin grilled over charcoal with chimichurri, served with baby potatoes or green salad

Grilled Skirt steak with Chimichurri trio, served with green salad or Rusa salad

DESSERT

Choose 1 dish

Panqueques con Dulce de Leche Thin crepes filled with warm dulce de leche, lightly caramelised and finished with icing sugar

Classic Flan with Dulce de Leche Silky smooth baked custard, topped with caramel and generous dulce de leche

Tiramisu

Citrus dessert, lemon foam & fresh fruit

Dark Chocolate Mousse Rich and silky chocolate mousse with a hint of sea salt

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Chef Alber's reviews

4.67

•

2 services

Amazing experience! We booked a dinner for two with Take a Chef and it felt like a high-end restaurant at home. Chef Alber was fantastic — super friendly, charismatic, and tailored the menu perfectly to our tastes. Every dish was delicious, and we didn’t have to worry about a thing. Perfect for a special date night or to surprise someone. We’d definitely do it again!