Soil.
Where everything begins.

A team of chefs that blend deep traditional roots sprinkled with a modern touch, with the utmost precision.

Team

Nicolás Román
Vanden Berghe

Madrid, Spain

Sebastián
Alfonzo Boiani

Montevideo, Uruguay

We work with the best

Our services

We offer consultancy with an emphasis on quality and sustainability in order to achieve an outstanding gastronomic experience.

Personalized and exclusive experience, we handle every single detail to ensure a perfect and unique event.

 

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Complete service, including coordination, planning and organizing anywhere in the world.

 

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From devising personalized menus to creating specialized culinary teams, keeping quality at the forefront.

Highly competitive buying costs with selected food suppliers thanks to our solid alliances with renown companies in the industry.

Detailed and precise tools to track and control food costs. Quality and consistency in each and any service.

Efficient and organized system, providing easy access to and analysis of the necessary information. Practical and advanced operational efficiency.

Food photography and video recipes for social media and marking campaigns.

Connection

The essence of Soil.

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Nicolás Román Vanden Berghe

1987

Born in Madrid has Belgian blood.

Trained at the Escuela de Hostelería y Turismo in Madrid, after finishing his studies at the Lycée Français. He began his career in the restaurant “Europa Decó” at the “Hotel Urban 5*GL” in Madrid, alongside his teacher Joaquín Felipe.

 

Then he moved to Barcelona, as Executive Chef at the “Hotel Blancafort Spa Termal” for three years, after returning to Madrid, behind the project “Florida Retiro” as second Executive Chef, he participated in the design of menus, staff selection and management of the five different gastronomic spaces. In 2017, he went to Valencia in order to design, launch and manage the multi-space Palau Alameda. At the same time, he acts as Chef consultant in the cuisine and gastronomic offer of “Florida Mijas”.

 

Ambassador of Spanish gastronomy at the Dubai World Expo in 2022, and representative of European Union gastronomy in India for two consecutive years, where he gave lectures and workshops in the 20 best cooking schools.

 

Author of the books “European Kitchen” (2013) and “European Tapas” (2014). Jury member in the Best Chef of Madrid competition, speaker at the WOOE, “Olives from Spain”, Gastrónoma and Forum Gastronòmic. Gastronomic Ambassador for Baïa Food.

Sebastián Alfonzo Boiani

1986

Uruguayan from Montevideo.

Trained in cuisine and pastry, in 2007 he moved to Spain to settle in Catalonia. He started working in the kitchen of the “Hotel Port Salins” restaurant in Empuriabrava, Girona.

 

Simultaneously, for two years, he managed all the gastronomic spaces of the “Hotel Blancafort Spa Termal” in La Garriga, Barcelona.

At the helm of the restaurant at “Hotel Port Salins,” his cuisine received the Bib Gourmand rating from the Michelin Guide.

 

In 2017, he took over as Executive Chef of the KISS THE COOK S.L. and KISS FISH S.L groups, overseeing the gastronomic offerings of “Santa Gula” and “Gula Bar” (Opening of the Year, 2019), two restaurants located in the heart of Barcelona.

 

Sebastián Alfonzo also advises the gastronomic proposal of Primavera Sound, as well as various restaurants within the Sikim group and the San Cugat Hotel in Barcelona.