A Global Chef Acts Locally
The Ritz-Carlton, Aruba executive chef Rafael Lopez-Aliaga keeps learning, teaching, and connecting.
— By Ivy Lerner-Frank
— Photography Kenneth Theysen
— Cover: Rafael Lopez-Aliaga, Executive Chef – The Ritz-Carlton, Aruba
“I’m lucky. I came from a home where we breathed art. My dad was a portrait painter, and my mom had a flower shop, creating amazing designs for weddings – the bouquets and the decorations,” says Executive Chef Rafael Lopez-Aliaga of The Ritz-Carlton, Aruba.
Responsible for the resort’s five restaurants and culinary events, Lopez-Aliaga now assumes his own artistic role in creating memories for travelers and hotel guests alike.
The Executive Chef recalls always wanting to create in the kitchen. He studied hotel management in his native Peru, followed by a culinary degree at the Le Cordon Bleu in Lima, Peru. With three decades of experience as a chef, Lopez-Aliaga has been with Marriott International for fifteen years, including eleven at the JW Marriott in Lima and almost five in Aruba. This passionate chef relishes his role as an inspiring mentor to his team and an active member of the community, supporting life on the island he loves.
How have things changed in Aruba since you arrived?
We’re sourcing a lot more locally now, for both farming and fishing. One of the recent big changes is the use of more sustainable farming methods. Hydroponic farming is big right now, especially for lettuces, like lollo rosso and butter lettuce. We’re working with a local farmer who is going to start growing cantaloupes and watermelons this way, and it's going to be fantastic. For our local catch of the day, we’re sourcing from Aruban fishermen and working with the authorities to ensure that we keep our reefs healthy. Right now, we’re getting fresh lionfish from the fishermen, and we’re using it in our daily specials, grilled and in ceviche.
What about the changes in the hotel industry on the island?
The Ritz-Carlton is the only luxury branded resort on the island, so that brought a whole new market for a certain type of affluent guest when we opened in 2013. A big part of our culture and brand is training and developing our ‘ladies and gentlemen’ in product and service excellence. Basically, all of our chefs de cuisine are Arubans, and we’re working together– with a lot of mentoring and coaching – to make sure they are very proud of what they are doing and that they can be the best they can be. That also means providing them with real career opportunities, like working in other Ritz-Carlton and St. Regis luxury hotels in the region. That’s important to us.
Do you still find time to cook, or do you have to delegate?
I’m always cooking and creating because I want to inspire my chefs and lead by example. Developing my chefs is a personal goal and a big part of our company’s culture, so we can create memories that create guests for life.
What is it that you love about your job?
I love the whole aspect of anticipatory service, understanding the expectations of our guests and meeting them. When we do that right, we’re doing the storytelling that is so important. So, when we present that fish, we explain the chef’s inspiration and why we’re using these ingredients. This connects us – our servers and our chefs – with our guests. We have our daily tasting panels for the restaurants as well as for big events, like the beautiful weddings that we have here. While I’m fulfilling my responsibilities at the resort, I’m also part of the Marriott Culinary Council, which gives me the opportunity to see the big picture and be part of more than ten openings and pre-openings of other Ritz Carlton brands/hotels.
Are there any special events that stand out for you?
I’m excited about an upcoming wedding for over 200 people, with an elegant sit-down dinner on the beach. There are going to be long tables, with three different options for dinner; we’re recreating a restaurant experience but taking it to another level. It’s going to be lovely, but you can imagine the logistics!
It must be like being a film director, with a party that size!
Absolutely. But we’re a large group of ladies and gentlemen all working together towards the same goal: excellence. Basically, what we do is divide and conquer – somebody is in charge of one station, and somebody is in charge of desserts, and my role is focusing on the big picture. To be successful, we have to have the whole team aligned. We practice!
What are the inspirations and influences that you bring to your role?
My family. My mother’s side is from Italy. I have memories of my grandmothers and our family reunions every Sunday, with all the family cooking together. The food was always very generous – we wouldn’t just have one dessert; we would have two – and a fruit platter! Every Sunday was like a big buffet. Sitting at the table as a family is something I continue to do with my daughter and wife and our friends. I cook at home every day for my family. It’s a joy to share with people you love, and I hope I bring that same feeling to experiences at The Ritz-Carlton, Aruba.
How do you stay connected with the island, yourself, and your family, considering all your responsibilities?
It’s important to have some down time – because I think you really have to disconnect to connect. I love being on the beach, especially with my daughter, who loves it, too. I’m a surfer, though not everyone knows that about me! I really love to eat and travel. That helps me continue to learn and create memories, which I can then put into creating new dishes and experiences for our guests.
