Earlier in his career Chef Al M. Soto and his staff prepared the classic Italian dish Bollito Misto for a customer and the man cried when he tasted the food.
He had recently lost his mother and it had been one of his favorite recipes by mom growing up.
That’s why Soto loves the chef business: for the strong emotions food can evoke.
“Down deep inside it brings back childhood memories,” Soto said of food. “We took care of our guests the way we would take care of our families,” he said of the out of state restaurant he owned.
Soto, who has 30 years experience as a chef and apprenticed in a Michelin rated restaurant in Tokyo, has recently been appointed executive chef at Marriott Hartford Downtown.
Chef Al M. Soto (Contributed)
The hotel in the heart of Hartford is connected to the Connecticut Convention Center and steps from the Connecticut Science Center and other downtown attractions.
Soto will oversee all the food and beverage operations, including the main dining area, L Bar, the catering and breakfast area.
Chef Soto comes to Hartford as an accomplished restaurateur, having led acclaimed establishments like Troquet on South, The Beacon Hill Hotel, and City Bar & Grille, with several concepts earning top ratings and critical acclaim, hotel officials say.
Soto has taking the best of what he’s learned all these years and bringing it to the hotel.
“His remarkable background in both fine dining and high-volume operations, combined with his hands-on leadership and passion for mentorship, makes him the perfect fit to elevate our culinary program,” said Tina Fleming, general manager.
“We’re excited for the new flavors, energy, and experiences he’ll bring to our guests across all our dining venues and events.”
Soto is big on seasonal menus, fresh local vegetables and from scratch cooking, he said.
” You’ve got a better product overall,” he said of local produce. “It doesn’t take eight days, nine days to get to you.”
Aside from introducing his time-tested recipes, Soto is has plans to make the dinner and breakfast selections more healthful in ways that won’t compromise taste.
Diners will see more vegetables on the plate, chicken without skin, less cream used in cooking. He’ll also offer lower calorie options, serve an oatmeal higher in protein and offer a granola made with Quinoa.
Food made by Chef Al M. Soto (Contributed)
He recommends the Asian-influenced dishes he’ll bring to the menu developed during his time in Japan, and recommends guests try his chili garlic noodles, as he said they’re “delicious.”
Because people are coming to the hotel from many different places, Soto said he’ll showcase New England fare to share that with others.
“It’s a really cool place to eat,” he said of L Bar.
He decided to take the career opportunity, Soto said, because he likes the company, their mission and the people. The hotel is professionally managed by Waterford Hotel Group.
Soto started in the food business at age 8 working in his father’s bakery in Los Angeles.
By age 15 he was working in a restaurant kitchen, where he started as a dishwasher making $2 per hour.
He later attended college and culinary school.
“I hope to retire and open a bakery someday,” he said.
