Summersalt Beach Club

Chef Goya’s grandparents sailed from Japan to Argentina with nothing. They quickly became part of a vibrant immigrant community in Buenos Aires and eventually established a thriving horticultural business. This endeavour has been an inspiration for Goya throughout his career. Since childhood, the young chef had an appreciation for quality food, shaped by two distinct cultural heritages. He took influences from both and combined them to create a unique and experimental cooking style. After many years working in restaurants and hotels in Los Angeles, Paris and Geneva, he returned to Argentina to work in the family business, farming fresh fruit and vegetables. Today, he heads up the operations at Summersalt, Jumeirah Al Naseem, employing an imaginative Japanese-Argentinian fusion concept, that has quickly become the restaurant’s main menu.