Check Out Pablo Alcorta’s Story

Today we’d like to introduce you to Pablo Alcorta.

Pablo, we appreciate you taking the time to share your story with us today. Where does your story begin?
We came from Argentina in the early 2000s, and for a long time, my brother, Luciano Alcorta, and I had a big dream of creating an Argentine cuisine concept that would represent us here in Los Angeles. Something high-quality, based on quality, honest products and home-cooked food. All made by us. In our home kitchen. I was already a chef in Argentina and had the experience of owning a restaurant, while my brother was involved in large restaurant opening projects. After a long time studying the market and gaining experience in the United States, we decided to open the Pasadena location in 2008 in the midst of the crisis. It was a challenging and excellent experience. The reaction from people was instant and excellent, and this allowed us to explore this same concept in other cities, until the pandemic. During that difficult and complicated time, we had to downsize in order to strengthen ourselves again. We’re keeping our Pasadena and Eagle Rock locations. Luckily, we’re just a few days away from opening another location in downtown LA. We’re very happy and refreshed to face this new phase.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It wasn’t easy at all. We went through it like anyone in small business. It’s about forging a path and overcoming the many and complicated difficulties, but always with great energy and the conviction that with effort, anything is possible. It’s part of the life of an entrepreneur; there are no comfort zones; it’s constant supervision. I’d say it’s a way of life. But at the same time, it’s exciting to see that, despite being very difficult and at times overwhelming, it also has its rewards. Not only for the monetary benefits, but also how comforting it is to see how our clients and the community become a daily part of our lives, and vice versa. We’ve seen children grow up with their parents and grandparents, and today those children choose us for their engagement or to celebrate their birthdays. Having them share and celebrate their events, being part of those important moments in their lives, is incredible; great communions are created. In fact, most of my friends in this country have met through Malbec. Therefore, many thanks to the city and this country that gave us all these opportunities.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
My job as chef and owner is very broad. It’s not just about creating a menu and making good dishes. It’s about everything. Being truly involved, from purchasing ingredients and costs to taking orders and educating. You have to be involved in everything to achieve a sustainable place. But mainly, creating a great team. We need everything and everyone. We can’t do it alone. My brother and I each fulfill different roles to be able to cover and control everything. We love to study and research everything related to the industry. We are very respectful of the products, be it meat, wine, or bread. We pride ourselves on trying to improve every day in every way. But the human aspect is very important. While there are rules for employees to follow, we like being a big family. We live and coexist. We are fortunate that our wives are part of this and that it has become more than just a business.

Is there anyone you’d like to thank or give credit to?
I’ve been in the business for almost 30 years, and the truth is, there are many people to thank. I think my first mentor in the kitchen was undoubtedly my family. My mother was an excellent cook, whose great recipes I still use to this day. But one day, when my siblings and I were growing up, it was my father who started cooking the most and introduced us to the world of Argentine wine and its gastronomy. I remember spending hours with my father watching cooking shows. All of this led me to decide to study this beautiful career and dedicate my life to it. Then, the importance of working in different kitchens with different chefs helps you polish your own diamond to create your own path. Success doesn’t just depend on good cooking; it’s a combination of things, including perseverance, dedication, knowing how to delegate, and, most importantly, being honest in general. Your restaurant, like any business, is your reflection, your identity.

Contact Info:

• Website: www.malbeccuisine.com , www.malbec-market.com
• Instagram: malbeccuisinepasadena.com , malbecmarket.com
• Facebook: malbeccuisinepasadena.com , malbecmarket.com
• Yelp: Malbec Argentinean Cuisine , Malbec Market
• Other: google: Malbec Pasadena