Javier Goya

Coming Up

The route through Javier Goya’s early kitchens is a study in repetition, different stations, and the slow building of range. He worked as cook at Zuberoa in Oriatzun, Guipúzcoa, then as cook at El Amparo in Madrid. From there, he moved into the same role as Segundo Head Chef at Paco Morales in Madrid, before taking on that position again at Casa Marcial in Arriondas, Asturias. The progression is plain enough: step by step, the job expanded with the level of responsibility. Today, he is chef and owner of Grupo TriCiclo and chef and owner of TriCiclo (since 2013), a setup that reflects both accumulated experience and a clear operating line.

Where They Are Now

Seasonal produce sits at the center of the work at Triciclo in Madrid and at Grupo TriCiclo in Madrid. The kitchen approach is described as “without prejudice,” with modern and traditional dishes sharing the menu rather than being sorted into separate camps. That gives the food roots, depth, and freshness, while leaving room for references that reach across global cuisines. The result stays tied to Madrid and the city center, even as the cooking takes in a wider field of influence. Development, for Goya, is tied to the people in the kitchen rather than to change for its own sake. “I consider it to be a necessary evolution for the growth of our team.” In that line, the work reads as collective rather than individual: the kitchen advances by way of shared progress, not just by final plate.

In Their Words “The objective is to provide the best possible gastronomy at a price within everyone’s reach.” “I consider it to be a necessary evolution for the growth of our team.”

Honors

No awards are cited for Javier Goya.