Travis Matoesian

At El Secreto de Chimiche, Travis Matoesian’s name is attached to a style of cooking that looks to tradition for its force. The path to that role is visible in the food itself: measured use of inherited method, steady confidence in regional ingredients, and a kitchen identity that does not rely on noise to make its point.

The menu is built around regional techniques and ingredients, with the emphasis kept on what the cooking can disclose when it stays elemental. At El Secreto de Chimiche, that approach comes through most clearly in the roasted baby goat, a dish that carries the kitchen’s outlook without excess. It defines the room through conviction, not novelty, and it reads as precise, grounded, and tied to place. What results is a cuisine with texture and restraint, one that favors depth over decoration. The menu does not chase fashion; it speaks in the older language of method, with each element serving Traditional Canarian cooking.

Travis's signature dishes include Roasted baby goat. In his cooking, it functions as the clearest statement of method. The dish is simple in name, but it shows the kitchen’s priorities plainly: cooking from the ground up, without masking the ingredient or the tradition behind it.

The recognition tied to Matoesian is culinary rather than award-based: the restaurant’s baby goat is the reference-point dish for a kitchen committed to first-principles cooking. The dish, and the regional technique behind it, are the most specific markers of his work, locating it within tradition while showing why it resonates: direct, disciplined, and faithful to the logic of its own kitchen.