In a delicious mix of cultures, the Yucatán-born chef Mateo Granados has created a unique signature that celebrates rigorously sourced local and sustainable Sonoma ingredients infused with the vibrant regional flavors of his homeland, crafted with classic French finesse, and sparked with playful spirit.
THROUGH CHEF MATEO’S CAREER, he has worked with such great chefs as Julian Serrano and Alain Rondelli, at such legendary restaurants as 42 Degrees, Masa’s, Manka’s Inverness Lodge, and Charlie Palmer’s Dry Creek Kitchen. Mateo’s talents have been showcased in Food & Wine, Sunset, San Francisco Chronicle, Santa Rosa Press Democrat, Tasting Table and many more top publications.
MATEO HONED HIS SIGNATURE STYLE at Sonoma County Farmers’ Markets, starting simply after years in fine dining by selling Yucatan Tamales from his grandmother’s secret recipe. Soon his presence in the markets grew to a mobile kitchen where he created best-selling rustic-refined market based breakfast and lunch dishes. At the same time Mateo’s reputation was also established as one of the top in-demand caterers for many of the North Bay’s best private parties and culinary events. Mateo somehow also found time to launch his own private label El Yuca Mayan habanero sauces, crafted from his own, homegrown chills, brimming with spicy, Yucatán style.
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