About Us
A crossroads of cultures, a cuisine with soul
Cayote was born in the Canary Islands, a place historically open to the world —a meeting point of cultures, flavors, and traditions. Inspired by this richness, our culinary proposal naturally blends Mediterranean essence, Latin American passion, Asian subtlety, and, above all, Canarian soul.
Here, every dish tells a story of travel and roots. We honor the diversity that surrounds us, reinterpreting it with deep respect for local ingredients and refined culinary technique.
In-house creations, dedication in every detail
We see cooking as a handcrafted process, where each preparation reflects our work philosophy. Over a hundred components are made in-house: from bao and empanada doughs to stocks, sauces, and marinades. We take care of every stage of the process with meticulous attention, because we believe true flavor is born from dedication and authenticity.
Our menu is the result of hours of quiet work, a passion for excellence, and a constant desire to inspire emotion with every bite.
The ingredient is our inspiration
We work hand in hand with local producers who share our vision of respect for the land and a commitment to quality. We use ingredients sourced from Don Germán’s farm, where fresh, seasonal produce is grown and brought directly to our kitchen. We are committed to a sustainable, locally rooted cuisine that celebrates the richness of our surroundings.
Meet the team
"I’m Rosy Terrel. My journey is a continuous thread of learning and service: with every course, a shift; with every classroom, a dining room. I started at La Candelaria Hospitality School and, while doing shifts in small restaurants and catering services, I discovered my passion for wine in Santo Domingo de la Calzada and in the wineries I visited while working at the Hotel Zenit in Calahorra.
Back in Tenerife, I studied Tourism at the University of La Laguna and, without letting go of the tray, I expanded my training with courses in protocol, mixology, and languages. Later, the FU School in Germany added German language and gastronomy to my daily professional experience.
After time at Restaurante Archete and Casa Mi Suegra, I arrived at Hotel Taburiente. At Restaurante GOM, I deepened my vocation for front-of-house service, and today, as part of the great Cayote team, I continue refining my craft to ensure every table becomes a memorable experience."
Rosario Terrel, Head of Service
"My name is Jorge Blanc Chueca, and if I had to define my path, I’d say it’s a constant journey of learning and passion for cooking. It all started with my formal training, but the real school has been every kitchen I’ve worked in.
My culinary adventure has taken me beyond the borders of Spain, exploring different gastronomic cultures and ways of working in places like Scotland, Iceland, and Sweden. I started from the very basics, as a kitchen porter and assistant, and have grown step by step. Every role, every restaurant—from smaller establishments to hotels—has taught me the value of hard work, adaptability, and resilience."
Jorge Blanc Chueca, Sous Chef
“My name is Arydaman M. Melo, but in the kitchen and among the stoves, everyone calls me Ary.
My journey with gastronomy began with the sweet aroma of my parents’ pastry shop. There, among doughs, ovens, and family recipes, I discovered that my passion wasn’t just about enjoying good food—it was about creating it. That was the beginning of a path that, without knowing it, would shape my life.
I decided to study culinary arts to give form to that passion. I wanted to learn from the greats, to touch the art with my own hands. I did my first internships at Bodegón Alejandro (Donosti), and later at Cenador de Amós (Cantabria), a three-Michelin-starred temple that taught me the value of excellence. After that, I returned to my homeland, Tenerife, to join Martín Berasategui’s team at MB Tenerife, a two-star restaurant that left a deep mark on my way of understanding cuisine.
Then came other stops, other kitchens, other lessons. Because every kitchen teaches you something, and every service changes you a little. Until I arrived at Cayote—a space where I can cook with identity, soul, and freedom.
For me, being a chef is so much more than technique. It’s passion, discipline, and an inner fire that never goes out. But if there’s one thing I’ve truly learned on this journey, it’s that none of this would be possible without the most valuable thing in any kitchen: the team.”