{"id":6108,"date":"2025-05-22T11:18:03","date_gmt":"2025-05-22T11:18:03","guid":{"rendered":"https:\/\/restaurantecayote.com\/sobre-nosotros\/"},"modified":"2025-10-09T09:57:15","modified_gmt":"2025-10-09T09:57:15","slug":"about-us","status":"publish","type":"page","link":"https:\/\/restaurantecayote.com\/en\/about-us\/","title":{"rendered":"About Us"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content” pattern_svg_path=””][vc_column][vc_row_inner el_class=”fila-ajustada” css=”.vc_custom_1747908476251{background-image: url(https:\/\/restaurantecayote.com\/wp-content\/uploads\/2021\/11\/Restaurante-Cayote-en-Santa-Cruz-de-Tenerife-10-1.jpg?id=2942) !important;}”][vc_column_inner el_class=”columna-izquierda-fila1″ width=”1\/2″][vc_custom_heading text=”About Us” font_container=”tag:h2|text_align:center|line_height:1.15em” use_theme_fonts=”yes” css=”” el_id=”head-sobre-nos”][vc_single_image image=”5817″ img_size=”75×67.5″ alignment=”center” css=””][\/vc_column_inner][vc_column_inner el_class=”columna-derecha-fila1″ width=”1\/2″][vc_custom_heading text=”A crossroads of cultures, a cuisine with soul” font_container=”tag:h1|text_align:center|color:%23000000|line_height:1.15em” use_theme_fonts=”yes” css=””][vc_column_text css=”” el_class=”bt-columna-derecha-fila1″]<\/p>\n

Cayote was born in the Canary Islands, a place historically open to the world \u2014a 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.<\/p>\n

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.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” pattern_svg_path=””][vc_column][vc_row_inner el_class=”fila-ajustada” css=”.vc_custom_1747908498508{background-color: #1d3537 !important;}”][vc_column_inner el_class=”columna-izquierda-fila2″ width=”1\/2″][vc_custom_heading text=”In-house creations, dedication in every detail” font_container=”tag:h1|text_align:left|color:%23ffffff|line_height:1.15em” use_theme_fonts=”yes” css=”” el_id=”h1-izq-fila2″][vc_column_text css=”” el_class=”bt-columna-izquierda-fila2″]<\/p>\n

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.<\/p>\n

Our menu is the result of hours of quiet work, a passion for excellence, and a constant desire to inspire emotion with every bite.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”columna-central-fila2″ width=”1\/4″][vc_single_image image=”4730″ img_size=”400×600″ alignment=”center” css=”” el_id=”img-col-ctl-fila2″][\/vc_column_inner][vc_column_inner el_class=”columna-derecha-fila2″ width=”1\/4″][vc_single_image image=”5855″ img_size=”400×600″ alignment=”center” css=”” el_id=”img-col-der-fila2″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” pattern_svg_path=””][vc_column][vc_row_inner el_class=”fila-ajustada” css=”.vc_custom_1748350432799{background-image: url(https:\/\/restaurantecayote.com\/wp-content\/uploads\/2021\/11\/Restaurante-Cayote-en-Santa-Cruz-de-Tenerife-5-1.jpg?id=2947) !important;}”][vc_column_inner el_class=”columna-superior-fila3″ css=”.vc_custom_1748342328820{background-color: rgba(0,28,28,0.75) !important;*background-color: rgb(0,28,28) !important;}”][vc_custom_heading text=”The ingredient is our inspiration” font_container=”tag:h1|text_align:center|color:%23ffffff|line_height:1.15em” use_theme_fonts=”yes” css=”” el_id=”h1-sup-fila3″][vc_column_text css=”” el_class=”bt-columna-superior-fila3″]<\/p>\n

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 Germ\u00e1n\u2019s 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.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”columna-inferior-fila3″ css=”.vc_custom_1748342621622{background-color: rgba(0,28,28,0.75) !important;*background-color: rgb(0,28,28) !important;}”][vc_single_image image=”5819″ img_size=”full” alignment=”center” css=”” el_id=”img-col-inf-fila3″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” pattern_svg_path=””][vc_column][vc_row_inner el_class=”fila-ajustada” css=”.vc_custom_1748435294520{background-color: #1d3537 !important;}”][vc_column_inner el_class=”columna-izquierda-fila4″ width=”1\/2″][vc_single_image image=”5851″ img_size=”full” alignment=”center” style=”vc_box_shadow_3d” css=”” el_id=”img-col-izq-fila4″][vc_custom_heading text=”Meet the team” font_container=”tag:h1|text_align:center|line_height:1.15em” use_theme_fonts=”yes” css=”” el_id=”h1-izq-fila4″][vc_raw_html 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“My name is Arydaman M. Melo, but in the kitchen and among the stoves, everyone calls me Ary.<\/p>\n

My journey with gastronomy began with the sweet aroma of my parents\u2019 pastry shop. There, among doughs, ovens, and family recipes, I discovered that my passion wasn\u2019t just about enjoying good food\u2014it was about creating it. That was the beginning of a path that, without knowing it, would shape my life.<\/p>\n

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 Bodeg\u00f3n Alejandro (Donosti), and later at Cenador de Am\u00f3s (Cantabria), a three-Michelin-starred temple that taught me the value of excellence. After that, I returned to my homeland, Tenerife, to join Mart\u00edn Berasategui\u2019s team at MB Tenerife, a two-star restaurant that left a deep mark on my way of understanding cuisine.<\/p>\n

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\u2014a space where I can cook with identity, soul, and freedom.<\/p>\n

For me, being a chef is so much more than technique. It\u2019s passion, discipline, and an inner fire that never goes out. But if there\u2019s one thing I\u2019ve truly learned on this journey, it\u2019s that none of this would be possible without the most valuable thing in any kitchen: the team.”<\/p>\n

[\/vc_column_text][vc_custom_heading text=”Arydaman Meneses Melo, Chef” font_container=”tag:h1|text_align:right|line_height:1.15em” use_theme_fonts=”yes” css=”” el_id=”h1-col-der-fila4″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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