Kitchen Talk – Nicolas Quintano of Matiz Restaurant

This article is part of a series of conversations with chefs in Bogota. Click here to read other articles in the Kitchen Talk series.

I was sitting by the miniature palm trees and ferns decorating the vertical gardens by the waterfall in Matiz’s outdoor dining area. Sunlight peeked its way in and made the white linen on the tables seem brighter.

Nicolas Quintano, from Santiago Chile, came and joined me at the table. Sunlight lit up his brown hair and his crisp white chef’s jacket. At 29, he still has a baby face. This is executive chef at Matiz.

Nicolas Quintano Matiz Bogota

Nicolas Quintano from Matiz Restaurant in Bogota

background

Nicolas always had an interest in art and architecture. But coming from a banking family, that created a certain amount of problems. Nicolas just didn’t see himself spending his life behind a desk; he loves being active, creative, ever in motion and working with his hands.

So he graduated college with an art degree instead of a financial one, and opened up his own art workshop. He traveled with his art in expositions to Canada, Mexico and other countries.

Inspiration

When he went to Florence, Italy, to specialize in drawing, it happened. Florence changed his life.

But it wasn’t art that opened him up to a new world. It was food. Living in Florence, he realized the important of food in people’s daily lives and fell in love with the simplicity of the ingredients used in the region. “Using just tomato and olive oil…well, that’s your dish, and it was wonderful”, remembers Nicolas.

He and his girlfriend started planning to open a restaurant. The obvious first step was learning to cook, so he returned to South America to study cooking at the Cordon Bleu in Peru.

He graduated best in his class. Being older, he had a different viewpoint than other students in his class, more oriented towards getting results. Paco, one of the instructors, took an interest in him and after his graduation put him in contact with Olga Lucia, the manager at Matiz.

Olga Lucia invited Nicolas to Bogota to prepare a tasting menu for her. Wanting to impress Olga, Nicolas asked Paco about her preferences, and found out she is a vegetarian, interested in yoga and well-being. Nicolas found organic products at the market and worked hard to present Olga with his best. He’s been working ever since at Matiz.

Karen P. Attman interviews Nicolas Quintano of Matiz Restaurant

Karen P. Attman speaks with Nicolas Quintano of Matiz Restaurant

success

Nicolas considers his success in the kitchen to come from understanding flavors and how they work together, how they flow into each other, change each other, and come out as something different.

And his personality helps a lot. He has an eagerness to be impressed by what he’s experienced in his travels around the world, and he recognizes the power of simple ingredients artfully prepared. With an energy often associated with the young and an earnest desire to share the best he has, he uses that energy and creativity to make the kitchen at Matiz one of the best in Bogota.

Baby octopus at Matiz Restaurant

Baby octopus at Matiz Restaurant

bogota and food

For Nicolas, Bogota has been an amazing surprise. The green urban scene reminds him of his hometown, Santiago: “You have the mountains, and the sunlight here is so explosive”.

In the Bogota food world he can see that things are changing. Restaurant owners are opening their second or third restaurant. Foreigners are investing here, which raises the standard and makes it tough to compete. But he enjoys trying to reach and satisfy that increasingly knowledgeable public.

He also sees more of a tendency toward bistro-type restaurants where people pay less for good meals.

work

At Matiz Nicolas feels the freedom to be like the owner. “I have the liberty to cook whatever I want. I can choose what I want to serve; of course, I have filters, which is good, but I get a lot of freedom.”

The influences on the menu are wide, including Japanese, Chilean, Peruvian, Mediterranean, and of course, Colombian. There are also cultural mixes, like gnocchi made with plantain and cheese.

Salad with tangelos at Matiz

He’s happy with the ingredients he finds in Bogota although he sees the need to have more consistent suppliers. From Medellin he gets bok choy, carrot and amarantha sprouts. He makes the lentil sprouts and the sun dried tomatoes on the premises.

He would love to work more with local ingredients. For instance, he gets his lamb meat from a farm where lambs are fed quality food, resulting in a good product and reducing the need to bring lamb from, say, Australia.

Matiz is a small restaurant, but to be able to give the kind of detailed, personalized attention that they pride themselves on, small is a good factor. The tasting menu gives free reign to Nicolas’ creativity, liberating him from the constraints of a menu; it’s like a personal agreement you come to with the chef, and it’s his creative process that surprises you and delights you.

Vegetarian ceviche at Matiz restaurant

Vegetarian ceviche at Matiz restaurant

future

His focus is not on making money but on creating, transcending. Nicolas’ family has a nut farm in Chile and among his many dreams is the idea to go work that farm and open up a boutique store to sell his products. And high on his list of priorities is raising his family with the same love of food that he’s found.

To read more about Matiz, check out the article published in UK’s Four Magazine.

About these ads

One response to “Kitchen Talk – Nicolas Quintano of Matiz Restaurant

  1. Pingback: What’s Going On | Como Sur | Culinary News From The Southern Cone·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s