Mattos is an alumnus of Chez Panisse and the farm-to-table movement championed by Alice Waters at her seminal Berkeley restaurant, where he honed his craft in sourcing and celebrating fresh, seasonal ingredients. His culinary journey took a pivotal turn during six formative years with pioneering Argentinean chef Francis Mallmann at Los Negros, where he developed a profound love for the culinary arts. Under Mallmann’s mentorship, Mattos explored creativity rooted in South American traditions, blending them seamlessly with classic European techniques. This experience shaped his unique culinary voice marrying innovation with authenticity.
In 2006, Mattos relocated to New York City, embarking on a new chapter that would establish him as one of the most exciting chefs of his generation. His bold, creative cuisine, infused with international influences while retaining a South American soul, quickly garnered attention. In 2013, he launched his first major venture, Estela, a minimalist, ingredient-driven restaurant inspired by Mediterranean flavors. The restaurant received widespread acclaim, earning a Michelin star and a coveted spot on The World’s 50 Best Restaurants list. Mattos’ ability to elevate simple ingredients into dishes of extraordinary depth and sophistication has solidified his reputation as a visionary in the culinary world.
Restaurants
As the chef and founder of the Mattos Hospitality group, the Uruguay-born chef is the creative force behind some of New York City's best and most consistently popular restaurants. Each restaurant in the group represents a different aspect of his creative culinary vision. His flagship restaurant, Estela, in Nolita, offers a unique blend of Mediterranean-inspired cuisine with a contemporary twist. The atmosphere at Estela is casual yet refined, featuring a lively, intimate space with exposed brick walls and soft lighting.
Altro Paradiso, in Soho, showcases Mattos’s love for the Italian culinary tradition in a relaxed and casual setting. The restaurant’s spacious, minimalist design complements its menu of classic Italian dishes, such as handmade pastas and wood-fired meats. Altro Paradiso has become a neighborhood favorite, known for its warm hospitality and consistently excellent food.
Lodi, Mattos’s latest venture, is a café and bakery located at Rockefeller Center, offering a casual experience with high-quality pastries, sandwiches, and coffee. Each establishment provides a distinct yet cohesive dining experience, reflecting Mattos’s commitment to flavor, quality, and innovation.
Recipes and dishes
Mattos is known for his inventive and flavor-driven cuisine, with dishes that showcase his skill in blending simplicity with complexity. One of his most famous recipes is the burrata with salsa verde and charred bread from Estela, which pairs creamy burrata with a vibrant salsa verde made from herbs, capers, and anchovies, served alongside charred bread, a classic Italian dish with a hint of Mallman’s influence.
Another standout dish is his beef tartare with crispy sunchokes, also from Estela, which combines finely minced raw beef with horseradish and capers, topped with crunchy sunchoke chips for texture.
At Altro Paradiso, Mattos’s ricotta dumplings with mushrooms are wildly popular with a subtle, delicate texture and bold, earthy flavor—light and pillowy, they are paired with a rich mushroom sauce for flavor and contrast.
Another of Mattos’ iconic dishes is his endive salad with walnuts, anchovy, and ubriaco rosso, where the bitterness of endive is balanced with the umami of anchovy and the creaminess of cheese. Simple and ingredient first, these dishes exemplify Mattos’ approach—that of a truly accomplished chef, allowing nature to shine and flavor to soar.
