Maty’s is a vibrant Miami restaurant helmed byPeruvian American chef Valerie Chang. Named afterher grandmother, Maty’s is a homage to Peru’s richculinary traditions, through Chang’s modern andcreative cooking. Opened in 2023, the restaurant isone of Miami's hottest places to dine. Chang’sculinary vision is rooted in family, tradition, anddeep respect for the flavors of her heritage, all ofwhich shine through in every dish at Maty's.

The heart of Maty's

Chang’s culinary journey is deeply rooted in her Peruvian heritage and influenced by her family’slong-standing connection to food. Growing up in Miami, she was inspired by her father’s Peruvian-Chinese restaurant, which sparked her love for blending diverse flavors. After honing her skills at top establishments like Michael’s Genuine Food &Drink and Itamae, Chang's innovative approach to Peruvian cuisine, combining classic techniques with modern flair, has earned her recognition as a rising star in the culinary world, making her a key figure inMiami’s dining scene. The atmosphere at Maty’s reflects Peruvian culture’s vibrancy, meeting with Miami’s modern energy. The restaurant’s design marries contemporary elegance with warmth, incorporating earthy tones, wood accents, and artwork inspired by Peruvian landscapes and indigenous crafts. An open kitchen connects the chefs and diners. The mood is lively and buzzy, like Lima's streets, but the restaurant's essence is a comforting, nostalgic, welcoming dining experience.

Chang is a rising star on the US culinary scene, known for her innovative take on traditional Peruvian cuisine. Raised in a family of chefs, including her father and brother who, with Chang, co-own Itamae, a popular Nikkei restaurant in Miami, Chang grew up surrounded by the love of food and the joy of cooking.

She developed her culinary skills in various kitchens in the US and abroad, before taking the reins at Maty’s, where she could fully express her culinary identity. Her approach is deeply personal, drawing inspiration from her grandmother’s recipes while incorporating modern techniques and global influences. Her cooking showcases Peru’s bold and diverse flavors, with a particular emphasis on fresh seafood, bright citrus, and traditional Peruvian ingredients like aji amarillo and rocoto peppers. Chang’s passion for innovation and her deep connection to her cultural roots set her apart as a chef with a unique vision. Although Maty’s was only opened in 2023, Changh as earned significant recognition for her work, winning the 2024 James Beard Award for Best Chef: South. The restaurant has received glowing reviews from critics and diners for its creativity and authenticity. Chang’s dedication to honoring her roots while pushing the boundaries of what Peruvian food can be in the modern dining landscape has brought Maty’s to national and international attention. The restaurant has quickly become a must-visit in Miami, bringing awareness to Peru’s rich and diverse culinary culture.

The Chef

Chang is a rising star of the US culinary scene known for her innovative take on Nikkei cuisine. Her passion for food developed while growing up immersed in her family's restaurants, absorbing Peruvian traditions and Asian influences that would shape her culinary style.

Along with her father Fernando and brother Nando, Chang co-founded Itamae in Miami’s Design District, in 2018, which brought her to the attention of critics and the public. Itamae quickly gained recognition for its inventive and beautifully crafted dishes highlighting fresh, seasonal ingredients. The restaurant’s menu emphasizes seafood and ceviche, with bold, vibrant flavors and meticulous presentation. In 2023, Chang opened Maty's, named after her grandmother, in Miami’s Midtown neighborhood, where the menu is a modern take on comida criolla, the cuisine of Chang’s upbringing.

Chang’s culinary philosophy honors her heritage while pushing creative boundaries. Her dishes reflect her commitment to sustainability and respect for ingredients, often featuring local produce and responsibly sourced seafood.

Restaurants

Chang’s latest venture, Maty’s, named after her grandmother, offers a heartfelt homage to her Peruvian roots. Located in Miami’s Midtown, Maty's focuses on comida criolla, the traditional Peruvian food of Chang's upbringing. The menu draws from family recipes and celebrates authentic flavors, featuring dishes like lomo saltado, ají de gallina, and anticuchos, prepared with high-quality, local ingredients. These bold and vibrant dishes showcase Peru’s rich culinary heritage and have contemporary twists that reflect Chang’s creativity and skill.

In addition to Maty's, Chang is also behind Itamae, a concept that blends Italian and Japanese influences to create a distinctive, innovative dining experience. Italmae’s menu includes fusion dishes such as uni carbonara and miso-butter wagyu, reflecting Chang’s knack for harmonizing diverse culinary traditions. The restaurant has been lauded for its inventiveness, offering diners a unique culinary journey.

Both restaurants reflect Chang’s commitment to thoughtful design. Maty's features rustic wooden accents and Peruvian-inspired art for a homey, inviting vibe, while Itamae boasts sleek, modern decor with subtle nods to its dual inspirations. Chang’s ability to weave personal stories and bold flavors into her menus has earned her critical acclaim, including the 2024 James Beard Award for Best Chef: South, and a devoted clientele eager to explore her dynamic culinary vision.

Recipes and dishes

Chang’s cuisine is renowned for its vibrant fusion of Peruvian and Japanese influences, showcasing her creativity and deep respect for both culinary traditions. Her ceviche Nikkei exemplifies this unique approach, blending the bright, zesty flavors of traditional Peruvian ceviche with the umami-rich notes of Japanese ingredients like soy and mirin. Another standout is tiradito, a dish highlighting thinly sliced raw fish draped in a spicy, citrus-infused sauce, striking a perfect balance of heat and acidity. Chang’s lomo saltado elevates the classic Peruvian stir-fry by incorporating subtle Japanese elements, pairing tender, wok-seared beef with soy-marinated vegetables, and serving it alongside crispy, golden fries for a satisfying twist.

A champion of Peru’s culinary heritage, Chang also cooks anticuchos—skewered and marinated beef heart—which she carefully prepares to preserve the dish’s bold, smoky flavors. Each plate reflects her commitment to using fresh, high-quality ingredients and her ability to transform traditional recipes with innovative flair. Chang’s dishes are celebrated for their vibrant colors, bold flavors, and inventive twists, creating a culinary experience that resonates deeply with her diners. Her work continues to push the boundaries of Peruvian cuisine, earning her widespread acclaim and a devoted following.

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