Chef Mateo Castañeda takes a colorful approach to his cuisine. The 33-year-old chef ’s love for food was ignited on the bustling streets of his hometown of Caracas, Venezuela. And today he takes it from the streets to the waterways, where he creates food art on board European Waterways’ barge ships.

Castañeda trained at Hotel Escuela de Los Andes Venezolanos in the art of culinary creation and has since spent the last more than 14 years crafting unforgettable dining experiences across the globe. He opened his first restaurant at 23 in the sun-kissed city of Palma de Mallorca. For three years his little culinary haven thrived until a local ordinance banned outdoor terraces, and it was tough to keep the business afloat. He then set off on a journey working in kitchens from Udine, Italy, to Aying, Germany, soaking up techniques, cultures and flavors.

It was then his wanderlust led him to the intimate world of private yacht and hotel barge cooking, first joining European Waterways aboard Enchanté in the South of France. He followed up that journey on L’Art de Vivre in Bourgogne.

Today travelers can enjoy his dishes, which reflect his roots and global adventures, aboard Panache in Alsace and Lorraine.

© Mateo Castaneda

WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE? 

My guilty pleasure is a Caracas classic! It’s perro con todo — a Caracas-style hot dog from a legendary street vendor known for its dizzying array of sauces. Piled high with every topping imaginable, it’s a nostalgic bite of home that never fails to make me smile. As for ingredients I shy away from? I don’t like to rule anything out — every ingredient has its place in the culinary universe — but if pressed, I’d say tofu isn’t my first love.

WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?

My menus dance with the seasons. In summer I’d start with a refreshing, fruit-forward gazpacho — think peach, apricot or nectarine — paired with creamy burrata or cured fish. For the main course, I’d serve a delicate white fish draped in my favorite beurre blanc (a silky reduction of fish stock, vinegar and butter) alongside simple roasted vegetables, a potato terrine or a vibrant ratatouille. Dessert? A classic fondant au chocolat or, to celebrate the season, a low-and-slow rhubarb cooked in apple juice and ginger, served with a white chocolate-yogurt soup, fresh strawberries and a crisp tuile.

In winter I lean into richer flavors. Picture a starter of salt-cured foie gras pickled in red wine, served with crispy brioche and fig jam. The main course would be a roulade stuffed with mushroom farce, paired with celery root purée, noisette butter emulsions, roasted red and yellow peppers, and a drizzle of green oil. This dish, with its bold, colorful presentation, is my edible homage to Jackson Pollock — aptly named “Pollock’s Style.”

WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?

My culinary journey began at 14 with a beef stroganoff, a dish I adored second only to hot dogs. But even earlier, as a kid, I was crafting sandwiches inspired by my father, a sandwich-making maestro. Those early experiments taught me to play with flavors fearlessly.

IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?

Free-spirited, vibrant and unapologetically colorful. I pour my heart into starters, where emulsions and vivid hues take center stage. A mentor once told me, “Color equals flavor,” and I’ve lived by that mantra ever since. For me, food must be as beautiful as it is delicious, with the main ingredient always shining through. Less is more, but with meticulous care to make every element pop.

WHAT CULINARY TREND WOULD YOU LIKE TO SEE DISAPPEAR?

Culinary trends are a reflection of society’s pulse, and I embrace them as part of our evolving food culture. That said, I’d love to see a return to the basics — less reliance on processed foods and a revival of the art of guisar, the soulful act of slow, intentional cooking. Let’s keep the heart of cuisine alive one vibrant, flavorful dish at a time.