Chef: Mateo Otero
I have been in the Restaurant industry for a long time. I was only 14 working for a school internship at Louie’s Lower Level at UofA Student Union. Starting on Dishes at Louies, I have since worked my way up to opening my own restaurant, Rollies Mexican Patio in December 2017.
Under my belt, I have a Degree in Culinary Arts from Le Cordon Bleu College of Culinary Arts in Scottsdale. I have also worked in the kitchens of El Minuto, Casino Del Sol, Sir Vezas Taco Garage and various Fraternities and Sororities at the University of Arizona. I have also been catering events (Weddings, Quinceaneras, Birthdays, etc.) for the last 15 years.
Growing up in Tucson, Mexican Food (Especially Tacos and Enchiladas) is my original love. The blend of local ingredients with local spices coming together in beautiful melody is almost romantic.
However, I love all types of Cuisine. Having cooked daily for sometimes hundreds (Greek Life & Catering) at a time, I have made all types of meals and worked with all types of ingredients.
Why You Became a Chef: My Grandfather was a Chef in Tucson since the 1960s. When I was a little boy, he would take me to work with him. Watching him make these beautiful meals out of the simplest ingredients was just amazing to me. I was only 5 years old and I knew I wanted to be a chef.
Why you think you can win this event:
I believe in great flavor. When you taste one my dishes my goal is to get huge positive reaction. When I hear you say “Wow” or “Mmmmm” and see that smile, I know I did something right, and that is what I aim for in everything that I make.
I also love to compete and take great pride in everything that I do. I look forward to being the next Iron Chef of Tucson.