Bios:

Ruben Dominguez

Three years ago I wanted to start a business that would allow the customers and employees to enjoy the atmosphere and good food. The aim was to take the traditional tastes and bring it to the customers using modern techniques. Cooking for me is an adventure. The preparation is based on necessities. Whether it is the way it is stored or smoked, it all is done to protect the quality of the food. Every process has its reason here and it our job here at Catas to translated those preparations to the customers via our freshness and seasonal ingredients. I always said that food tells a story of where you came from therefore it was only ideal to get the two chefs I did. All three of us came from similar but yet distinct backgrounds and it was fun to see the different techniques that we were brought up with. I practically grew into the restaurant business and it’s always been in my blood. I always knew that this was my calling. My father opened Spanish Sangria 30 years ago which allowed me to learn a lot about this industry. The atmosphere and architecture here at Catas is a play on a European feel. I was inspired by my favorite architect Gaudi which loved to play with organic shapes. Everything here is placed perfectly imperfect to allow that organic feeling. A lot of the materials that were used were already here such as our brick work, some wood and other scraps that could be saved. Although it took a few years to come together it was all worth the end result.

Chef Jonathan Da Roche

Chef Jonathan graduated from Rutgers University in Hotel Management in 2003, and then went on to Hudson County Community College Culinary to become a chef. Chef Jonathan states that he always wanted to cook. His first creation ever was at the age of eight when he created a turkey breast, m&m, peanut butter sandwich on rye and till this day he is still being mocked about it. He grew up watching his grandmother, mother and father cook authentic Portuguese dishes. He loved food therefore it was ideal that he would one day become a chef. In third grade, Jonathan describes that he was ask to write a paper on what he wanted to be when he grew up and he wrote about being a chef. Jonathan started working at Chevy’s in Clifton as a server then became a bartender, and worked his way into the kitchen. Then from there he travelled through many restaurants such as 22 West, Table 8, and Restaurant David Drake. At Table 8 he met Chef Dave and now they work here together.