___________________________________________________________________________________________________ Chotto Matte
That balance of staying true to Chotto Matte’ s identity while allowing each location to feel distinctive remains integral as the brand grows. For Kurt, the next stage of evolution is not about changing what the company stands for, but about sharpening the principles that have always defined it, from the spaces and atmosphere to the food itself.
“ Evolution for us now actually means becoming more disciplined. When you are a creative business, there is always a temptation to reinvent everything with every new opening. As we have grown internationally, we’ ve realized there is enormous value in having a much more recognizable Chotto Matte design language,” Kurt explains.
“ We have some very clear rules around flavor. I don’ t want a dish that is simply sweet, spicy or salty; the best dishes stimulate different parts of the palate at the same time. Texture is equally important. You want softness against crunch, hot against cold. That is when food becomes really exciting. Visually, color has always been important to us as well. There is an exuberance to Peruvian food that should come through on the plate.“ Underneath all of that, it still must be Nikkei. There needs to be an understanding of the Japanese and Peruvian roots, the ingredients, techniques and flavor profiles of both cultures, and then the creativity comes from bringing those two worlds together. As we grow, those principles do not change. In fact, they become more important, because they give our chefs a framework within which they can innovate without losing the identity of Chotto Matte.”
Creative concepts
Amidst this expansion, Kurt and the team’ s desire to explore, experiment, and connect with people extends well beyond the restaurant environment, becoming the driving force behind a new project called Bite Into.
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