FRIENDSHIPS, FLAVORS,
AND A STREET PLAYGROUND
Founded in 2022, CAYA is built upon the foundation of a beautifully restored Aruban cunucu house. Our goal was to preserve the essence of traditional architecture while creating a space where the rich flavors of Latin America and the Caribbean could be celebrated.
The name CAYA comes from the Papiamento word for “street,” symbolizing the journey through the culinary heritage of the islands. Today, CAYA stands as a vibrant culinary destination, inviting guests to experience the warmth, color, and passion of Latin-Caribbean cuisine in the heart of Aruba.
The name came naturally to them —CAYA, Papiamento for ‘street’. A nod to the side street that, to this day, remains their playground, and a promise to deliver elevated street food in a tropical setting, reminiscent of their unforgettable summers abroad.
our culinary retreat is a mysterious escape to multiple destinations,
Executive chef
JHON GOMEZ
Chef Jhon Gomez is easily recognizable; he’s the one anticipating that initial reaction from diners after the first bite because, for him, good is not good enough—it must be delicious. While pursuing his Culinary Arts Degree in Bogotá and Technician in Gastronomy in Peru, he was mentored by renowned Peruvian Chef Rafael Osterling, whom he considers his culinary father.
Having successfully completed his professional training, Chef Gomez developed his skills as a cook and sous chef in acclaimed kitchens in Bogotá, including, Il Mercatino, Punto Baja, and the Michelin-starred El Cielo as well as Pujol in Mexico.
At CAYA, Chef Gomez brings his love for relaxed dining experiences, leading the culinary team with inspiration from his aunt, who would whip up tasty meals from whatever was available in the kitchen. “If you want it to taste delicious, you have to make it yourself and work with what you have”, she would say. With his aunt’s voice echoing in his mind, he has mastered the art of repurposing ingredients and crafting homemade sauces, creams, and sourdough. This influence is evident in every dish on the menu, fearlessly blending cuisines to create global street-inspired flavors.
PASTRY chef
WILLIAM HERRERA
At the age of 14, Chef Herrera took on an afterschool job at the neighborhood bakery in his hometown Bogotà to help his family make ends meet. He didn’t expect to fall in love with the art of baking, let alone become a pastry chef. After earning his CulinaryArts Degree with a specialization in pastry and baking, Chef Herreraembraced the opportunity to learn from renowned Pastry Chef MarkRausch, of the famous Rausch brothers, while working at their factory as well as their restaurants Bistronomi and Criteriòn.
He also delved into artisanal French pastry making at Maison Kayser handcrafted innovative desserts under the guidance of Chef KoldoMiranda at Cuarto Frìo Gastrobar. His refined palate opened doors in Panama, where he curated the pastry menu for Zanta Graziaz.
Now, at CAYA, Chef William leads his team by prioritizing the use of homemade bases, mixes, and fermented sourdough to create desserts that invite you to indulge in guilt-free pleasure while discovering the vibrant harmony of subtle flavors.