We recently had the chance to connect with Saúl Arteta and have shared our conversation below.
Hi Saúl, thank you so much for taking time out of your busy day to share your story, experiences and insights with our readers. Let’s jump right in with an interesting one: What makes you lose track of time—and find yourself again?
What makes me lose track of time — and find myself again? Going back to my hometown in Valencia.
There’s something about walking those familiar streets, seeing old friends, and being with my family that resets everything. The smells, the sounds, the sea breeze — it’s like time slows down and speeds up at the same time. One minute I’m having a coffee with my cousins, the next I’m back in the spot where I first picked up a guitar… or where I nearly set the kitchen on fire trying to make my first paella.
Those places — the little plaza where we played music, the kitchen where my grandmother gave me her “don’t touch that yet” look — they remind me who I am and why I started. It’s not just nostalgia. It’s like tuning an instrument that’s gone a bit out of key. After every visit, I come back with more clarity, more energy, and a deeper love for what I do.
Because no matter how far I go, everything I create — whether it’s a song or a paella — starts with where I came from.
Can you briefly introduce yourself and share what makes you or your brand unique?
Hola amigos! I’m a professional chef from Valencia, Spain — the birthplace of paella, sunshine, and loud family and friends (friendly) arguments over who makes it best.
Thirteen years ago, I brought the real-deal, saffron-scented magic of authentic paella to Austin, Texas, and started the one and only original Paella company in town. Before that, Austin had BBQ, tacos, and live music — but no giant pans of bubbling rice cooked with love (and occasional flamenco flair) right in front of your eyes. Mi Paella Specialty Catering fixed that.
When I’m not busy cooking or explaining (again) that real paella does not include chorizo but I love it, I’m making music. I’m a musician and music producer, because apparently I like heat, rhythm, and long hours. Whether it’s cooking or composing, I live for creating experiences that bring people together.
Right now, I’m continuing to grow the paella movement in Texas and beyond — one giant pan at a time — and working on some exciting new music projects that blend my two passions: flavor and sound. Stay tuned, stay hungry, and remember: life’s too short for boring rice.
Great, so let’s dive into your journey a bit more. What part of you has served its purpose and must now be released?
What part of me has served its purpose and is ready to be released? Probably the part that believed I had to keep my passions in separate boxes — chef here, musician there, don’t let the saffron touch the soundboard!
For a long time, I treated cooking and music like two different worlds. But the truth is, they come from the same place: rhythm, feeling, intuition, and the joy of bringing people together. Whether I’m behind a paella pan or behind a mixing console, I’m really just creating an experience — something that feeds the senses, tells a story, and (hopefully) makes people smile.
So I’m letting go of the idea that I have to choose one path or the other. I’m leaning into the mix — food and music, rice and rhythm, fire and feeling. That’s where the magic is for me now.
And let’s be honest — nothing says “life is good” like a perfect socarrat with a killer bassline playing in the background.
Do you remember a time someone truly listened to you?
Do I remember a time someone truly listened to me? Absolutely — my grandmother. She didn’t just listen with her ears, she listened with a wooden spoon in one hand and a pot simmering behind her.
When I was a kid in Valencia, I’d sit in her kitchen watching her cook, asking endless questions — “Why do you use this rice?” “Why does it have to rest before serving?” “Can I stir it now?” (The answer was always no.) And she always answered me with patience, passion, and the kind of wisdom that only comes from a lifetime of doing something with love.
She didn’t just pass down recipes — she passed down rhythm, instinct, and respect for ingredients. She taught me that food is never just food — it’s memory, identity, and sometimes the best way to say “I love you” without saying a word.
Now, years later, when I’m cooking for a crowd in Austin or layering tracks in the studio, I still hear her voice — calm, sharp, full of heart — reminding me to pay attention, to care, and above all, to listen. To the ingredients, to the people around me, and to that little voice inside that says, “Sí, así está bien.”
Next, maybe we can discuss some of your foundational philosophies and views? What’s a belief or project you’re committed to, no matter how long it takes?
What’s a belief or project I’m committed to, no matter how long it takes? For me, it’s simple: I’m on a lifelong mission to make real paella known, loved, and respected across the USA — and beyond. Not just as a dish, but as a cultural experience, a piece of history, and a love letter from my hometown, Valencia.
Paella isn’t just food where I come from — it’s tradition, family, and storytelling all in one pan. Every time I cook it, especially here in Austin, I feel like I’m honoring the generations of chefs, farmers, and grandmothers from my hometown who passed it down with pride and care.
This isn’t just about rice — it’s about roots. About keeping a legacy alive, and sharing it with people who may have never tasted the real thing. I’ll keep cooking, teaching, and sharing paella until everyone knows where it comes from, how it’s meant to be enjoyed, and why it matters.
So yes — this is the long game. But for something this close to my heart, I’ve got all the time in the world (and plenty of saffron).
Okay, so let’s keep going with one more question that means a lot to us: Have you ever gotten what you wanted, and found it did not satisfy you?
Have I ever gotten what I wanted and found it didn’t satisfy me? Oh yes — it was called a degree in Economics.
At the time, it seemed like the “smart” path. A stable, respectable career, lots of numbers, big ideas, important-sounding conversations. And I worked hard for it. But the moment I finished, I had this strange feeling — like I’d ordered the wrong dish at a restaurant but was too polite to send it back.
Don’t get me wrong, I’m proud of that chapter. It taught me discipline, structure. But deep down, I knew my heart wasn’t in it. My hands wanted to chop, stir, and feed people. I wanted to make paella for 200 and still have energy to play music after.
So yeah, I got what I thought I wanted. And it turned out to be the nudge I needed to chase what I really wanted: a life full of flavor, fire, and connection — both in the kitchen and on the stage.
Turns out, you can’t force your way to happiness. But you can cook your way there.
Contact Info:
- Website: https://www.localcatereraustin.com
- Instagram: https://www.instagram.com/saul_arteta/?hl=en
- Facebook: Mi Paella Specialty Catering
- Youtube: https://www.instagram.com/saul_arteta/?hl=en
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