Matadora 2018-01-25T00:25:14-05:00

Project Description


2 Forbes Rd, Woburn, MA 01801

Matadora is a modern tapas restaurant created in partnership with COJE Management, the team behind Boston’s social dining spots Yvonne’s, RUKA and Lolita. The menus, which were developed by COJE’s Culinary Director Tom Berry and will be executed by Matadora’s Chef de Cuisine William Jimenez, are focused on tailored tapas and flavorful cuts of meat and fish along with vegetables from the kitchen’s centerpiece – a custom, wood-fired grill. Among the menu highlights are a curated selection of Spanish meats, cheese and olives; tapas stand outs like Shrimp ToastCharred Galician OctopusWood Grilled Broccoli and Basque Street Corn; entrees from the wood-fired grill, including Vermont Raised NY StripSpanish-inspired Grass Fed BurgerRare Yellowfin Tuna and Long Bone Pork Chop; and classic Spanish desserts such as Hot Churros and Cantabrian Ricotta Cake.

Matadora’s stylish patio with firepits and lounge sofas flows seamlessly inside to a central bar and a variety of seating options ranging from high-top leather banquettes to a large, rolling communal table and stools at the Chef’s Counter, nine seats overlooking the open kitchen and custom grill. Reclaimed wood, distressed leather, a bold lighting installation, and pops of terracotta and red punctuate the space. A series of murals depicting the matadora, the restaurant’s namesake, are vivid design focal points.


Matadora’s Chef de Cuisine – William Jimenez
William Jimenez became Hilton Boston/Woburn’s chef de cuisine in 2017 with nearly 15 years of experience in the kitchen. He is responsible for managing the hotel’s culinary staff and overseeing in-room dining and Matadora, which will open Fall 2017 with a menu and concept crafted by COJE Management. Chef Jimenez works in close collaboration with COJE Management’s Culinary Director Tom Berry to execute the curated Spanish steak and tapas menu.

Growing up, food was always at the heart of Jimenez family gatherings and the kitchen served as the unofficial meeting hall. However, it wasn’t until college, while working at a small-town diner in Minnesota, that he realized he wanted to pursue a culinary career. “Food had always been something that brought people together in my life,” said Chef Jimenez. “And that’s a tradition I want to continue at my restaurants.”

After graduating from the Culinary Institute of America in New York, he moved to Boston and took a job as a line cook at the Seaport Hotel.

Prior to taking his current role at Hilton Boston/Woburn, Jimenez spent five years at the Mandarin Oriental Hotel in Boston and in the Bar Boulud kitchen with Chef Aaron Chambers, whom he calls his most influential mentor. While there, Jimenez worked his way up from line cook to sous-chef. He pushed himself to be a better chef by learning new techniques; perfecting his attention to detail; developing his own culinary style; and learning how to manage a kitchen.

Now at the reins of his own kitchen, Chef Jimenez is passing on those lessons. The most important rule he’s teaching his staff is that the smallest and simplest details are what sets great food apart. “My whole kitchen philosophy revolves around this – perfect the smallest detail and then perfect the next,” explains Chef Jimenez. “When you have every detail from start to finish perfected, the same ingredients become something else entirely.”

Chef William Jimenez hails from Colorado, where he grew up tap dancing in his grandmother’s studio and developed his love for the region’s chili peppers, which his parents now send to his home in Burlington, MA so he can make his famous red and green chili recipes. When not in the kitchen, Jimenez volunteers for Make A Blast Against Brain Cancer, an event founded in honor of his former roommate and close friend, Mike Villanueva, who lost his fight with brain cancer. In his free time, he can be found relaxing on his porch with a cigar and good scotch or cheering on his beloved Broncos football team.