Executive Chef Travis D. Maier

Seny TapasBar - about

Seny (pronounced Sehn) means "common sense" in the language of Catalonia, a region on the east side of Spain.

While Chef Travis Maier uses modern, cutting edge techniques in his "tapas modernas," the goal is always to keep flavors basic and dishes common- sensical. Modern Spanish cooking isn't afraid to take risks, yet always remembers where it began.

Spanish cuisine is characterized by a reliance on fresh seafood and vegetables. Much of the menu at Seny is Spanish Basque in style, which is similar to French food, but without all the butter and cream and heavy reductions. Instead sauces are light and the fresh flavors are allowed to speak for themselves.

Prior to opening Seny with his father, Scott Maier, Travis apprenticed in Spain at Restaurante Martin Beresategui, a Michelin 3-Star restaurant outside of San Sebastian. "It was an amazingly maturing experience to spend 70 hours a week under the constant stress of perfection. The greatest lesson I learned there was that a true chef will give equal gastronomic value to every ingredient in a dish... just because one thing is expensive doesn't mean that it's better or more important. We spend a lot of time focusing on this idea in my kitchen."