Borja Marrero

Chef Borja Marrero's culinary philosophy is rooted in a profound and militant defense of the land, autochthonous products, and flavors with deep Canarian roots. His overarching vision is to use high gastronomy as the ultimate tool to safeguard the history, territory, and unique identity of the Canary Islands, particularly his hometown of Tejeda. This commitment is not merely conceptual but manifested through radical auto-sufficiency and real, palpable sustainability, earning Muxgo a Green Michelin Star. His ethos centers on self-production and meticulous sourcing. Marrero operates his own finca, granja, and quesería in Tejeda, cultivating ecological huertos in Santa Brígida. He raises his own goats, sheep, and cows, producing a variety of artisanal cheeses aged up to three years. To ensure purity and minimize environmental impact, he grows his own organic barley and hay for animal feed, thereby avoiding carbon footprint and chemical usage. A distinctive aspect of his philosophy involves the innovative use of 'discarded' or invasive products, such as whey from cheesemaking, pine bark from Canarian pines, and the 'tunera' (prickly pear paddle) and 'vinagrera' plants, not only to reduce waste but also to help control these invasive species and celebrate humble ingredients. Marrero envisions the future of high gastronomy in small, intrepid, and isolated locales, where every element of the dining experience tells a story deeply connected to the surrounding environment. He aims to create immersive experiences, as evidenced by his future 'Muxgo Lab' plans to move the restaurant closer to his finca, blurring the lines between the stable and the table, offering guests a direct, sensory connection to the origin of their food. For Marrero, 'Identity, history and territory' are the unshakeable pillars; losing them would mean losing everything. Chef Borja Marrero's technical mastery is characterized by an innovative approach to 'zero-waste' and territorial authenticity, transforming often-overlooked or 'discarded' ingredients into haute cuisine. He demonstrates unparalleled skill in leveraging products like suero de leche (whey), which he reduces by 80% to create a natural emulsifier, binding sauces without traditional oils or eggs. Similarly, Canarian pine bark is ingeniously milled into a flour, imparting complex aromatic notes of wood, caramel, forest, and even a subtle chocolate essence, while its mucilage is extracted to add unique structuring and freshness to dishes. His commitment to the full cycle of ingredients extends to his own livestock; the 'Despiece de la oveja canaria' exemplifies his philosophy of nose-to-tail dining, utilizing every part of the animal, including cured sheep heart as a powerful umami enhancer and six-month-aged sheep ham. Marrero’s artisanal cheesemaking is also a hallmark, producing six varieties from his own three-milk blend (goat, cow, sheep), with unique curing methods involving pine ash or cochineal. Plating is thoughtfully designed to echo the narrative of the land, utilizing custom vajilla crafted from Tejeda's ravine sands and olive tree ash from local wildfires, and even incorporating tactile elements like vellones of sheep wool alongside a dish. Signature dishes that epitomize his artistry include: * **Despiece de la oveja canaria**: A dish that marked a turning point in his cuisine, showcasing the full utilization of the animal. * **Sopa de queso duro**: A soulful soup made from his finca's cheeses, bound with bienmesabe, representing the essence of his cooking philosophy. * **Tunera Pai**: A dessert ingeniously crafted from the invasive prickly pear paddle (not the fruit), presented as a Green Michelin Star, embodying his sustainability efforts. * **Lubina Aquanaria con pilpil de trebolina, demi tostada y caviar de corteza de pino canario**: A challenge to conventional luxury, replacing sturgeon caviar with an artisanal version made from osmotized fish fat and pine bark. * **Sopa fría de heno con cremoso de tomate lactofermentado en suero**: An agrodolce and acidic surprise that highlights the versatility of whey. * **Cuajada salada de tres leches con esencia de pino canario ligada con mantequilla de cabra y galleta de corteza**: A dish that transports the diner to the Tejeda forest floor, incorporating woodsy and fungal notes. * **Wellington de oveja de Tejeda**: A masterful preparation featuring mature sheep meat, enriched with self-produced sheep ham and grated cured sheep heart as an umami booster.

Career

• Student at Escuela de Hostelería Hoffman, Barcelona
• Catering Staff at ElBulli (catering), Roses
• Chef at Arzak, San Sebastián
• Chef at Ramón Freixa, Madrid
• Head Chef/Owner at Hedonia, Mexico
• Catering Owner/Chef at Boanba Canarias, Canary Islands
• Chef/Owner at Texera, Tejeda, Gran Canaria
• Chef/Owner at Muxgo, Las Palmas de Gran Canaria

Mentored by Juan Mari Arzak, Ramón Freixa, His Father.