Javier García

Boroa Jatetxea sits in the Biscayan valley of Amorebieta — the same town where Eneko Atxa was born, revealing the extraordinary culinary density of this small area. 'Jatetxea' means 'eating house' in Basque. Boroa's cooking is a testament to the richness of Biscayan rural gastronomy: mushrooms from the surrounding hills, spider crab from the coast, aged txuleton beef.

Javier García (Gartzia Ruiz) is the chef of Boroa Jatetxea in Amorebieta-Etxano, one of the Basque Country's most respected traditional restaurants, which has held its Michelin star for many years. His cooking honors the Basque caserío tradition with menus of exceptional seasonal ingredients from the surrounding Biscayan countryside.

Basque Country, Spain — trained in traditional Basque cuisine; rooted in Amorebieta-Etxano's rural Biscayan heritage

Career

• Chef at Basque traditional restaurants, Biscay, Basque Country (1990s)
• Chef at Boroa Jatetxea, Amorebieta-Etxano, Bilbao area (1990s–present)

Mentored by Traditional Basque farmhouse cuisine.