Marcelo Tejedor

Chef Marcelo Tejedor's culinary philosophy is deeply rooted in an "uncontrollable perfectionism" coupled with honesty, hard work, total dedication, and profound creativity. Originating from the vibrant fruit and vegetable market in Vigo, his early experiences instilled a profound respect for seasonal produce and a commitment to sourcing the absolute best. He sees cooking not merely as a profession but as "a way of life," aiming to transcend mere sustenance to offer experiences that make diners "feel at home" at Casa Marcelo. His core ethos centers on "sentido común" (common sense) as the ultimate seasoning, a wisdom he attributes to his mother. This principle guides his meticulous ingredient sourcing, involving twice-daily visits to the market to secure the finest Galician products of the season. He is a staunch advocate for elevating local fare, exemplified by his reverence for Merluza de Celeiro as the paradigm of quality, and his commitment to showcasing the rich culinary heritage of Galicia, intertwining it with contemporary techniques to create what he envisions as "a small temple for culinary succulence and delicuescence." Tejedor's vision is one of continuous evolution, yet always grounded in the essence of integrity and a passion for roots. He endeavors to create "sensations that unite the warmth of flavors with fresh novelty and the joy of a contemporary, vibrant presentation." This commitment to the "simplicity of a job well done and the selection of the best" defines his enduring success and his authoritative presence in modern Spanish haute cuisine. Marcelo Tejedor is celebrated as a "composer of flavors and creator of techniques that leave their mark on modern Spanish haute cuisine." His technical mastery is characterized by the application of "perfect cooking points and studied techniques to enhance the raw material," demonstrating a relentless pursuit of culinary innovation. He thoroughly "investigates all techniques and all results" in his kitchen, drawing inspiration from culinary giants such as Jacques Maximin, who taught him to question conventions; Alain Ducasse, from whom he learned organization and refinement; and Ferran Adrià, whose work served as a "tsunami" of revelation, affirming and expanding his own experimental spirit. His approach to flavor and plating involves a harmonious fusion of traditional Galician ingredients with global inspirations, such as the cebiche technique adopted from Peru for dishes like the Bogavante de la ría. He masterfully integrates elements like seaweeds with berberechos and trout roe, showcasing a bold yet balanced use of local bounty. Plating is dynamic, aiming for "fresh novelty and the joy of a contemporary, vibrant presentation," often surprising guests with creative presentations like solid cocktails. Tejedor prefers not to offer a fixed à la carte menu, allowing him the flexibility to innovate daily and present a curated selection of eight savory dishes and two desserts. Among his legendary signature dishes are the surprising Mojito de ruibarbo (a solid cocktail), the comforting Sopa de funchos, an innovative fusion of Algas con berberechos y huevos de trucha, and seasonal highlights like Sardinas con pimientos de Padrón. His commitment to regional ingredients shines through in the Costillar de cerdo celta asado con verduras de temporada and his "fixed bet," the Merluza de Celeiro al pil pil de limón y caldo de pimientos verdes. Desserts like the Milhojas casero a la vainilla bourbon and Piña colada exemplify his blend of classic technique with refreshing creativity. Early innovations like "cafetocaldo" and "Metahuevo" also mark his distinguished career.

Career

• Chef-Owner at Casa Marcelo, Santiago de Compostela
• Chef de Partie at Paul Bocuse, Collonges au Mont d'Or
• Chef de Partie at Alain Ducasse - Le Louis XV, Monaco
• Chef de Partie at Fouquet's, Paris
• Chef de Partie at Jacques Maximin, St. Paul de Vence
• Stage at Arzak, San Sebastián

Mentored by Michel Guérard, Paul Bocuse, Alain Ducasse, Jacques Maximin.