Ruyman González

Chef Ruyman González's culinary philosophy is deeply rooted in a profound appreciation for the local Gran Canarian landscape and its exceptional produce. His core ethos centers on fostering a collaborative team environment, believing that the restaurant belongs to every member, ensuring collective involvement and harmony in the kitchen. The territory of Mogán, with its unique blend of coast and mountain, serves as a decisive muse for his menu. He meticulously crafts a gastronomic journey that reflects the essence of the region, from a 'Travesía por el mar' (journey by sea) in his snacks, evoking coastal flavors, to a 'Ruta por los senderos de la medianía' (route through the mid-mountain trails), transitioning to mountain-inspired dishes. This structured progression from fish and seafood to meat-based elaborations is maintained throughout his main tasting menus. González is a staunch advocate for local sourcing, prioritizing the exceptional quality of Canarian products such as flor cheese, Teror blood sausage, goat meat, suckling pig, and soldier shrimp. He emphasizes not only using these ingredients but also elevating their perceived value, often noting that external experts sometimes appreciate these local gems more than island residents themselves. A critical aspect of his vision is the delicate balance between innovation and tradition. He believes that while creating contemporary dishes is vital, it is equally important to rescue and reinterpret traditional Canarian recipes to prevent the loss of cultural gastronomic heritage. This commitment extends to supporting small producers who might lack generational succession, ensuring the continuity of unique ingredients like the frangollo and gofio from Pérez Gil's mill. Ultimately, his aim is to offer an immersive experience that transcends mere flavor, connecting diners – especially international guests – with the history and culture embedded in each dish. He continuously seeks to refine this 'culinary communication,' ensuring guests understand the origin and significance of what they taste. This vision also includes strengthening ties with local artisans for elements like bespoke crockery and planning future additions like a dedicated Canarian cheese trolley, further cementing Los Guayres as a beacon of high-end Canarian gastronomy. Chef Ruyman González's technical mastery lies in his ability to weave contemporary culinary techniques with the rich tapestry of Canarian gastronomic traditions. His signature approach is defined by creating a narrative through his menus, taking diners on a 'journey' through the diverse landscapes of Mogán, Gran Canaria. He structures his dining experience to represent this transition, starting with 'Travesía por el mar' (Journey by Sea) snacks that highlight marine flavors, before moving to 'Ruta por los senderos de la medianía' (Route through the Mid-Mountain Trails) with more earthy, inland ingredients. This progression is mirrored in his main tasting menus, which typically evolve from lighter fish and seafood dishes to more robust meat preparations. González's plating is thoughtful and evocative, designed to convey the essence of the Canarian territory and its cultural identity. He actively reinterprets traditional dishes, infusing them with a modern sensibility while preserving their soulful heritage. His commitment to local products is paramount, featuring ingredients like 'mangos, tunos (prickly pears), papas (potatoes), and gofio (toasted grain flour)' as foundational elements. Among his legendary signature dishes and notable creations are: * **Camarón soldado** (Soldier shrimp), a representative coastal snack. * Dishes featuring **atún rojo acompañado de tomate hervido** (red tuna with boiled tomato) and **cordero, castaña, apio y setas** (lamb, chestnut, celery, and mushrooms) from his special menus. * A whimsical **crème brûlée de turrón de Jijona acompañada de un helado de torrija** (Jijona nougat crème brûlée with French toast ice cream), a nod to family traditions. * His presentation at San Sebastián Gastronomika 2025: **'Bluefin Tuna, Beetroot, and Beurre Blanc of Chochos (Lupins)'**. * Guía Repsol recommendations include: **Carabinero, berenjena y calabacinos** (Scarlet prawn, aubergine and courgettes), **Cabra con batata** (Goat with sweet potato), and **Tuno, chocolate y frutos rojos** (Prickly pear, chocolate and red fruits). He frequently incorporates prized local ingredients such as 'queso flor,' 'morcilla de Teror,' 'carne de cabra,' and 'cochino' into his innovative and traditional preparations.

Career

• Jefe De Cocina at Restaurante “Los Guayres”, Mogán
• Jefe De Cocina at Cordial Hotels & Resorts (Refectorio de Ágata), El Pajar, Las Palmas
• Sous Chef at Pícaro Restaurante Bib gourmand, Las Palmas de Gran Canaria
• Chef at Cuernocabra, Las Palmas de Gran Canaria
• Cocinero at Restaurante Manjar, Maspalomas, Gran Canaria
• Ayudante De Cocina at Gloria Palace Royal Hotel & Spa, San Agustín, Gran Canaria
• Cocinero at Barceló occidental Margaritas, Maspalomas, Gran Canaria
• Cocinero En Sustitución at Sunwing Arguineguín, Arguineguín, Gran Canaria
• Estudiante En Prácticas at Restaurante Grup Tomás To[+], El palá de torroella, Barcelona