At the helm of “Margay Reserva Natural & Lodge Regenerative Cooking Experience,” the chef from Misiones was selected as the winning project by Mauro Colagreco, Pablo Rivero, Marsia Taha and Pedro Bargero, judges of the sixth edition of the award. This distinction not only highlights his culinary skills, but also his commitment to the conservation and regeneration of nature through gastronomy.
Among the finalist projects is Juan Cruz Galetto , who was already a finalist in the first edition of the Prix Baron B — Édition Cuisine , with the project “La Matilde” from San Javier in Traslasierra, Córdoba, with a proposal of local, organic and biodynamic cuisine. And from Chubut, Carola Puracchio , with her project “Amar Algas” from the town of Camarones , highlighting Patagonian gastronomy, the use of algae in its dishes and raw materials from the South Atlantic.
The final, which brought together 100 guests, was held at the Faena Arts Center . The three projects were evaluated by a jury of excellence after the presentations of the finalist chefs. The panel was chaired by Mauro Colagreco , winner of six Michelin stars: three for his multi-award-winning restaurant Mirazur , one for his restaurant Ceto on the Côte d’Azur, and two more for Côte in Bangkok and The K in Switzerland. He was accompanied by Pablo Rivero , renowned gastronomic entrepreneur and sommelier, creator of “Don Julio” and “El Preferido” , as well as Bolivian chef Marsia Taha , head chef of “Gustu” and awarded Best Chef in Latin America in 2021 according to the list of the World’s 50 Best Restaurants. Also part of the jury was Pedro Bargero , a prominent figure in Argentine gastronomy, who led the Chila restaurant that in 2023 was transformed into Amarra , a new initiative that promotes culinary diversity in the country.
Who is Gunther Moros?
He is a chef from Misiones with more than 25 years of experience in gastronomy and stands out for his focus on regional cuisine and sustainability. Although his first steps in the culinary world led him to explore careers in tourism and economics, he finally decided to follow his true passion for cooking.His training took place in Posadas and Rosario, and his international experience includes having worked in various kitchens in Patagonia, Chile, Norway and Italy.These experiences allowed him to acquire a deep knowledge of global gastronomy, but he always felt the need to return to Misiones to delve deeper into the culinary richness of his native region.
Back in Misiones, Guntherfocused on the revaluation of ancestral techniques and local ingredients,understanding cooking as a way to preserve culture and the environment. In 2019, Margay ‘s proposal arrived, where he leads the «Regenerative Cooking Experience» project and combines his international experience with a deep respect for nature, regional culture and native gastronomy.
Margay Reserva Natural & Lodge is located in the heart of the Misiones jungle within the Yabotí Biosphere Reserve , in the town of El Soberbio, Misiones. This inspiring project, located in a 65-hectare private reserve, is a pioneer in merging high-quality gastronomy with environmental conservation in one of the last remnants of the Atlantic forest, where biodiversity and ancestral knowledge are honored.
“This project means a lot to the entire community. Firstly, because we are running out of almost any native forest, we have 20 years left, so we have to be aware. This project and being here gives us visibility and strength to continue fighting. Secondly, because we love what we do, we are very motivated, we have a great team, a family and the reality is that the day to day of this self-sustaining work, of rescue, of revaluation, of care for nature and the forest, could not be achieved if we were not all working in harmony and together.Margay is a project that is being developed in the depths of the jungle where we connect with the land, we connect with our identity, with our roots and with the people”, said Gunther Moros when presenting his project.
Margay contributes to the Yabotí Biosphere Reserve projects, which aim to resist the advance of the destruction of the Misiones rainforest, such as the native tree nursery, the wildlife protection program, reforestation and restoration campaigns, environmental education and the transformative experiences offered at the lodge.Margay’s kitchen follows the same philosophy and is committed to caring for its land, where waste is minimized by composting organic waste and using renewable energy,and the water used comes from protected springs in the area.
Margay’s gastronomic proposal is in line with the values and mission carried out by Gunther Moros, to revalue the Guaraní, Paraguayan and immigrant cultures, and to highlight the importance of fresh, native and seasonal products in his cuisine. This was faithfully reflected in the dish presented for this final of the Prix Baron B — Édition Cuisine , “Bajo monte” is a dish inspired by the “Pirá Paquete” , an ancestral cooking method where the pacu is wrapped in banana leaf and cooked over embers, covered with ña’ú clay. This reversal of the typical dish, made for the competition, is accompanied by a citrus sauce of native fruits such as pitanga, aromatic herbs and tubers of ancestral use in the region, such as fermented manioc, sweet potato and yam; locally produced; tapioca pearls; and with the crunchy touch of the traditional reviro misiones, local yuyos and native mushrooms.This dish that conveys the flavors of Misiones was presented paired with Baron B Brut Nature.
When the winner was announced, Gunther said: «I’m very excited, it’s been many years of work, of betting on my roots, on my land. Always betting on regional identity, on that work with local producers, on interacting and taking care of each other. Come on Misiones, long live the jungle, we have to take care of it and protect it!»
