i. Biography
Borja Susilla has been chef and owner of TULA Restaurante in Xàbia, Spain, since 2016, and that role sits at the center of his practice: one address, two obligations, kitchen work and house stewardship held together by the same standard. His own summary — “By devotion, by vocation and by necessity.” — is plainspoken, and it points to the kind of discipline that keeps a restaurant moving day after day. The work here is less about display than about maintaining pressure, pace, and consistency.
The Path
Borja Susilla is chef and owner of TULA Restaurante, a role he has held since 2016, and he is also chef of TU.REStAURANT. The division of labor is clear: one part is the immediate demands of service, the other is the wider responsibility for the room, the rhythm, and the standard the room has to meet. Since 2016, that combination has tied his name to TULA Restaurante in practical terms, with ownership and kitchen direction operating as one. At TU.REStAURANT, the same authorship carries over, giving the work a sense of continuity rather than reinvention.
The Work Today
Today, his defining work remains at the Spanish restaurant where he serves as chef and owner. That arrangement makes the kitchen and the business inseparable: the person setting the pace in service is also responsible for the conditions that allow it to happen. TULA Restaurante, in that sense, is not just a venue attached to his name, but the place where his standards are tested every day. The emphasis is on coherence — food, room, and service held to the same line.
Signature
Borja's signature dishes include Adobo Monkfish, Codium Hollandaise, Oyster Papillote, and Red Shrimp Sauce. Read together, they point to a kitchen that works with clear identifiers rather than ornament: Adobo Monkfish, Codium Hollandaise, Oyster Papillote, Red Shrimp Sauce. The names themselves do the work of description, setting out a register of salinity, structure, and contrast. The line between them is not decorative; it is composed to keep each element distinct while still belonging to the same hand.
In Their Words “By devotion, by vocation and by necessity.”
Profile updated August 2026
FAQ
Asked of Borja
What is Borja Susilla's current role?
As of 2026, Borja Susilla is Chef and Owner.
