Antonio Muiños

A conversation about Antonio Muiños (Santa Maria de Vigo, A Coruña, 1963) will inevitably lead to a discussion about algae. Muiños is currently a international authority on collecting, transforming, and distributing edible marine algae. Under the company Porto Muiños, based in Galicia and its algae-rich coasts, Antonio has been a pioneer in defending and promoting the nutritional and culinary values of these sea vegetables, such as sea lettuce, nori, kombu, wakame, and many others.

All of the algae sold by Porto Muiños come from the Galician coast, where its R&D team has cataloged 600 different algae species. This extensive research has allowed the company to better understand the unique properties of the algae and how to harness them in culinary applications. Antonio has built a reputation for promoting algae not only as a food source but as a superfood, rich in vitamins, minerals, and omega-3 fatty acids. These algae are also low in calories, making them a healthy option for those seeking a balanced diet.

The  company also gained recognition for its work in promoting biodiversity and sustainability in food production. The company’s sustainable harvesting methods ensure that the algae are collected in ways that preserve the health of the ecosystem, making sure that the natural resources are available for future generations. As more restaurants and consumers shift towards environmentally conscious and plant-based diets, algae have become a cornerstone in sustainable eating.

When Adrià met Muiños

Antonio’s journey began by sending samples to national chefs, and he struck gold when Ferran Adrià, the renowned chef behind the legendary elBulli restaurant, became fascinated with the culinary potential of marine algae. Adrià saw the untapped possibilities of algae, with its complex flavors and nutritional benefits, and began incorporating it into his groundbreaking dishes. From this turning point, Antonio went on to work with some of Spain’s most celebrated chefs, including Pedro Subijana, Joan Roca, Andoni Luis Aduriz, Carme Ruscalleda or Juan Mari Arzak.

As a result of his groundbreaking work, Antonio Muiños has received numerous accolades, including awards for his contribution to the promotion of sustainable food and innovation in gastronomy. His commitment to sustainability, alongside his advocacy for sea vegetables, earned him recognition within both the culinary and environmental communities. He was awarded the Aecoc National Award for Innovative Company or the Biodiversity Foundation Award in the Entrepreneurs category, among others.

Today, Antonio’s company exports 35% of its products to countries with a strong seafood tradition, including France, Italy, and Greece. These markets have embraced algae not just as a culinary novelty, but as an integral part of the diet due to its health benefits and its deep connection to coastal culinary traditions.

Antonio Muiños continues to be a passionate advocate for algae, sharing his expertise through conferences, workshops, and collaborations with other food innovators. His work has brought global attention to the potential of algae as an integral part of the future of food, offering a sustainable, nutritious, and flavorful alternative to more conventional ingredients.