"I grew up in Santa Rosa, a town with its own Italian newspaper, and my favorite place in the world is North Beach, [San Francisco's] Little Italy. He came up cooking in top restaurants in San Francisco, consulted for Gordon Ramsay, and eventually found his way to Marfa, when a local friend tipped him off to a job opening for head chef at desert-chic Cochineal."
"After acquiring a prized wood-fired pizza oven from his chef friend Angelo Emiliani, Serva started dreaming up his own concept. Marfa already had pizza, and he didn't feel called to a white-tablecloth concept. He wanted to build something more personal: a daytime Italian deli and bakery that would plant his Italian roots in far West Texas."
"Bordo, which opened in March 2023, doesn't feel parachuted into town, but instead carved into the community. Many team members were born and raised in Marfa, which vaulted from historic segregation into rapid gentrification. The restaurant fundraises for neighbors with medical needs, supports local outreach groups, and encourages staff to host pop-ups."
Michael Anthony Serva, raised in an Italian family in northern California with deep culinary roots, established Bordo in Marfa, Texas in March 2023. The restaurant operates as a daytime Italian deli and bakery housed in a converted 1930s mechanic shop. Serva's background includes training at top San Francisco restaurants and consulting for Gordon Ramsay. He partnered with Hannah Texie Bailey, whom he met while working at Cochineal restaurant in Marfa. Rather than opening a fine-dining establishment, Serva created a personal, community-focused concept. Bordo employs many local Marfa residents and actively supports the community through fundraising and charitable initiatives. The restaurant has gained significant recognition, with Serva becoming a James Beard Foundation Award semifinalist for Best Chef: Texas.
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