Bertílio Gomes
This is chef Bertilio Gomes, the talent behind of Lisbon’s essential restaurants: Taberna Albricoque and he’s nown for his passion for regional products and his modern approach of tradicional recipes.
Fábio Domingues
It is in Vila Real de Santo António that we meet this young chef. In the kitchen of the Grand House hotel, he is inspired by the local products of this paradisiacal area of the Algarve.
João Oliveira
He was born and raised in the North, where he became a chef, but he is considered “one of the most promising chefs of his generation” in the South. João Oliveira is the chef of Vista, the restaurant at Bela Vista Hotel & Spa, in Praia da Rocha, in Portimão. In addition to the Michelin star – which he earned before he turned 30 – João Oliveira also received the «Chef de L’Avenir» award. His cuisine is of unlimited creativity but with a well-established premise: each ingredient’s taste must excel.
Leandro Araújo
Although he‘s been around a few places, his roots stand firmly in the place where he was born: the Algarve. Leandro Araújo graduated from the Algarve hotel and tourism school in 2008. He worked in several cuisines – including São Gabriel, by Leonel Pereira, and Viajante, by Nuno Mendes in London – before taking over Cafezique in 2019. Loulé‘s whooping restaurant is also an enoteca.
Noélia Jerónimo
There are places you should go at least once in your life. This is one of them. No arabesques, no Michelin stars, no pretension. Genuine, simple, honest. Welcome to Noélia e Jerónimo, a shining star in the constellation of Portuguese gastronomy. The soul and heart of the most famous restaurant in Cabanas de Tavira is the woman with the easy smile in the image: Noélia Jerónimo. The self-taught chef makes no secret of the recipe for success: “it is in the simple things”, she says, in the seasonal products, hand-picked ingredients, and deep respect for the flavor.
Nuno Bergonse
Nuno Bergonse took the first step to become a chef at 16 when he joined the Lisbon Hotel and Tourism School. After going through several kitchens and leading others, including Pedro and Lobo, Ministerium Cantina and Duplex, the chef founded a catering and consulting company. Also, he dedicates a generous portion of his time to two social projects of which he is very proud: “Marhaba“ and “É um Restaurante“, one catering project and one restaurant that belong to Associação Crescer. In Marhaba, he works “with a team of people from Eritrea, Syria, and Palestine, with whom they create gastronomic events to strengthen their integration and social inclusion.“ “É um restaurante“ brings to the team people who are or have been homeless, giving them tools to make their way back to the job market.
Rui Sequeira
Finalist of Top Chef show, Algarvian Rui Sequeira used it as a launching pad for his career. He’s been at Ocean, at Vila Vita in Porches, and Serge Vieira, in France, and today he is the chef and owner of two restaurants in Faro, his hometown. Alameda, with a Portuguese base, and Monky – Asian restaurant, are two references in the Algarve’s food trends.
