Flavor, involvement with the local products and a impeccable technique are the three main ingredients used daily by the executive chef at The Cliff Bay hotel, in Il Gallo D’Ouro. The two Michelin stars that he maintains in this space are the result of an intense work of union between his French bases and the essence of Madeira’s local gastronomy.
From designing dream houses to building perfect desserts goes a long way. Joana Gonçalves took this path and (spoiler alert!) succeded! In 2012 the architect created the In the Mood for Sweets blog, which triggered changing her profession. She interned with the Belgian chocolate maker Jean-Philippe Darcis and worked at The Cliff Bay in Madeira with Benoit Sinthon. After several internships in many other famous cuisines, she ended up as the Pastry Chef at Eleven and then at Bon Bon, Quorum and sous-chef at Fifty Seconds by Martin Berasategui. In 2019 the island-born Chef returned to Madeira where, a year earlier, she launched a project for artisanal ice cream made with local fruit, FRIIC – Fruit Island Icecream. In addition to that, the Chef made the grand opening of Les Suites at The Cliff Bay. In 2020 the pandemic brought her the idea for a new project Lá Fora Picnic.
“It was in his father‘s butcher shops, in his grandfather‘s vegetable gardens, and his mother‘s kitchen that it all started. The essence of the product and their seasonality are engraved in his genes”; this is how is presented Júlio Pereira, the chef responsible for Kampo and Akua, two references in Funchal. Meat and farm products are the key ingredients at the former, while fish and seafood take centre stage at the latter – two different proposals for different palates that you should discover on your next visit to the island.
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