André Fernandes
André Fernandes left Portugal to devour the world and made it the recipe book of his Restaurant Attla. In this intimate, relaxed and comfortable space in Alcântara, the dishes are based on Portuguese seasonal produce.
Francisco Siopa
Francisco Siopa‘s passion is the same as 98% of the world‘s population, but what he does with chocolate very few in the world can do. A leading figure in patisserie in Portugal, the Executive Pastry Chef at Penha Longa Resort is of extraordinary dedication, creativity and attention to the smallest details.
João Sá
Chef João Sá’s cuisine and his restaurant SÁLA follow the seasons. From farm to table come the best ingredients handpicked by the chef. Here, the vegetables are the star of the menu – making up almost half of it. Passionate about cooking since he was a child, he joined the Estoril Hotel School at just 14. With an extensive curriculum with references from top kitchens, he opened his “dining room” in Lisbon, SÁLA, in 2019. It is here that, every day, he shows his love for gastronomy and for the “infinite possibilities of turning his creativity into art”.
Manuel Lino
Following a tour of some of the best restaurants in the world, such as Cellar de Can Rocca or Moments by Carme Rosacalleda, Manuel Lino returned to Portugal and cemented the journey he started as a young man in Salvaterra de Magos. Today he is the creative mind behind Audaz’s daring cuisine. The new restaurant in Campo de Ourique is the place to eat, have a drink, and listen to music. Living proof that sophistication and popular culture can go hand in hand, Audaz brings a polished and up-to-date approach to traditional dishes.
Marcella Ghirelli
With a long-time connection to cinema and the arts, Marcella Ghirelli has been expressing her creativity also in gastronomy for 12 years now. From São Paulo to Lisbon, she has gone through several cuisines, areas, and genres. Marcella mixes techniques and cultures in a label-free style that ranges from the simplest to the most complex cuisine. Although she does not focus on essentially vegetarian dishes, the chef at Comida Independente prefers to work with vegetables and all their richness.
Marco Gomes
You can tell by his smile, character, and cuisine, that Marco Gomes is a northern man, but that’s specially evident in his cuisine, firmly rooted in the North of Portugal’s gastronomic traditions. The owner and chef of Oficina restaurant in Oporto is famous for his modern cuisine that reveals a profound love affair with tradition.
Marlene Vieira
Focus, determination, talent. Chef Marlène Vieira has all that (and then some) in large amounts. In 2020 the chef opened Zunzum Gastrobar, which quickly became a reference in Lisbon and echoed in the press worldwide. She is recognised for her traditional yet creative cuisine, a “northern woman” who never ceases to surprise in a world still dominated by men. Her new restaurant, Marlène, which is due to open later this year, will be where the chef hopes to conquer her much desired Michelin star.
Paulo Morais
The word sushi wasn‘t yet part of the great majority of the Portuguese‘s vocabulary when Paulo Morais was already recognised as an expert on the subject. He was one of the pioneers of Japanese cuisine in Portugal and is undoubtedly an expert in oriental cuisine. The chef graduated from the Lisbon Hospitality School and had his first professional experience at Furusato, one of the first Japanese restaurants in Portugal. Professor at the Estoril School of Tourism and Hospitality, he led restaurants like Midori, Bica do Sapato, Umai and Rabo d’Pêxe, which he left to take over the kitchen and management of Kanazawa, the most exclusive Japanese restaurant in the capital. His book “Manual de Cozinha Asiática” (Asian Cuisine Manual) compiles recipes from various Southeast Asian countries.
Vitor Sobral
Vitor Sobral’s journey merges with the last 30 years history of Portuguese gastronomy. He is a staunch defender of national products, which he highlights in his daily work in his various spaces, with modernity, technique and, above all, a lot of flavor.
