I’ve spent the last decade refining my craft as a chef, but in truth, my story began long before that. As a third-generation head chef, I was raised in the rhythm of kitchens — where fire, flavour, and discipline shaped not just my career, but who I am.

Classically trained in Coimbra, my approach is grounded in technique, but deeply enriched by a lifelong passion for philosophy, history, and gastronomic culture. For me, cooking is more than execution — it’s storytelling. Every dish carries memory, identity, and intention.

The ocean is where I feel most inspired. There’s something deeply personal about working with seafood — transforming it into dishes that are both comforting and expressive. A rich shellfish caldeirada or a deeply flavoured oven-baked octopus rice are among the creations closest to my heart — dishes that speak of tradition, but are elevated through precision and care.

That said, I have equal respect for land and fire. A perfectly cooked veal tournedos with sauce Périgueux, silky ratte potato purée, and delicately glacéed vegetables reflects my love for classical cuisine and balance.

Dessert is where I allow a more playful expression — whether it’s an intense dark chocolate mousse finished with toasted hazelnuts, sea salt, and aged rum sauce, or macerated peaches lifted with a vibrant orange espuma and fresh basil microgreens.

My goal is simple: to create moments that stay with you. Honest, elegant, and deeply satisfying food — tailored to you, your table, and your story.