Food has been my passion and my way of expressing myself for the past eight years. Throughout this journey, I’ve had the opportunity to work as a cook and, over the last three years, as both a Sous Chef and Executive Chef. Today, I’m proud to be living a dream by opening my own bistro.

I graduated in Culinary Arts from **The Art Institute in Austin, Texas**, where I discovered not only my culinary identity but also a deep appreciation for Texas cuisine. It was there that I fell in love with brisket and embraced the philosophy that great cooking knows no borders.

Brisket is undoubtedly the dish that best tells my story. More than a signature recipe, it is a tribute to my years of learning in Texas and a symbol of my culinary journey. At the same time, I take great pride in my sous-vide cod, a dish that reflects precision, balance, and craftsmanship, and one that has become a guest favorite thanks to its unique character.

My goal is to offer more than just a great meal—I want every guest to enjoy a memorable experience. My cuisine brings together the bold flavors of Texas, and the rich heritage and tradition of Northern Portugal, proving that unexpected combinations can create something truly extraordinary