Oporto Region

Porto

Portugal

<p>My interest in food and cooking began in my grandmother’s kitchen, through long, unhurried hours watching her cook. From that time, I carried lasting respect for the simple gestures that make a meal feel like a special occasion. 
Later, I trained at Ballymaloe Cookery School, an organic farm where I grounded my cooking style in honest techniques focusing on quality ingredients and making space for what is local, seasonal, and organically grown. 
My private chef service is built on this vision and brings an intimate dining experience into your home, where the comfort of your space meets the uniqueness of each celebration.</p>

Chilled gazpacho served with egg and sourdough croutons.

Gazpacho with egg and sourdough croutons

Red lentil soup with turmeric

Homemade sourdough served with garlic and herb butter, soft, aromatic and freshly prepared

Sourdough bread with garlic and herb butter

Homemade focaccia with olive oil and olives, light, fluffy.

Olive focaccia

Bruschettas topped with fresh tomato and basil.

Tomato bruschettas

Fresh salad with cherries,  tomatoes, fresh peach and creamy burrata.

Fresh salad with cherries, tomatoes, fresh peach and creamy burrata.

Cherry, tomato, peach and burrata salad

Fresh Salad made with mix of tomato, melon, cucumber and roasted pepper with whipped curd cheese

Tomato, melon, cucumber and roasted pepper salad with whipped requeijão

Creamy carrot soup seasoned with coriander seeds

Creamy carrot soup with coriander seeds

Grilled sea bass with salsa verde, served with roasted mixed peppers, herb‑roasted potatoes and sautéed green beans with garlic and olive oil

Grilled sea bass, roasted mixed peppers, potatoes and green beans

Entrecôte, served with oven‑baked rice and roasted carrots over labneh

Grilled sea bream, served with lemon and coriander rice and sautéed bimi with toasted almonds

Grilled sea bream, lemon and coriander rice and sautéed bimi

Perna de frango assada lentamente com crosta de avelã e mel, acompanhada por arroz de tomate aromatizado com especiarias mediterrânicas e uma seleção de legumes grelhados — courgette, beringela e pimentos — temperados com azeite e ervas frescas.

Roasted chicken leg with a hazelnut and honey crust, served with tomato rice seasoned with Mediterranean spices and a mix of grilled vegetables — courgette, aubergine and peppers.

Perna de frango assada com avelã e mel, arroz de tomate e especiarias e legumes

Roasted chicken leg with hazelnut and honey, tomato spiced rice, grilled veg

Homemade natural yogurt served with soft macerated apricots and a crunchy oat crumble.

Natural yogurt with macerated apricots and oat crumble

Classic lemon pie with a smooth citrus filling and light toasted meringue.

Lemon meringue pie

Fresh strawberries lightly macerated, served with homemade basil ice cream and a crisp almond crumble.

Macerated strawberries with basil ice cream and almond crumble

Homemade cherry compote topped with whipped cream and crunchy filo brittle.

Cherry compote with whipped cream and filo brittle

A fresh and simple Mediterranean‑inspired menu built around seasonal ingredients, light flavours and relaxed, wholesome dishes.

Mediterranean Simple Delights

Traditional cornbread served with olives.

Broa with olives

Salt cod fritters

Homemade croquettes made with slow‑cooked duck.

Homemade croquettes made with slow‑cooked duck

Duck croquettes

Homemade croquettes with alheira and chouriço.

Alheira and chouriço croquettes

Clams cooked in a broth of garlic, olive oil, coriander and white wine

Clams “Bolhão Pato”

Cold octopus salad with onions, herbs and olive oil

Octopus salad

Chickpeas mixed with shredded cod, onions and herbs.

Chickpea and salt cod salad

Creamy Portuguese cheese served with walnuts and honey.

Soft cheese with walnuts and honey

Crispy puff pastry filled with onion morcela, served with smooth apple sauce

Onion morcela puff pastry with apple sauce

Slow‑braised pork cheeks served with garlic‑herb roasted potatoes ( or potato purée), sautéed bimis with almonds and carrots on labneh.

Slow‑braised pork cheeks served with garlic‑herb roasted potatoes ( or potato purée), and sautéed bimis with almonds or turnip greens.

Braised pork cheeks

Traditional Portuguese arroz caldoso made with monkfish and prawns, cooked in a light, flavourful broth.

Monkfish and prawn brothy rice

Duck rice with confit duck leg, caramelised onions and crispy kale.

Traditional duck rice

Cod with a crispy cornbread  and chouriço crust, served with sautéed spinach and roasted skin-on potatoes

Cod with a crispy cornbread and chouriço crust, served with sautéed spinach and roasted skin-on potatoes

Salt cod with broa and chouriço crust

Traditional Alentejo pudding served with stewed plums.

Sericaia with plums

Soft brioche soaked and fried, served with cinnamon ice cream and Port reduction.

Brioche French toast with cinnamon ice cream and Port wine reduction

Pêra Bebeda

Leite Creme

A selection of classic Portuguese dishes prepared with elevated technique, fresh ingredients and traditional flavours

Portuguese Tradition

Cooking style based on seasonal and local ingredients, shaped by simple, refined technique

Menús de Chef Joana Pinho

Mediterranean Simple Delights

Portuguese Tradition