Highlights

Wednesday, 12 July 2017 13:12

Chef Henrique Sá Pessoa (Alma, Lisbon) and Chef João Rodrigues (Feitoria, Lisbon), two stars in the XtremeGourmet project team

Henrique Sá Pessoa (ALMA, Lisbon)

Henrique Sá Pessoa was born in 1976, in Oeiras. It was in an exchange project in the United States that she discovered a taste for cooking while attending a lecture on the Institute Cordon Bleu, a renowned school of gastronomy, hospitality and management, where she later studied. Between 1997 and 1999 he lived in London and worked at the Park Lane Hotel. He moved to Sydney, Australia, to work at the Sheraton on the Park Hotel during the 2000 Olympic Games where he remained until 2002. He returned to Portugal to join the Lapa Palace team from the Orient Express chain. Then, at the Xarope Restaurant in Cascais, he took on the role of Chef for the first time, a role he also held at the La Villa restaurant in Estoril and the Bairro Alto Hotel in Lisbon. In 2007 he was invited to be Chef of the Panorama restaurant on the 27th floor of the Sheraton Lisboa Hotel Spa.

In 2005 he received the distinction of "Chef Cook of the Year", the most prestigious cooking contest in Portugal and in 2007 he was awarded the Horexpo Cup, a year marked by the publication of his first book, Entre Pratos, with all the recipes from First series of his television show, shown on RTP2. He returned to the 2008 edition with Legumes without Excuses and won the Chef of the Year Award of the Academy of Portuguese Gastronomy.

On February 14, 2009 he made his biggest dream, opening his first restaurant, Alma, winner of the Wine of the Year Award of the Wine Magazine. In 2013, he opens the restaurant Cais da Pedra, also in Lisbon and in 2014, in partnership with TimeOut magazine, he opens Henrique Sá Pessoa in the Ribeira market, having as partner Rui Sanches of the Multifood group. Secret Ingredient, the television program broadcasting on RTP2, proved to be a real success, with four seasons and three books already published. In 2016, RTP1 will begin the Instruction Manual program with a 2nd series forecast in 2017.

At the end of 2015 and in the continuity of the partnership with the Multifood group, Alma reopened in the most noble location of Lisbon, Chiado. In just one year the Alma reaches the prestigious Michelin star and is recognized as one of the great references in the panorama of haute cuisine in Portugal.

  

  

 

 

João Rodrigues (FEITORIA, Lisbon)

João Rodrigues, Executive Chef of Feitoria since 2013 and one of the key elements of the restaurant's startup team, is one of the most relevant and talented cooks of his generation. In recent years, has been developing a very own and consistent kitchen, whose starting point is the product - the matter.

The work of João Rodrigues has been widely praised by specialized critics. In 2015, the International Academy of Gastronomy distinguishes it with the title Chef d'Avenir (Chef of the Future). A year later, he was elected Chef of the Year by the Boa Cama Boa Mesa Guide, by the Wine Magazine and by the Table Marked Award Jury. All this when you never dreamed of being a cook.

When he finished high school, he decided to take a sabbatical: he learned to play guitar, he formed a band, he surfed. At that time, I liked to cook for the brothers, as the father still likes to do it for the whole family. From his father he inherited a passion for the things of the land: tomatoes, cabbages, pumpkins, herbs, ducks, rabbits, chickens, game. She took a professional cooking course, attended the Superior Course of Food Production at the Hotel and Tourism School of Estoril, but chose to stay with Chef Fausto Airoldi at Bica do Sapato, where she remained for three years. From there, he headed to the Varanda restaurant at the Ritz Four Seasons Hotel for Chef Sébastien Grospellier's team (two Michelin stars). It was with Grospellier that he did an intensive training in classical French cooking. He returned to work with Chef Airoldi at Pragma, an innovative and stimulating project that changed his perception of the kitchen. Meanwhile, in 2007, he won Chef Cook of the Year competition. It was there that he met Chef José Cordeiro, who would invite him to open Feitoria as his sous-Chef in 2009. In 2011, the reward for rigorous and consistent work Over two years: a star of the Michelin Guide.

Since always passionate about the history of gastronomy and the Asian and oriental flavors, João Rodrigues feels at home in the Feitoria. The restaurant brings an inspiring concept to the city of Lisbon: a contemporary view of the Discoveries and a journey through the influence of Portuguese cuisine in the world.

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