The amazing Chefs of the Algarve are part of the XtremeGourmet project in the team that performs quality tests with RiaFresh products.

 João Oliveira (Vista Restaurante, Portimão)


João Oliveira, 30, graduated from Escola Profissional Infante D. Henrique, in Porto, as a Kitchen Technician, in 2006 and since then has passed through the most important gastronomic references of Portugal, namely in the restaurant Largo do Paço in Amarante and With a Michelin star at The Yeatman Hotel, where he was Subchefe for four years also with a Michelin star, as well as at the Michelin-starred Hotel Vila Joya's restaurant. In 2015, João Oliveira heads to VISTA Restaurant as Chef of one of the best restaurants in the southern region, not only for the gastronomic reference he has secured, but also for the privileged view of the sea of Praia da Rocha, an exclusive environment worthy of a small palace from the beginning of the century XX and top service, an experience that surprises the 5 senses.




Rui Silvestre (Bon Bon, Carvoeiro)

Rui Silvestre was the youngest Portuguese Chef to be distinguished with a Michelin star (he was 29 years old).
He was born in Valongo, but since the age of 10 he lives in the Algarve. Graduated from the Algarve Hospitality School,
Worked for 7 years in French, Swiss and Hungarian restaurants. And it was in Budapest that while Sous-Chef of Costes Restaurant won its first star. About 2 years ago (2014) decided to return to Portugal by going to Bon Bon, a small restaurant in Carvoeiro, Algarve.
In its dishes gives preference to the articles of the Algarve region with a lot of fish, seafood and herbs.

Leonel Pereira is the Chef Coordinator of the gastronomic quality tests in the XtremeGourmet project

Deeply familiar with the gastronomic use of halophytic plants, the cook (as he likes to be treated) Leonel Pereira was born in Pessegueiro / Martinlongo, in the Algarve. Has a career with 25 years, National and International distinguished with the highest awards. Passages by the Lenötre, Alain Ducasse, Culinary Institutes of America and hotels like Sheraton, Meridian, Pestana, Pousadas de Portugal etc. He practices a kitchen with deep roots in regional / traditional recipes and calls it Irrequieta and Criativa, for always trying to apply the latest technique to get the most flavor of each product. But always with the aim of comforting and surprising your diners, in addition, it adds the Emotional and Sensorial part to go a little further through memories and unique moments of the past represented in the present.

Since March 2013 he has embraced the project of the São Gabriel Restaurant in Almancil, where he has made a real revolution and revelation of what is for him the evolution of local flavors. In 2014 he is distinguished with his first Michelin Star. Already in 2015 he is again distinguished with the Chef of the Year award and the São Gabriel with the Platinum Fork (maximum distinction by the same guide). In 2016 returns to be distinguished with 3 soles in the famous guide REPSOL.

Riafresh greens at Fine Wines and Food Fair

Riafresh offers its Ria Formosa Natural Vegetables to be used in one of the most important gastronomy event in Europe, VILA VITA Parc's Fine Wines & Food Fair, from May 15 to 20, 2017. This gastronomy event brings together 45 chefs, totaling 50 Michelin stars, wine makers and gourmet producers in the world. 

The event takes place every 2-years, and places visitors face-to-face with the chefs and producers, providing a unique experience.

Besides the celebrated Kitchen Party, on May 20th, a series of 5 exclusive dinners and a lunch will be hosted by magnificent star chefs at Ocean, Atlantico and Praia Dourada restaurants.


Riafresh - Ria Formosa Greens Award

The team that presents the best preparation using Ria Formosa Natural products will receive the "Riafresh – Ria Formosa Greens Award" at the Culinary Arts International Competition 2017 (CAIC'17), which will take place from May 3 to 5 at the Escola do Turismo do Algarve (Faro).


The 1st International Cuisine Competition jointly organized by the Portuguese Tourism Schools and EURHODIP on the Mediterranean Diet. The contest involves 45 students from Eurhodip member schools. The competition focuses on the revitalization of Mediterranean cuisine and will award different prizes.



XtremeGourmet Project

Agro-On is cementing its place in the market, improving aspects of the production and commercialization of samphire through the differentiation of Salicorna Natural of Ria Formosa from other products.

For this Agro-On has created a partnership with a University of the Algarve from which the XtremeGourmet project emerges. This project aims to implement a form of sustainable agriculture that promotes the consumption of healthy products with additional health benefits, with the capacity to boost the region's development and quality standards for commercialized plants.

More information here Project XtremeGourmet

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