D  A  V  E

ALL THE FIRE LOVERS KNOW HOW MUCH OF A LEGEND DAVE PYNT IS. ONE OF THE HEAVY WEIGHT NAMES IN SLOW COOKING, DAVE IS AN INSPIRATION FOR US.

 

HIS RESTAURANT IN SINGAPORE WAS AWARDED A MICHELIN STAR AND CONSIDERED THE BEST RESTAURANT IN ASIA (BY THE WORLD 50 BEST). HE´S A MASTER OF FIRE AND SMOKE AND WILL BRING HIS BURNT ENDS TO CASCAIS. WELCOME HOME, DAVE.

P  Y  N  T

J O Ã O

LAST YEAR, THE LAMB SCORED HIGH AND WAS THE STAR OF JOÃO'S MENU. HE'S A ONE MICHELIN STAR CHEF, FOR FEITORIA RESTAURANT, AND, FOR THE LAST THREE YEARS, HAS WON THE TITLE OF CHEF OF THE YEAR AND RESTAURANT OF THE YEAR, AT MESA MARCADA AWARDS. HIS FLAVORS ARE SO UNFORGETTABLE AND EXOTIC THAT WE CAN STILL FEEL THE AFTERTASTE.

 

HE COMES BACK TO CHEF'S ON FIRE AFTER A GREAT YEAR, FILLED WITH NEW PROJECTS (THE OPENING OF GASTRO-BAR ROSSIO AND A SPACE AT CHEF'S CORNER IN TIME OUT MARKET) AND WE'RE ANXIOUSLY WAITING TO SEE WHAT HE'LL COOK FOR US THIS TIME.

R O D R I G U E S

J  O  Ã  O

executivE CHEF OF VISTA, A RESTAURANT BY THE SEA, JOÃO OLIVEIRA IS ONE OF THE BIGGEST NAMES IN THE COUNTRY WORKING WITH FISH. HE'S ONLY 31 YEARS OLD BUT HAS ACHIEVED SO MUCH, INCLUDING A MICHELIN STAR. HE'LL BRING TO CASCAIS THE FRESH AND ORIGINAL FLAVORS OF THE ALGARVE SEA.

O L I V E I R A

V A S C O

WE STILL RECALL THE MAGIC HE MADE WITH A CROACKER WRAPED IN BANANA LEAVES AND COOKED UNDER THE GROUND FOR SEVERAL HOURS, COVERED ONLY WITH COW SKIN.

C  O  E  L  H  O

FOR THE 2O19 EDITION, THE CHEF OF ONE THE MOST SOUGHT AFTER RESTAURANTS IN PORTO – GOOD LUCK GETTING A RESERVATION! – COMES BACK AND WE ANTICIPATE THAT HE'LL BRING ANOTHER BOLD AND ICONIC MENU.

S A N T O S

A L E X A N D R E

BESIDES LOCO RESTAURANT, WHICH GAVE HIM A MICHELIN STAR AND MANY OTHER NATIONAL AWARDS, CHEF ALEXANDRE SILVA IS FAST WORKING ON HIS NEW PROJECT, FOGO, AND CARVING A PLACE AS ONE OF THE BIGGEST NAMES IN FIRE COOKING IN THE COUNTRY. FOGO WILL HAVE IRON POTS AND PANS, A PLACE TO COOK WHOLE ANIMALS, 4 METERS OF FIRE LINE IN THE KITCHEN (DESIGNED BY THE CHEF HIMSELF) AND A WOOD WEIGHING TWO TONES, EVERYTHING IN PLAIN SIGHT. IF THIS ISN'T ENOUGH TO CONVINCE YOU TO COME, WE'LL JUST THROW ANOTHER BATE: THE SOFT OPENING OF FOGO WILL START ON CHEF'S ON FIRE.

S  I  L  V  A

R O D R I G O

THERE'S  NO ONE LIKE HIM TO INVIGORATE AND FRESHEN HIS ROOTS AND CONNECTION TO RIBATEJO. HE'LL BRING HIS INSTINCT, SMOKES AND MEATS TO CHEF'S ON FIRE AND WILL PRESENT A TYPICAL MENU, THAT COULD BE FRESH OUT OF HIS KITCHEN, IN SANTARÉM.

C A S T E L O

C A R L O S

WITH ONLY 25 YEARS OLD, HE'S THE YOUNGEST OF OUR CHEFS AND IS ALREADY IN CHARGE OF THE KITCHEN AT HERDADE DO ESPORÃO, AFTER A WHILE IN CLOVE CLUB (1 MICHELIN STAR). THE PROJECT OF ESPORÃO, THAT HE NOW LEADS, IS TOTALLY IN LINE WITH OUR VALUES, WITH DEEP RESPECT FOR PRODUCTS, SEASONALITY E FARMERS, AND, SURELY, WILL BRING TO CASCAIS THE BEAUTY OF ITS WINES AND OLIVE OILS.

T E I X E I R A

K  I  K  O

Peru,  JAPAN, BRAZIL, JORDAN, CHILE, ISRAEL, LEBANON, INDIA, VIETNAM ARE A FEW OF THE 26 COUNTRIES THIS CHEF HAS TRAVELLED AND KNOWN, WHERE HE GOT TO MEET ITS PEOPLE AND THE WAY THEY COOK. BACK IN PORTUGAL, HE RENDERED HOMAGE TO ALL THE FLAVORS HE GOT TO KNOW, WITH THE OPENING OF TALHO RESTAURANT, WHERE HE SHARES HIS KNOWLEDGE OF MEAT; CEVICHERIA, INSPIRED BY HIS TIME IN PERU; AND O ASIÁTICO, A TRIBUTE TO JAPANESE CUISINE. FROM THE WORLD TO CASCAIS.

M A R T I N S

N  U  N  O

THIS CHEF SHOWS ALL OF US THAT VEGETARIAN FOOD CAN BE DELICIOUS AND UNFORGETTABLE. HIS RESTAURANT, FAVA TONKA, IN LEÇA DA PALMEIRA, MAKES US BELIEVE IT'S EASY TO DITCH FISH AND MEAT (ESPECIALLY, IF WE HAVE NUNO'S TALENT!). UNUSUAL COMBINATION OF FLAVORS, WITH SEASON PRODUCTS THAT FIT PERFECTLY ON THE MENU, NOW BEING COOKED WITH FIRE, SMOKE AND WOOD. DO WE NEED TO SAY MORE?

C  A  S  T  R  O

M Á R C I O

ANY GOOD MEAL FINISHES WITH A GOOD DESERT. MANY GREAT MEALS DESERVE AN UNFORGETTABLE FINISH. EVEN IF YOU DON'T HAVE A SWEET TOOTH, YOU MUST TASTE MÁRCIO BALTAZAR'S CREATIONS. HE'S THE MOST EXCITING NAME IN PORTUGUESE PASTRY AND IS THE DESERT CHEF OF THE 2 MICHELIN STAR'S OCEAN. WE CAN'T WAIT TO SEE WHAT HE HAS IN STALL FOR US, AS HE'LL MIX THE SWEETNESS WITH THE SMOKE. HOW CAN YOU MISS IT? YOU CAN'T.

B A L T A Z A R

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