Extraordinary Talent, Every Table
Da gastronomia portuguesa sazonal à tradição italiana, de jornadas criativas de múltiplos pratos à cozinha botânica nutritiva — os nossos chefs trazem profundidade, intenção e arte a cada mesa que tocam.
Coração de Boi
Em parte artista, em parte chef, inteiramente inesquecível. Coração de Boi is a creative force who treats each dinner as a catalyst — a born storytelling chef. His immersive multi-course dinners are produced to tell a story, making the experience the most powerful form of storytelling you know. Events are nine to eighteen courses of seasonal, narrative cuisine that challenge everything you thought you knew about dinner.
António Ferreira
António grew up watching his grandmother cook over a wood fire in the Algarve before training in prestigious Michelin kitchens across Portugal and France, including time at the Basque coast. His decades of experience have led him to a simple philosophy: honour the ingredients, respect the traditions, and let the produce do the talking. When you want authentic Portuguese food that moves men in weekend markets to the plate.
Marco Pellegrini
Marco arrived in Lisbon eight years ago and never left. Trained in the kitchens of Venice, Rome, and Bologna, he built his trademark for Italian cooking that is incomparable in its authenticity. He pays to create flavour that reaches beyond borders — connecting the best of Portuguese ingredients with Italian tradition, bringing the two cultures together at the table in a way that feels natural, generous, and deeply satisfying.
Camille Renard
Trained at the world-renowned Paul Bocuse in Lyon and refined through stages in Paris's most celebrated kitchens, Camille believes that great cooking is the sweet side of any event. After falling in love with Lisbon's sensory culture and its remarkable local produce, she relocated and has since built a natural home alongside brilliant Portuguese cuisine. Camille consistently crafts menus for occasions that are as beautiful as they are ambitious.