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Chefs who have made a mark on Lisbon’s culinary scene – Part 2

a man cooking in a kitchen preparing food

 

Continuing our series on Lisbon’s evolving culinary landscape, this instalment introduces five more chefs who are contributing to reshaping the city’s gastronomy. Whether through high-end dining, creative fusion cuisines, or popular casual dishes, each chef we highlight here brings a distinct approach, reflecting the diverse tastes and culinary experiences that define Lisbon today. Thankfully, long gone are the days when Portuguese food meant little more than classic comfort dishes cooked home-style, petiscos, or sumptuous seafood spreads. Don’t get us wrong, we certainly love all of these, but we also appreciate variety and different interpretations of our national cuisine, and we know most Portuguese as well as visitors to our country who love food, do so too.

We highlight chefs who blend Lisbon’s traditional cuisine with global influences, thus taking typical Portuguese cooking to the next level. They honor traditional ingredients and techniques, yet not shying away from experimenting and broadening diners’ perceptions of what Portuguese food is all about. If you are curious about the earlier chefs we have featured, you can find their profiles here.

Feat photo by FaceFoodMag

In this article, we focus on a variety of culinary talents who appeal to a broad range of preferences, showcasing the rich diversity found in Lisbon’s food scene. From refined cooking techniques to innovative flavor combinations that transcend cultural borders, these chefs are creating engaging dining experiences for those who are lucky enough to try their dishes here in Lisbon, while also contributing to solidifying the reputation of Portugal on the global culinary map.

 

Chef Leonor Godinho

a person eating a slice of pizza

 

Leonor Godinho, a Lisbon native in her early 30s, has followed a fairly unconventional path in the culinary world. Initially pursuing psychology, Leonor’s lifelong passion for cooking soon redirected her career towards gastronomy, a decision marked by the creation of her cooking blog Bibs, in 2011. At just 20 years old, she explored and shared new recipes, which led her to organize various workshops, catering events, and private gatherings. 

Her blog became a platform that showcased her culinary creativity and opened doors to wider recognition. In 2014, Leonor took her passion to a national audience by competing in Masterchef Portugal. Her skills and charisma earned her a remarkable third-place finish, paving the way for her professional culinary career.

Following her success on television, Leonor had the chance to perfect her craft in some of Lisbon’s prestigious kitchens. She spent four impactful years at Altis Belém Hotel, at Mensagem and the Michelin-starred restaurant Feitoria. Her time here was instrumental, providing her with a solid foundation in high culinary arts and fine dining service.

In 2019, Leonor’s career took a pivotal turn when she was invited to become the head chef at Musa da Bica, the first taproom to feature a menu by the Lisbon craft beer company MUSA. Here, she introduced a daring and playful dining concept, encouraging guests to eat with their hands and relish the experience, a stark contrast to her fine dining background. Musa da Bica quickly became known for its energetic atmosphere and innovative pairings of craft beers with gourmet bites designed specifically to complement the brews. We could say that chef Leonor Godinho’s approach was casual yet very thoughtful.

Currently, Leonor serves as the chef at VAGO, where she continues to craft delightful, easy-to-enjoy dishes that cater to a broad audience. Her menu of bar food here remains true to her philosophy of pairing great drinks with excellent food. You can expect servings perfect for sharing like open sandwiches with mackerel in escabeche sauce, and green salads dressed with pesto, cherries, and salicornia, highlighting her ability to blend traditional Portuguese flavors with global influences. These offerings demonstrate her talent for making high-quality cuisine accessible and enjoyable in a relaxed setting.

Beyond her role at VAGO, Leonor is a founding member of the New Kids On The Block, aka NKOTB, a collective of young chefs in Lisbon who honor Portuguese culinary heritage while boldly reinterpreting it to resonate with a younger, more diverse audience. This youthful approach to traditional dishes is materialized by some of her colleagues such as chef Zé Paulo Rocha from O Velho Eurico, and chef Pedro Monteiro from Tasca Baldracca, amongst others.

Chef Leonor Godinho’s background in fine dining, combined with her current focus on more accessible cuisine with a pop touch, shows a chef who respects her roots while eagerly pushing the boundaries of conventional cooking.

🌐 www.instagram.com/leonorgodinho

Photo by Assim Assado

 

Chef João Rodrigues

a man in a kitchen
Chef João Rodrigues, a native of Lisbon, has an intriguing backstory that begins far from the kitchen. Initially interested in becoming a marine biologist, João’s connection to nature and the sea deeply influenced his eventual culinary path. Despite having no familial ties to professional cooking, his passion for food was influenced by his father, an avid hunter and fisherman who loved to cook. This early exposure to fresh, quality ingredients shaped his appreciation for the culinary arts, although it wasn’t until 1999 that he considered cooking as a proper career.

João Rodrigues’ formal culinary education began at 21, when he enrolled in the Escola de Hotelaria e Turismo de Lisboa to study cooking and pastry. His training there introduced him to the rigorous discipline of professional kitchens, which had very little to do with his previous casual experiences with food. After graduation, João’s career included stages at prestigious hotels such as the Sheraton and Ritz, and work at the Lisboa Plaza Hotel. His exemplary skills earned him the award for best cooking student, leading him to further his education in Food Production at the Escola de Hotelaria e Turismo do Estoril. João Rodrigues then spent three years at the now closed but back then quite prestigious restaurant Bica do Sapato under chef Fausto Airoldi and moved on to the Ritz Four Seasons, working with chefs Stephane Hestin and Sebastien Grospelier at the Michelin-starred restaurant Varanda.

In 2009, João Rodrigues joined the opening team of restaurant Feitoria as sous chef. By 2013, he was the executive chef, earning a Michelin Star for his innovative approach that blended his love for the ocean with his culinary skills. During his leadership at Feitoria he also launched Projecto Matéria, an ambitious initiative aimed at creating a network between chefs, producers, and products to showcase local producers and foster sustainability.

In 2016, João Rodrigues embarked on a new project called Residência, an itinerant dining experience focusing on the gastronomic culture of different Portuguese regions. This project emphasizes even more his commitment to promoting local ingredients and producers, traveling across Portugal to cook in various settings, and celebrating the country’s culinary diversity.

Recently, João Rodrigues opened Canalha in Lisbon, which is his first ever restaurant as an owner. Canalha is a lively and relaxed venue that focuses on straightforward, high-quality dishes that highlight the integrity of the ingredients without disguise. Here, João Rodrigues continues to honor his philosophy of product-centric cuisine, making it a place where the food is honest, and the atmosphere bustling almost like a good ‘ol Portuguese tasca, extended to Iberian flavors.

Through these various projects, chef João Rodrigues has become a key figure in Portuguese cuisine, known for his respect for natural products and the stories behind them. His culinary style reflects his dedication to bringing the essence of Portuguese tradition to the modern table.

🌐  www.instagram.com/jmgrodrigues

Photo by Mesa Marcada

 

Chef José Avillez

a man preparing food inside of it
José Avillez is a central figure in the evolution of contemporary Portuguese cuisine. His career trajectory began after studying Business Communication, with a focus on the identity of Portuguese gastronomy, a theme that now clearly defines his culinary endeavors.

Avillez’s professional journey kicked off in the kitchens of acclaimed restaurants such as Fortaleza do Guincho and under José Bento dos Santos at Quinta do Monte d’Oiro. His culinary skills were further developed during internships with culinary legends Alain Ducasse in France and Ferran Adrià  at El Bulli in Spain, which profoundly shaped his approach to cooking.

In 2011, Avillez opened Cantinho do Avillez, which became the first of many successful ventures. However, it was the launch of Belcanto in Lisbon in 2012 that truly marked a new era in his career. Belcanto received meanwhile two Michelin stars and was recognized among The World’s 50 Best Restaurants, celebrated for its innovative reinterpretations of Portuguese cuisine. Signature dishes like his “Garden of the Chicken that Laid the Golden Eggs” (A Horta da Galinha dos Ovos de Ouro), which features golden eggs filled with mushrooms and crispy bread, showcase Avillez’s unique blend of storytelling and gastronomy.

Beyond Lisbon, Avillez has expanded his culinary influence to Porto and Cascais, as well as internationally with ventures in Dubai at the Mandarin Oriental Jumeirah. His restaurant TASCA in Dubai focuses on the flavors of Portuguese cuisine, but here specially tailored to an international audience.

Avillez’s impact extends through his reinterpretation of classic Portuguese recipes. Dishes like his version of bacalhau à  Brás (codfish with scrambled eggs and straw potatoes) from his restaurant Páteo, which is a part of Bairro do Avillez that includes several dining concepts under one roof, demonstrate his skill in transforming traditional recipes into modern classics with creative twists and high culinary techniques.

Today, José Avillez not only runs a variety of prestigious restaurants that explore different facets of Portuguese and international cuisines but also actively works to promote Portuguese gastronomy globally. His approach to redefining traditional dishes and his dedication to culinary excellence have solidified his status as a leader in the gastronomic world, making him a true ambassador of Portuguese cuisine.

🌐 www.instagram.com/joseavillez

Photo by Observador

 

Chef André Magalhães

a man holding a sign

 

Born in Angola and raised in the countryside on a farm, chef André Magalhães carries a profound connection to the land and its produce. Settling in Portugal, he embraced his family’s heritage from Trás-os-Montes while also developing a keen interest in global culinary traditions through extensive travel. His exposure to the melting pot of ethnic cuisines and gastronomic discoveries in France further enriched his palette and culinary approach.

André’s background and career is extremely varied: He is a founding member of the Slow Food movement’s Convivium Lisboa-Tejo and has been a prominent figure in the Portuguese culinary scene since taking charge of the kitchen at Clube de Jornalistas in Lisbon from 2005 to 2011. André Magalhães is also a respected food and wine journalist, writing for both Portuguese and international publications, and serves as a wine taster for the magazine Paixão pelo Vinho magazine, reflecting his deep passion for oenology.

In 2012, he opened Taberna da Rua das Flores in Lisbon, a venue that quickly became a culinary hotspot. This small but beloved space combines the charm of traditional Portuguese tascas with a modern twist, offering a dynamic menu that reflects Magalhães’ commitment to locally sourced ingredients of the highest possible quality. The dishes at Taberna da Rua das Flores are known for their creativity and close connection to Portuguese culinary roots, yet are distinctly influenced by André Magalhães’ global travels. Here, there is no fixed menu. Instead, dishes are chalked daily on a blackboard, offering new flavors and combinations that encourage regulars to return despite the venue’s perpetual popularity.

Chef Magalhães prefers to work with products from producers he knows personally, or that at least have status of controlled denomination of origin. His cuisine often incorporates unusual and exotic elements that challenge and delight the senses. His inventive takes on traditional Portuguese staples with a contemporary flair include oxheart cabbage with satay sauce and roasted peppers purée, octopus bao with sambal mayonnaise, or tuna tartare sandwich with seaweed pesto.

A fervent advocate for sustainable living and rural traditions, André Magalhães not only sources ingredients locally but also engages in foraging and fishing, adding the occasional personal touch to the dishes served at his establishments.

Through his work at Taberna da Rua das Flores and the sister business Quiosque de São Paulo, as well as his most recent restaurant Antiga Camponesa, chef André Magalhães continues to be a significant influencer in Lisbon’s gastronomic scene. His food tells a story about the richness of Portuguese flavors, crafted with care, creativity, and a deep respect for the ingredients.

🌐 www.instagram.com/mestrandreh

Photo by Tap Wine Experience

 

Chef Henrique Sá Pessoa

a man cooking in a kitchen preparing food
Chef Henrique Sá Pessoa, a major figure of Portuguese gastronomy, is renowned not just for his culinary expertise but also for his role as a television host on Comtradição (a play on words in Portuguese which may mean “with tradition” as well as “contradiction”), a show that explores and reinvents traditional gastronomy by tweaking ingredients and techniques to modernize classic dishes.

Born in Oeiras, right next to Lisbon, Sá Pessoa’s culinary journey began at the Pennsylvania Institute of Culinary Arts in Pittsburgh, USA. His early career saw him working in prestigious hotels from London to Sydney, cultivating a diverse and robust culinary foundation. Upon returning to Portugal, he furthered his experience in renowned Lisbon eateries before taking on executive roles in high-profile establishments.

In 2005, Henrique’s skills were recognized when he won the Chef of the Year award (Chefe Cozinheiro do Ano), marking him as a leading figure in Portuguese culinary arts. His ambitions led him to open his first restaurant, Alma, in Lisbon, which quickly became a cornerstone of contemporary Portuguese cuisine.

Alma, under Sá Pessoa’s visionary leadership, soon earned its first Michelin star, followed by a second star in 2018. The cuisine at Alma is an homage to the richness of Portuguese flavors, elevated by his international experiences and a profound love for Asian culinary arts. Signature dishes include suckling pig confit with turnip-top purée, and his Calçada de Bacalhau, which is the most refined version of the classic Lisbon dish bacalhau à  Brás this country has probably ever seen!

Beyond Alma, Sá Pessoa also heads Tapisco, where he blends Spanish and Portuguese tapas traditions to create a tasty and informal dining experience. This concept aligns with his philosophy of making fine dining accessible and enjoyable, breaking down the formal barriers typically associated with high gastronomy.

Henrique Sá Pessoa’s commitment to innovation in Portuguese cuisine is evident not only in his cooking but also in his educational endeavors. He has participated in internships with globally renowned chefs and continues to share his knowledge through television and an extensive collection of published cookbooks, contributing significantly to the culinary dialogue in Portugal and beyond. Through Alma and his other ventures, chef Henrique Sá Pessoa continues to challenge and redefine Portuguese cuisine, ensuring it remains relevant in the global gastronomic landscape: a proofpoint achieved with his Arca Amsterdam restaurant in The Netherlands capital.

🌐 www.instagram.com/henriquesapessoa

Photo by Expresso

 

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Feed your curiosity on Portuguese food culture:

Chefs who have made a mark on Lisbon’s culinary scene – Part 1

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