Chefs who have made a mark on Lisbon’s culinary scene – Part 3
Lisbon’s food scene is full of new energy thanks to a bunch of talented young chefs. They’re taking classic Portuguese dishes and giving them a modern twist, mixing in global influences and their own unique ideas. This new approach respects tradition but also makes it exciting and relevant for everyone.
In this part of our series (read Part 1 and Part 2), we focus on the rising stars of Lisbon’s culinary scene. These young chefs are reinvigorating Portuguese cuisine and, while at it, making it more exciting and accessible to everyone, from local millennials to curious travelers.
What stands out is how these young chefs respect traditional Portuguese cuisine while bringing their own creative approaches in the kitchen. They play with flavors, textures, and techniques, infusing their dishes with personal experiences that showcase their culinary and life paths. These chefs honor the essence of Portuguese cooking while remaining open to international influences. This blend is transforming familiar dishes into something more appealing and contemporary, moving away from the heavy classics typically associated with our cuisine. They are essentially making traditional Portuguese cuisine cool.
These young chefs are playing a key role in shaping how new generations view Portuguese cuisine. As global trends and visually appealing dishes gain popularity, there’s a clear trend of young people being drawn to these fresh culinary experiences. However, thanks to these chefs, traditional Portuguese cuisine is undergoing a transformation, sometimes taking on a more refined or even pop form. This evolution not only broadens its appeal but also helps preserve its relevance in the modern culinary landscape.
Featured photo by Time Out Lisboa
NewKidsOTB
We begin our exploration with not just a single chef but a dynamic collective, the NewKidsOTB (NKOTB), whose fresh approach brings a welcome change to Lisbon’s dining scene. Initiated by chef Pedro Abril, aka Kid Abril, in March 2020, NKOTB started as a platform for dialogue among Lisbon’s emerging independent culinary stars. This group, not a business but a collaborative effort, consists of eight founding members and several collaborators who bring diverse perspectives from different culinary backgrounds. Their formation during the early days of the pandemic provided crucial support, sharing resources, ideas, and creative solutions to navigate the challenges of that time.
As the pandemic eased, NKOTB started focusing on events that blended food with music and other cultural elements, attracting a broad audience. These gatherings were celebrations of innovative culinary approaches where traditional Portuguese flavors were mixed with contemporary influences.
Among the standout members of NewKidsOTB, chef Zé Paulo Rocha at O Velho Eurico (Largo São Cristóvão 3) is particularly noteworthy. Previously featured in our series on young Portuguese chefs, he continues to innovate at this respected old time Lisbon eatery. Pedro Monteiro at Tasca Baldracca (Rua das Farinhas 1), and chef Tiago De Lima Cruz at Tasca Pete (Rua Angelina Vidal 24A), each put modern spins on classic dishes at some of Lisbon’s best contemporary taverns, showcasing how traditional cuisine can evolve creatively without losing its essence, and bring on elements from abroad without losing its personality either. Bernardo Agrela’s focus on sustainability at his pop-up project, Frangos do Além, emphasizes organic poultry and eggs from native Portuguese breeds. Meanwhile, chef Ana Leão, aka Leoa Leona is making waves outside of Lisbon with her culinary prowess at Babel Porto (Rua dos Caldeireiros 100, Porto), and chef Leonor Godinho, currently at Vago (Rua Gaivotas 11A) and at Vida de Tasca (R. Moniz Barreto 7), continues to push culinary boundaries as previously highlighted in our series.
Together, these chefs not only enhance NKOTB’s influence on Lisbon’s dining scene but also ensure that Portuguese culinary traditions are both transformed and preserved.
Photo by Time Out Lisboa
Chef João Ricardo Alves
Born in São Paulo to a Portuguese father from Trás-os-Montes, chef João Ricardo Alves has built a career defined by his passion for plant-based cuisine and his ability to elevate humble ingredients to fine-dining standards. With classical training in French and Italian cuisine, João worked in prestigious kitchens across Europe before a key moment in France shifted his culinary direction. Discomfort with working intensively with animal proteins led him to explore vegetarian cooking, and eventually, plant-based cuisine became his calling.
His journey took him through vegetarian-focused restaurants in the UK and Italy, followed by a transformative period in Asia, where he deepened his understanding of plant-based food and sustainable practices. João’s approach is a blend of technical precision and creativity, where vegetables, fruits, and grains are treated with the dedicated care and respect, proving that plant-based cuisine can be just as indulgent and satisfying as traditional fare.
In 2017, João moved to Lisbon with the vision of introducing plant-based fine dining to the city’s evolving food scene. That vision came to life with Arkhe (Rua de São Filipe Néri 14), a restaurant that not only caters to vegetarians but also attracts diners who may have once thought of plant-based cuisine as limited or unexciting. João’s talent lies in combining unexpected flavors, textures, and techniques that challenge preconceived notions about what vegetarian food can be.
At Arkhe, his ever-changing menu showcases the best seasonal ingredients, often sourced locally and organically. His dishes surprise even the most skeptical diners, turning simple vegetables into standout culinary experiences. João’s work is a testament to how plant-based food can be creative, sustainable, and, above all, delicious.
João Ricardo Alves continues to push the boundaries of what’s possible in the realm of plant-based cuisine, appealing not only to vegetarians but to anyone looking for a fresh, inventive take on dining in Lisbon.
🌐www.instagram.com/joaord.alves
Photo by Público
Chef Vitor Hugo Alves
Vitor Hugo Alves is a chef who embodies creativity and rebellion in the kitchen, forging his own path in Lisbon’s culinary scene. Despite not growing up with the intention of becoming a chef, his natural talent and passion for cooking ended up setting him on a more than 20-year journey in the industry. Born and raised in Lisbon, Vitor’s career spans an impressive range of kitchens, from working with renowned chefs like Fausto Airoldi and Jean-Raymond Zaragoza at the Centro Cultural de Belém (CCB) to leading various prominent restaurants across the city, such as the one by chef Justa Nobre, Adega do Kais (Rua da Cintura do Porto), and Bistro 100 Maneiras (Largo da Trindade 9), amongst many others.
Known for his love of pushing boundaries, Vitor Hugo’s focus has always been on the craft of cooking itself. His joy comes from experimenting with flavors, designing new menus, and bringing fresh, local ingredients to life on the plate. Though he claims to be in awe of classical French techniques, the truth is that he never seems to have been confined by tradition, always seeking new ways to express himself through food.
Currently at Canto (Rua Sebastião Saraiva Lima 17), Vitor continues to innovate, taking familiar brunch concepts and turning them on their head, to make justice to the restaurant’s slogan “Anti-Brunch by Day | Anti-Tapas by Night”. From creative ingredient pairings to bold flavor combinations, his approach ensures that even the most casual meal becomes an experience. At the heart of Canto, Vitor Hugo demonstrates how he can elevate simple, local products to surprise and satisfy guests, proving that comfort food can be both inventive and fulfilling. Ultimately, for Vitor, the kitchen is a playground for creativity, where the possibilities are endless – that’s why we are quite curious to see what he might come up with next!
🌐www.instagram.com/vitorhugohellx
Photo by Umbigo Magazine
Chef Joana Duarte
Joana Duarte is a chef who beautifully combines her two passions: marine biology and cooking. Originally trained as a marine biologist, Joana holds a degree in Marine Biology and Biotechnology from IPLeiria and a masters in Oceanography from the University of Cádiz. Before entering the culinary world, she worked in pelagic research (focusing on sardines and anchovies) at IPMA. Her love for the ocean led her to find a unique way to blend her scientific knowledge with her talent in the kitchen.
After several years in research, Joana pursued culinary training at the prestigious Hoffman School in Barcelona, marking the beginning of her culinary journey. Over the last 15 years, she developed her skills in Michelin-starred restaurants and fine dining establishments across Europe, including stints at Roca Moo, Comerç 24, and Tapas 24 in Barcelona, as well as Pedro e o Lobo, Fortaleza do Guincho (Estrada do Guincho 2413, Cascais), and Tapisco in Lisbon (Rua Dom Pedro V 81), where she was sous-chef under Henrique Sá Pessoa.
Joana’s unique project, Rota das Algas, blends her background in marine biology with her culinary expertise. The experience offers guided coastal walks where participants learn to identify, sustainably harvest, and cook with edible seaweed found along Portugal’s shores. These three-hour walks take place during low tide and provide a deeper understanding of the local marine ecosystem, emphasizing the ecological importance of macroalgae and how they can be used in creative and sustainable ways in the kitchen. For younger participants, Joana created Rota das Algas Kids, a two-hour version of the walk tailored for children aged 6 to 12. This family-friendly adventure makes learning about marine life fun and interactive, allowing children to explore the coastline, taste different seaweed varieties, and learn how to apply them in cooking.
In addition to the coastal walks, Joana also offers the Rota das Algas Kitchen Sessions, which combines foraging with a hands-on workshop and a communal meal. After gathering seaweed on the beach, participants are guided through cleaning, preserving, and cooking techniques before enjoying a shared lunch featuring seaweed-based dishes. This intimate, day-long experience is a perfect way to explore the full culinary potential of seaweed, from shore to table.
In addition to this, Joana consults as a chef at Pão de Canela (Praça das Flores 25-29), a beloved restaurant and pastry shop in Lisbon, and teaches at the Estoril and Setúbal tourism and hospitality schools.
Her expertise in seafood and commitment to sustainability make her a standout figure in Lisbon’s culinary scene, and her passion for educating and innovating with seaweed is a testament to her dedication to both the ocean and the kitchen.
🌐www.instagram.com/joanameloduarte
Photo by Pão de Canela
Chef Carlos Afonso
Carlos Afonso is one of the standout talents in the new generation of Portuguese chefs, who has worked in both national and international fine dining kitchens, bringing traditional flavors to life with modern techniques. Born in Beja, Carlos grew up with a strong connection to regional cuisine, which he now elevates with contemporary culinary skills. His approach combines the rich culinary history of the Alentejo with the expertise developed over years in some of Europe’s top kitchens.
Carlos studied at the Escola de Hotelaria de Portalegre before embarking on an international journey, with stints in the Netherlands, Belgium, and Spain. In Portugal, he worked at some of the country’s most prestigious restaurants, including opening the Marmoris Hotel in Vila Viçosa with chef Alexandre Silva, and holding key positions at Tabik and Bica do Sapato in Lisbon. He also spent over two years working in the Algarve at the Michelin-starred Ocean, under the guidance of chef Hans Neuner, and later opened the Hotel Avenida in Lagos.
At the age of 32, after gaining a wealth of experience, Carlos decided to return to his roots, focusing on Portuguese cuisine and working with the best local ingredients. This decision led to the opening of O Frade (Calçada da Ajuda 14) in Lisbon in 2019, where he delivered elevated Alentejo-inspired dishes using fine dining techniques. O Frade quickly gained recognition, earning several prestigious accolades, including “Chef Revelação 2019” (revelation chef of the year) from Revista de Vinhos, and the Bib Gourmand from the Michelin Guide for its exceptional value and quality.
Despite the success of O Frade, Carlos felt the need for a new challenge. In 2022, he opened Oitto (Largo Picadeiro 8A) in the heart of Lisbon’s Chiado district. At Oitto, Carlos brought his classic dishes, like Iberian pork cheek and duck rice, but also pushed further with new creations that showcased his growth as a chef. The restaurant was (and still is) all about sophisticated yet approachable dining experiences, aiming to unite different audiences under one roof, all while delivering Carlos’ bold flavors and refined techniques.
Recently, after two successful years at Oitto, Carlos decided to step away to focus on other projects. He is currently working on a new program for the 24Kitchen TV channel, finishing a cookbook, doing consultancy jobs abroad, and creating a menu for TAP airlines. Although he’s moved on from Oitto, Carlos remains a key figure in Lisbon’s culinary scene, continuing to influence the industry with his creativity and passion for Portuguese cuisine, and we can’t wait to see what is next on the path of this prolific young chef.
🌐www.instagram.com/carlosduarteafonso
Photo by Sapo Lifestyle
It’s also worth mentioning other young chefs who have significantly shaped Lisbon’s culinary scene, as covered in previous articles. Figures like chef Leonor Godinho currently at Vago (Rua das Gaivotas 11A), chefs Marta Caldeirão and André Coelho of Âmago (Rua da Alegria 41C), and chef Pedro Pena Bastos from the Michelin-starred Cura (Four Seasons Ritz, Rua Rodrigo da Fonseca 88) have each brought unique perspectives to Portuguese cuisine. Not to forget chef António Galapito’s focus on seasonality at Prado (Tv. das Pedras Negras 2) and chef Ana Raminhos, celebrated as the queen of pastry.
Each of these chefs has played a crucial role in enhancing and promoting Lisbon’s food scene, driving forward a new era of culinary excellence, which is inspiring many other young talents to get behind the stoves of Portugal cooking up something delicious and full of personality too.
Follow us on Instagram and subscribe to the Taste of Lisboa newsletter to explore the past, present, and future of Portuguese cuisine with us. #tasteoflisboa
Feed your curiosity on Portuguese food culture:
Pastry chefs who have made a mark on Lisbon’s culinary scene
Chefs who have made a mark on Lisbon’s culinary scene – Part 1
The best contemporary taverns in Lisbon
Real people, real food. Come with us to where the locals go.
Signup for our natively curated food & cultural experiences.
Follow us for more at Instagram, Twitter e Youtube