Foreign chefs that are redefining Lisbon’s dining scene – part 1
Feat photo by EGGAS
Lisbon’s culinary landscape has never been more dynamic. Long gone are the days when the city’s gastronomic reputation rested solely on its beloved tascas and classic Portuguese fare. Today, Lisbon is a thriving hub of culinary creativity, where cherished old time recipes co-exist side by side with innovative dishes, in exciting and delicious ways.
As you explore some of Lisbon’s typical neighborhoods, like Santos or Cais do Sodré, you’ll easily find timeless eateries serving bacalhau à brás and cozido à portuguesa just a few doors down from avant-garde restaurants that challenge conventions – at the very least, as it pertains to local classical standards. We simply love that there are more and more places that keep pushing the boundaries of what dining in Lisbon can be all about.
A significant factor behind this transformation is the influx of international chefs who now call Lisbon home. Drawn by the city’s unique lifestyle, these chefs bring with them different experiences, backgrounds and knowledge that contribute to what has locally been done so far. Their creative interpretations and out-of-the-box approaches not only expand Lisbon’s gastronomic repertoire but also encourage a new way of thinking about food. They are crafting plates that transcend geographic boundaries, marrying their own cultural influences with Lisbon’s culinary spirit to create something new and exciting.
Having diverse voices in the city’s dining scene is quite beautiful, as it ends up offering fresh perspectives. Food is a universal language, but each chef brings a personal dialect, be it a unique technique, an unexpected ingredient, or a different philosophy. This is huge for food lovers in Lisbon, who can now enjoy traditional cuisine as much as they can taste more creative expressions of the culinary arts.
In this series, we’ll shine a light on some of the most talented international chefs contributing to shape Lisbon’s dining scene. These chefs craft unforgettable dining experiences that are further cementing Lisbon’s reputation as a global food capital and, while at it, are also becoming a part of the city’s evolving gastronomic identity.
Chef George McLeod
George McLeod, originally from New Zealand, is a chef known for his original approach to sustainable dining, and who’s been making a mark in Lisbon’s dining scene via his restaurant SEM (Rua das Escolas Gerais 120). Alongside his partner Lara Espírito Santo, George has embraced a zero-waste philosophy that challenges traditional restaurant operations by focusing entirely on regenerative food sources from local Portuguese producers.
Before his move to Lisbon, George’s culinary career included work in reputed kitchens across New Zealand and the UK, including a pivotal role at Silo in London, the so-called “world’s first zero-waste restaurant”, even though some would argue that title had already been attributed to chef Vojtech Vegh’s Surplus in Cambodia. It was here that he refined his approach to sustainability in gastronomy, focusing on minimizing food waste and eliminating single-use plastics, which later became foundational principles for SEM.
Opened in 2021, SEM, which translates to “without” in Portuguese, has quickly risen to prominence in Lisbon’s dining scene. The restaurant is renowned for its closed-loop system that utilizes every part of the ingredients, crafting menus that highlight undervalued components like roots, stems, and offcuts. George’s commitment to sustainability extends beyond the kitchen. He actively forages for ingredients, bringing forgotten elements of nature back into contemporary cuisine.
George’s dedication to innovative, sustainable culinary practices was internationally recognized when he was awarded One Knife at the Best Chef Awards in Dubai. This accolade celebrates his success in merging high culinary art with environmental consciousness. Here in Lisbon, at SEM, George continues to push the boundaries of traditional cooking by championing a menu that emphasizes big, bold flavors derived from unconventional sources. His work not only elevates Lisbon’s gastronomic offerings but also sets a precedent for future culinary innovations focused on sustainability.
🌐www.instagram.com/george.a.mcleod
Photo by RNZ
Chef Stephanie Audet
Stephanie Audet is a prominent figure in the realm of plant-based cuisine, renowned for her creative approach to making vegan and vegetarian food exciting and visually very appealing too. Born and raised in Quebec, Stephanie’s culinary journey began in 2007 in Hawaii, where she first embraced the use of local and organic produce, setting the foundation for her future endeavors. Her experiences abroad, including extensive travels to broaden her gastronomic perspectives, have deeply influenced her cooking style, which she describes as “botanical cuisine”, that is, highlighting plants through vibrant colors, textures, and flavors.
After her time in Hawaii, Stephanie returned to Quebec, where she quickly became a key player in the first raw food movement and took on a significant role as one of the founders and directors of l’Academie Culinaire Crudessence. Her dedication to plant-based cuisine continued as she took on the role of executive chef at LOV restaurant in Toronto, where she became known for transforming vegan food into something both beautiful and enjoyable. During her tenure, Stephanie also became an active member of Les Femmes Chefs de Montréal, a group highlighting the contributions of women in the culinary field.
Eventually, Stephanie’s passion for natural foods and her culinary expertise led her to Lisbon, where she now resides and thrives alongside her husband, sommelier Marc Davidson. Together, they run Senhor Uva (Rua de Santo Amaro 66A) and Senhor Manuel (Rua de Santo Amaro 61), establishments celebrated for their natural wine and exquisite vegetarian menus that showcase seasonal, local, and organic ingredients. Stephanie’s approach in her Lisbon restaurants is to present vegetables as the stars of her dishes, often elevating overlooked ingredients to new culinary heights with her artistic and ethical food preparations.
Stephanie Audet is also the author of “Cuisine Botanique“, a book where she shares her philosophy and recipes, further establishing her as a thought leader in modern vegetarian cuisine. Her career is marked by a commitment to sustainability, but also a passion for teaching others about the food ethics that drive her professional life.
Photo by The Art of Tasting Portugal
Chef Alessandra Montage
Alessandra Montagne is all about cultural fusion, something she materializes by blending her Brazilian roots with French culinary traditions and a dash of Asian influence. Born in Rio de Janeiro and raised by her grandparents on a farm without modern amenities, Alessandra’s earliest culinary education came from necessity and tradition, a foundation that would later on deeply influence her cooking philosophy.
Moving to Paris in the late 1990s, Alessandra originally planned to study French but soon found herself captivated by the city’s rich culinary scene. Despite beginning her career as an executive assistant in the medical field, her passion for cooking was undeniable, leading her to enroll in the Jean Drouant hotel school to formally pursue her calling. She excelled in her studies, earning her CAP in both cooking and pastry.
Alessandra’s professional culinary journey was marked by significant apprenticeships and positions in some of Paris’s renowned kitchens, including working with chefs like William Ledeuil at Ze Kitchen Galerie and Adeline Grattard at Yam’Tcha. These experiences not only helped her further develop her skills, but also enriched her approach to cuisine, emphasizing the importance of female mentorship in the culinary arts.
In 2012, Alessandra opened Tempero in Paris’s 13th arrondissement, a restaurant that quickly gained acclaim for its waste-free, locavore philosophy and affordable gourmet dining. This venture reflected her interest towards sustainability and community, featuring a three-course meal that made fine dining accessible and highlighted the economic virtues of her upbringing Following the success of Tempero, Alessandra launched NOSSO in 2020, a testament to her evolving culinary style and her love for well-sourced, vibrant ingredients. At NOSSO, she continued to push the boundaries of traditional cuisine, crafting dishes that are a tribute to her multicultural experiences and her deep respect for nature.
After being a fundamental part of the Parisian culinary scene, Alessandra Montagne brought her unique blend of cultural cuisines to Lisbon, where she leads the team of Cícero Bistrot (Rua Saraiva de Carvalho 171). Her move and new project were driven by a desire to explore new culinary landscapes and further integrate her Brazilian heritage with European flavors. In Lisbon, Alessandra has continued her usual work of creating menus that emphasize seasonality and sustainability, drawing heavily on local Portuguese ingredients, showcasing her philosophy that food should be both delightful and responsible.
🌐www.instagram.com/alessandramontagne
Photo by Assine Abril
Chef Louise Bourrat
We present chef Louise Bourrat, also fusing her French and Portuguese heritage. Born in Lyon, considered by many to be the gastronomic heart of France, Louise was immersed in culinary arts from a young age, absorbing the rich culinary traditions of her city alongside the distinct flavors of her family’s roots in Ponte de Lima, Portugal.
Her culinary journey is marked by a series of ambitious moves across the globe, enriching her style and technique. After gaining valuable experience in countries like France, Belgium, England, Chile, Peru, and Nicaragua, Louise settled in Lisbon, a city that perfectly encapsulates her love for vibrant cuisines and dynamic gastronomic environments.
In Lisbon, Louise took the helm at BouBou’s (Rua Monte Olivete 32A), a restaurant that quickly became known for its original and sophisticated dishes. Here, Louise has refined her culinary approach, focusing on the terroir and the quality of the ingredients, which she transforms into creative and elegant dishes. BouBou’s offers a culinary experience that celebrates both the diversity of global gastronomy and the specificities of local Portuguese products.
Louise’s talent was internationally recognized when she won the 13th season of the French “Top Chef” in 2022, a victory that significantly boosted her career and filled BouBou’s with eager diners. This achievement not only highlighted her exceptional skills but also brought an increased attention to her restaurant, leading to a three-month waitlist almost overnight.
Her menu at BouBou’s, which includes both omnivorous and vegetarian tasting menus, showcases her ability to create complex flavor profiles from simple ingredients. Dishes like matured lily with truffled ponzu and crispy rice, mussels with tomato and saffron aioli, or sweet potato with tiger’s milk and kaffir lime, demonstrate her flair for combining traditional Portuguese elements with innovative culinary techniques.
The chef has meanwhile expanded her gastronomic influence by opening BouBou’s Sandwich Club (Rua Monte Olivete 71) on the same street as her main restaurant. This venture began as a window-service operation during the pandemic and has since evolved into a standalone establishment, showcasing not only Louise’s cooking skills, but also entrepreneurial spirit, which contribute to to further making her an influential figure in Lisbon’s gastronomic scene.
🌐www.instagram.com/louisebourrat
Photo by Sapo Lifestyle
Chef Joachim Koerper
Joachim Koerper, a chef with an illustrious career deeply rooted in the Mediterranean tradition, has long been committed to southern European cuisine. Born in Saarbrücken, Germany, Koerper’s proximity to France during his childhood introduced him to the finer nuances of French culinary art, which profoundly influenced his career path.
Starting his culinary journey in Europe’s top kitchens, Joachim worked under the guidance of culinary giants at prestigious establishments such as L´Ambroisie and Guy Savoy in Paris, as well as Moulin de Mougins under Roger Vergé. His experiences in these kitchens, renowned for their excellence and Michelin stars, shaped his understanding of gastronomy, infusing him with a passion for Mediterranean flavors.
In 2004, this passion led him to Lisbon, where he opened Eleven (Rua Marquês Fronteira Jardim Amália Rodrigues, Parque Eduardo VII), a restaurant that quickly became known for its breathtaking views of the Eduardo VII park and its avant-garde cuisine. At Eleven we can appreciate Koerper’s philosophy of using fresh, natural ingredients to create visually stunning and tastefully complex dishes. His approach at Eleven and his advocacy for natural and local produce have distinguished him in the culinary world.
Koerper’s expertise and commitment to quality were recognized early in his career when he led Girasol in Alicante to earn two Michelin stars. His mastery of Mediterranean ingredients is evident in his dishes, which often feature local products like Iberian black pork, various seafood, and exceptional Portuguese cheeses. Koerper is particularly noted for his innovative use of traditional ingredients, such as salted cod (bacalhau), which he prepares with modern techniques to enhance its flavor.
Throughout his career, Joachim Koerper has been celebrated not only for his culinary skills but also for his role in fostering the culinary dialogue between traditional and innovative practices. His dishes awaken the sensory power of food, through the exploration of color, taste, and texture. This philosophy extends beyond the kitchen as Koerper engages in culinary competitions and holds workshops, sharing his vision and inspiring a new generation of chefs. Whether it is working at Eleven, or as a consultant and executive chef at other prestigious venues, there’s no doubt that chef Joachim Koerper has been contributing heavily to taking Lisbon’s dining standard to a higher level.
🌐www.instagram.com/joachimkoerper
Photo by Observador
This article is just the beginning of our exploration into the delicious world of Lisbon’s dining scene shaped by talented international chefs. Don’t miss out on the next installment of this series: sign up for the Taste of Lisboa newsletter to have future articles delivered directly to your inbox.
Feed your curiosity on Portuguese food culture:
Chefs who have made a mark on Lisbon’s culinary scene – Part 3
Portuguese chefs worth the journey from Lisbon – Part 1
10 must-try typical foods from Lisbon
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