Pastry chefs who have made a mark on Lisbon’s culinary scene
We firmly believe that, when you are enjoying a great meal, the finale, usually a sweet one, is as crucial as the opening act. Despite the praise very commonly given these days to head chefs at famous restaurants, pastry chefs rarely receive the same recognition. Often, the phrase “restaurant X by chef Y” leaves out those who design and create the desserts. This article aims to change that by highlighting the talents of pastry chefs, the creators of some of the most unforgettable parts of a meal: the desserts.
In Portugal, desserts are indeed a fundamental aspect of the dining experience. For the Portuguese, a meal without a dessert feels somewhat incomplete, particularly when going out to eat. Many of Portugal’s desserts are based on historical recipes, often carrying the legacy of convents and monasteries where many of the country’s traditional sweets originated. Over the centuries, these desserts have evolved, embracing modern techniques and global influences while maintaining their soulful, comforting essence. Thankfully, today, when craving something sweet in Lisbon, the range on offer is gigantic: from more standard cakes and pastries at our usual pastelarias, to homely desserts like sweet rice pudding or chocolate mousse in humble day to day tascas, to fancier plated desserts in higher end restaurants – in the latter, we’re particularly fond of creations that mix traditional Portuguese recipes with international or contemporary elements, but care to also try things that are a little more out of the box too.
Feat photo by eTaste
Nowadays, Lisbon’s pastry chefs are transforming classic recipes in exciting ways. They mix artistry with culinary science and heritage with new techniques to craft desserts that are delicious to the palate but that are a real feast for the eyes too.
These chefs are redefining desserts by experimenting with local and international ingredients, as well as surprising flavors and textures. Let’s get to know a little better five extraordinary pastry chefs in Lisbon who are redefining what it means to end a meal on a sweet note.
Chef Américo dos Santos
Chef Américo dos Santos began exploring the culinary world from a young age, baking his first cake at six for his own birthday party. Little did he know back then that this would somehow mark the beginning of a lifelong passion for pastry. He studied at the Escola de Hotelaria e Turismo do Porto, where he developed a knack for meticulous work that later defined his culinary style.
His career began with internships at the Pousada Monte de Santa Luzia and Vidago Palace Hotel, giving him early exposure to professional kitchens. He truly began to shine at Quarentae4 in Matosinhos, where he was in charge of the dessert menu under the guidance of the respected chef Pedro Nunes.
Curious and always looking to push forward, Américo later joined Belcanto in Lisbon, a two-Michelin-starred restaurant led by chef José Avillez. Here, he became the head pastry chef, contributing significantly to the restaurant’s acclaim with desserts that perfectly matched the main courses.
Chef Américo’s desserts are well-known for their creativity and depth of flavor. Among his notable creations are the visually striking “Choco, chocolate e tinta de choco”, a dessert inspired by the traditional seafood dish of grilled cuttlefish. He has also developed favorites like the Apple and Rhubarb Tart, Egg Jam with Citrus, and the Mandarin dessert first introduced in 2010.
Beyond the kitchen, chef Américo has made his mark internationally, participating in events such as the International Gastronomy Festival in Montreal and the Mesa São Paulo Week in Brazil. He also has a deep interest in wines, enhancing his understanding of how flavors work together.
Today, chef Américo dos Santos is a prominent figure in the new generation of Portuguese chefs, celebrated for his skill but also for his fresh approach to traditional desserts, and recognized for his sophisticated palate and elegant creations that have highly contributed to making him a standout talent in Lisbon’s culinary scene.
🌐www.instagram.com/americodosantos
Photo by eTaste
Chef Ana Raminhos
Chef Ana Raminhos masterfully blends the art of pastry with design and other cultural expressions. At Raminhos Desserts, her desserts dedicated restaurant in the neighborhood of Campo de Ourique, Ana employs an innovative approach that reflects her background in design and her joy for creating unique visual and gustatory experiences.
With a passion for crafts inherited from her parents (her mother a textile and furniture designer and her father a civil engineer) Ana began her artistic education at the Escola de Belas Artes in Lisbon, exploring equipment and communication design. However, it was pastry that truly captured her heart, leading her to deepen her studies in French pastry in London, before putting her skills into practise at Michelin-starred restaurants in Barcelona and Amsterdam.
Upon returning to Lisbon, Ana became in charge of desserts at Os Gazeteiros in Alfama, and later launched her own space to develop a project aimed at revitalizing Portuguese semi-industrial pastry, while continuing to develop her distinctive style. At her current establishment, Raminhos Desserts, Ana offers tasting menus that place desserts at the forefront, an idea that might seem unusual but is executed flawlessly. She is the first pastry chef to have done something like this in the entire country, so not only has she been having an impact in terms of what she actually serves, but also being a little disruptive and educating the market that a restaurant entirely dedicated to sweets, a concept which already exists in other parts of the world, can and should indeed exist in this sugar loving nation!
Unfortunately, chef Ana Raminhos has recently announced the upcoming closure of Raminhos Desserts due to lease non-renewal issues. While this chapter is closing, the culinary community eagerly anticipates her next venture. Ana’s innovative approach to pastry has left a significant mark, challenging conventional pastry norms and redefining the role of desserts in contemporary gastronomy. We’re quite excited to follow what’s next on chef Ana Raminhos’ path.
Photo by eTaste
Chef Francisco Siopa
Chef Francisco Siopa’s journey in the culinary world is a testament to his relentless passion for pastry and chocolate, which he has turned into an extremely successful career. From his early days working in a local bakery in Ericeira after quitting school, Francisco has risen to become a renowned pastry chef, currently holding the position of Executive Pastry Chef at Penha Longa Resort, located in the scenic Sintra mountains.
His career began modestly, with Francisco initially working in traditional pastelaria style pastries, before diving into the refined art of hotel pastry making. His transition into this upscale environment marked the beginning of a transformative period in his life, driven by a desire to explore and master the complexities of fine pastry and chocolate. Francisco’s dedication led him to further his education and skills through various courses, including a pivotal chocolate sculpting course that culminated in his participation in the Festival Internacional de Chocolate de Óbidos in 2005. This event was a turning point, deepening his love for chocolate and sculpting monumental pieces that showcased his artistic flair.
Over the years, chef Francisco Siopa has worked in numerous prestigious establishments, both in Portugal and internationally, such as the Fortaleza do Guincho and Powerscourt in Ireland, refining his craft and pushing the boundaries of traditional pastry arts. His innovative approach often blends unusual ingredients, creating unique flavor profiles that challenge conventional tastes, such as chocolates flavored with olive oil, foie gras, roquefort, and saffron.
In 2017, Francisco took on the role at Penha Longa, where he oversees all the pastry operations across the resort’s restaurants, including the Michelin-starred LAB by chef Sergi Arola and Midori. His leadership style is characterized by a commitment to nurturing young talent, preferring to hire fresh graduates whom he can train and mold rather than seasoned professionals.
Chef Francisco’s contributions to the culinary world extend beyond the kitchen. He has also been a key figure in revamping the Festival Internacional de Chocolate de Óbidos, aiming to transform it into a multicultural event that attracts a diverse audience, celebrating the rich heritage and innovative future of chocolate making. Thanks to his dedication to the world of pastry and chocolate, anyone can clearly state that chef Francisco Siopa has had and keeps having a significant impact on the industry.
🌐www.instagram.com/francisco_siopa
Photo by TNews
Chef Diogo Lopes
Chef Diogo Lopes, born and raised in Lisbon a little over 30 years ago, found his culinary calling early in life. His childhood fondness for food, fostered by the excellent cooking at home, naturally inclined him toward a culinary career. At a young age, Diogo decided to channel his passion for food into a professional path, opting to enroll in the Escola de Hotelaria e Turismo do Estoril, as many Lisbon based chefs have done over the decades.
During his formal education, Diogo’s interest became distinctly focused on pastry in his final year after an influential internship at the Penha Longa Hotel in Sintra. This experience unveiled his love for the precision and creativity demanded by pastry arts, steering his career in that direction. Post-graduation, Penha Longa became his first significant professional staging ground under the mentorship of pastry chef Manuel Rodrigues. Over six years, Diogo took every opportunity to broaden his skills, including taking short stints in England at prestigious establishments like the three-Michelin-starred The Fat Duck and the Mandarin Oriental, where he was inspired by the dynamic interaction at dessert bars.
His career trajectory took a pivotal turn when he joined the Four Seasons Hotel Ritz Lisbon. Initially hired as a sub-pastry chef under chef Fabien Nguyen, Diogo quickly rose through the ranks. When Nguyen departed, Diogo was the natural choice to step into the role of Executive Pastry Chef. This position allowed him to leave his mark on Cura, the hotel’s Michelin-starred restaurant lead by chef Pedro Pena Bastos, where he managed the dessert offerings until his full transition to head pastry chef at the Ritz.
In his current role, Diogo not only oversees the pastry department but also embodies the spirit of excellence the Ritz stands for. His approach to pastry blends classical French techniques with modern creativity, allowing him to craft exquisite desserts that reflect both tradition and contemporary flair. Chef Diogo Lopes’ work, especially his signature dishes like the sudachi dessert (crafted to look like the Japanese citrus fruit), showcases his ability to transform simple ingredients into stunning, flavorful creations.
Photo by Mesa Marcada
Chef Sara Soares
Sara Soares, a pastry chef fueled by passion and indulgence, has shaped her career through significant experiences both in Portugal and abroad. With a degree in Food Production from ESHTE, Sara has refined her skills in acclaimed kitchens such as the Michelin starred Esporão, Penha Longa Resort, where she worked with chef Francisco Siopa featured above, and the Spanish 3-star Michelin establishments, Celler de Can Roca and Azurmendi.
In 2020, Sara transitioned into a role as an educator, dedicating herself to training at the ACPP (the professional association of cooks in Portugal) and the Lisbon School of Hospitality and Tourism, where she deepened her knowledge and expertise in plant-based pastry, something she is truly eager to share with her students. As a passionate educator, Sara has conducted numerous workshops and courses on vegan pastry across Lisbon, Setúbal, and Porto, and is certainly contributing to debunking myths about plant-based pastry arts, amongst new chefs and the public in general.
Driven to excel further, Sara pursued advanced training at Callebaut in Belgium and the Wild Slice Academy in Spain under chef Toni Rodriguez, a pioneer in vegan pastry. Today, Sara is not only a trainer and entrepreneur but also a fervent advocate for vegan pastry. In September 2023, she and her partner, Rodrigo Cláudio, launched CAOS – O Futuro É Vegetal, whose slogan translates as “The Future is Plant-Based”. CAOS is dedicated to high-end vegan pastry, catering to both direct consumers and the HORECA channel, emphasizing the belief that all lives matter and there is certainly nothing missing when you prepare a pastry or dessert 100% with plant based ingredients, whether the end consumer who will enjoy it is vegan or not. We could say that, more than just a business, CAOS is a movement aimed at redefining the pastry landscape by integrating high-quality, sustainable, plant-based ingredients into every creation.
At CAOS, Sara and Rodrigo strive to set new standards in the gourmet vegan pastry scene in Portugal. Their offerings range from accessible street-market treats like Berliners with “egg” jam (bolas de Berlim), and sophisticated cookies, to more elaborate creations like donuts, such as the crème brûlée one which is torched on the spot, and refined desserts including entremets, celebration cakes, and plated desserts for special events. They place a strong emphasis on seasonal and locally sourced ingredients, many of which come from their own production.
Chef Sara Soares is a true leader in the culinary field, whose tantalizing plant-based sweet creations are a materialization of the transformative power of food.
🌐www.instagram.com/sara_fo_soares
Photo by Sara Soares
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Feed your curiosity on Portuguese food culture:
Chefs who have made a mark on Lisbon’s culinary scene – Part 2
Pastel de nata: where to eat the best Portuguese custard tarts in Lisbon
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