He grew up between family kitchens in Lisbon and Aveiro. Among pots on the stove and tables where more than food was shared, he learned early on that cooking is an act of time, gesture and memory. The foundation of his identity lies there: in sharing and in respecting true flavour.

Later, Alentejo took a definitive place in his journey. The culinary tradition of his wife’s family – deeply rooted in the land, the product and an intense simplicity – became central to his gastronomic language. A cuisine that honours history, yet is unafraid to evolve.

TRAINING. He built his foundations at the Lisbon School of Tourism and Hospitality, where he was introduced to classical French technique. He worked in renowned establishments such as Tavares Rico, Degusto, Bacchus and Gemelli. He led teams, developed concepts and took part in the creation and expansion of brands. Experience gave him structure. Territory gave him identity.

TEAMS. He believes the kitchen is a living organism, made of people. He values merit, commitment and freedom with responsibility. He leads by example and invests in continuous training, from kitchen to front of house, understanding that the experience is only complete when everyone speaks the same language.

THE GUEST. He knows that every dish is an emotional point of contact. True success lies not only in technique, but in the memory that remains. At the end of service, what matters is knowing that someone left the table feeling they had lived something authentic.

THE PRODUCT. He works closely with local producers, respecting seasonality and the natural rhythm of the land. He believes that cuisine has a duty to protect and enhance the territory in which it exists. Each ingredient carries a story. It is the chef’s role to interpret it with awareness.

At Octant Évora, his vision translates into a contemporary, rooted and honest cuisine. A gastronomy that respects the past, lives in the present and actively contributes to the future of Alentejo.