How did you become a Chef?

Since I always enjoy a challenge, I felt surprising people’s taste was going to be the greatest experience of my life.

How would you define your cuisine?

Reminiscent of a family, with delicate memories and a strong personality.

What are your favourite products and criteria for choosing?

I always look for fresh and local products from small producers who have a story to tell.

What is your signature?

I mix flavours with strong and delicate roots, keeping the perfect balance between the Portuguese and the Cape-Verdian cuisines where my family is from.

What professions surround you and what would you like to pass on to them?

As a Chef, it is essential to learn from nature. The lessons I give come from the dishes I prepare and cook every day. I hope to inspire and share my passion. It is the most important thing to have to become a Chef.

Do you have a Chef’s tip for Sunday cooking?

My simple recipes for a Sunday spent at home is homemade pancakes and cakes, scrambled eggs, excellent bread, roasted sweet potatoes and a lot of fresh fruits. I also love to prepare my special Eggs Valverde which always come with a freshly made hollandaise sauce and fresh prawns!