Trained at a prestigious hospitality school in Portugal, I began my career in the kitchens of 5-star hotels in the Algarve. Seeking greater challenges, I moved to London, where I immediately secured a position at one of the city's top 50 restaurants. Over the years, I gained diverse experience, including catering for high-profile events such as the Olympics, the Mayor of London, HSBC, the Financial Times, and the Albert Hall. My resume also includes time at renowned establishments like The Wolesley and Aqua.

In Geneva, I took on the role of Executive Sous Chef at a 4-star deluxe hotel, managing a team of 25 chefs. I was instrumental in launching Refettoria alongside 3-star Michelin chef Massimo Bottura. Currently, recently I served as Head Chef at a major international organization, where I managed large-scale events catering to up to 1,000 guests, while also working privately for the Portuguese Embassy.

For me, cooking is...

Cooking has always been my way of indulging people, not just with food, but with an emotional experience that connects them to the moment.

I learned to cook at...

I really learned to cook when working alongside world renowned chef, Albert Roux. I discovered the dedication and precision required to be chef.

A cooking secret...

I love to create a positive atmosphere in the kitchen bringing heart and soul into the dishes prepared. Locally sourced, made with passion and skill.

My menus

Exquisite

STARTER

Choose 1 dish

Prosciutto and wild mushroom arrancinni with panko and Ali Oli and chives

Grilled Langoustines with fennel and orange salad, cucumber textures

Celeriac and truffle veloute, toast with black olives tapenade

FIRST COURSE

Choose 1 dish

Perfect egg with hickory smoked butter toast truffle and veal jus

Veal Tartar with Kohl Rabi ravioli

Scallops with pancetta crisps and sweetcorn veloute

MAIN COURSE

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Salmon with clam chowder, greens (mangetout, peas, edamame)

Beef Wellington with fondant potato and carrot textures

Spinach and ricotta gnocchi with rocket salad

DESSERT

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All apple (carpaccio, curried tartar, ice cream with pecan)

All Chocolat (brownie, chocolate caramel ganache, sponge cake, quince, ice cream olive oil and sea salt)

Gastro

STARTER

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Prosciutto and wild mushroom arrancinni with panko and Ali Oli and chives

Confit of leeks with cayenne pepper, sauce ravigote and sprouts

FIRST COURSE

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Selection of Tomatoes with stratciatella di latte, melon pomegranate and macadamia

Tuna Tataki with edamame cauliflower couscous and ponzu sauce

Slow cooked roast beef with tartar sauce

MAIN COURSE

All inclusive

Pea risotto and its shoots, gorgonzola

Duck breast with potato mousse and caramelised leeks

Grilled sea bass with potato mille feuille and baby veggies

DESSERT

Choose 1 dish

Sable Breton and tonka cream, seasonal fruits

All apple (carpaccio, curried tartar, ice cream with pecan)

Brasserie Style

STARTER

Choose 1 dish

FIRST COURSE

All inclusive

Selection of Tomatoes with stratciatella di latte, melon pomegranate and macadamia

MAIN COURSE

Choose 1 dish

Pea risotto and its shoots, gorgonzola

Duck breast with potato mousse and caramelised leeks

Grilled sea bass with potato mille feuille and baby veggies

DESSERT

All inclusive

Carob Cake with orange ice cream and black pepper tuile

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Chef Luis's reviews

4.83

•

2 services

Luis is an exceptional chef. He exhibits mastery in food preparation and presentation and is very engaging. I have nothing but praise for him. My guests were blown away.