Private Chef Allan Sales

I am a Brazilian chef with over 14 years of international experience, having worked in renowned restaurants, private residences, major sporting events and culinary consultancy projects across Doha, Rio de Janeiro, São Paulo, Tokyo and Lisbon. My career also includes work at the Olympic Games and the FIFA World Cup, as well as extensive experience cooking for elite athletes and leading sports professionals.

My cuisine combines contemporary technique with strong Mediterranean influences, focusing on fresh ingredients, nutritional balance and exceptional flavour. I believe the real challenge in cooking is not simply making food taste good through excessive fat, deep-frying or processed ingredients, but transforming wholesome, nutritious ingredients into dishes that are healthy, creative and genuinely delicious.

Whether I am preparing an intimate dinner, a family gathering or a special celebration, I create every menu around the client’s preferences, dietary requirements and the experience they wish to enjoy. I am organised, discreet and flexible, and my goal is to bring restaurant-quality food and warm, personalised hospitality into every home.

For me, cooking is...

For me, cooking is the art of transforming honest, wholesome ingredients into memorable experiences that bring together flavour, well-being and genuin

I learned to cook at...

I learned to cook through years of hands-on experience in professional kitchens, international projects and major sporting events, drawing inspiration

A cooking secret...

My secret in the kitchen is finding the perfect balance between flavour, texture, acidity and freshness, allowing each ingredient to shine without com

My menus

Japanese

STARTER

Choose 1 dish

Agedashi Tofu Soft, lightly breaded tofu served in aromatic dashi broth with scallions, grated ginger, and dried bonito (katsuobushi)

FIRST COURSE

Choose 1 dish

Chicken Yakitori with Tare Sauce Grilled chicken skewers marinated in a tare sauce made with soy, mirin, and sake, accompanied by grilled vegetables and Japanese rice with toasted sesame seeds

Optional Side Dish Vegetable and Shrimp Tempura Seasonal vegetables and shrimp breaded in a light and crispy batter, served with tentsuyu sauce

MAIN COURSE

All inclusive

Breaded tenderloin, fried until crispy, served with Japanese tonkatsu sauce (made with vegetables and soy), sweet potato puree, and thinly sliced cabbage

DESSERT

All inclusive

Matcha Dorayaki with White Bean Cream Soft Japanese pancakes filled with matcha-flavored white bean cream, served with fresh fruit

Fusion Food

STARTER

Choose 1 dish

Tuna tartare with avocado and yuzu emulsion Hand-cut fresh tuna, served with creamy avocado cubes, chives, toasted sesame seeds, and a citrus touch from the yuzu emulsion

FIRST COURSE

Choose 1 dish

MAIN COURSE

All inclusive

Moroccan chicken with Sicilian lemon and herb risotto Succulent chicken breast, seasoned with Moroccan spices, served over creamy Sicilian lemon risotto and finished with microgreens

DESSERT

All inclusive

Chocolate brownie with matcha and mascarpone cream Soft dark chocolate brownie, sprinkled with matcha, accompanied by light mascarpone cream and fresh seasonal fruit

Mediterranean

STARTER

Choose 1 dish

Creamy Burrata with Confit Tomatoes Tomatoes slowly confit in olive oil, garlic, and thyme, fresh burrata, and finished with basil pesto

FIRST COURSE

All inclusive

Warm Mushroom Salad Sautéed mushrooms, mixed greens, aged Parmesan, and balsamic vinaigrette

MAIN COURSE

Choose 1 dish

Grilled Fish Fillet with Herb Crust Accompanied by velvety cauliflower purée and seasonal vegetables sautéed in extra virgin olive oil

DESSERT

All inclusive