Chef Rui Carvalho

I started to work in a sushi restaurant in Lisbon, back in 2010, where I was able to learn and start to make sushi and japanese cuisine.

In 2013 I moved to Porto and started to work in small restaurants until I went to work on some of the best sushi restaurants in the city but I could not find what I was looking for.

After this experience I wanted to learn about modern cuisine and japanese kaiseki despite the fact that I don’t have a degree in culinary school. As such, I went to work in a 22 year french cuisine bistro restaurant in Foz, Porto. I was responsible for the fish processing, seafood and entrants/ starters and later garnish. That was my last workplace before I left to find work in Barcelona. In Barcelona I've worked in a japanese restaurant and after I went to Andorra work in a 5 star hotel. At the moment I do private events in Barcelona as freelancer.

I work mainly with sushi, sashimi and some high end modern cuisine. A little addiction to your experience

I consider myself a hard worker, fast learner and perfectionist, constantly looking to improve my habilities and gather more knowledge. Having a profound love for seafood and fresh fish, I process it as a delicacy. I have dedicated more time to learn and study about aging, curing and smoking fish. I also have great attention to detail and balance and i'm very clean as the profession demands it.

I am a native Portuguese speaker, fluent in English and Spanish.

In case you need more information or photos, please contact me and I will reply as soon as possible.

Thank you for your attention.

Looking forward to make a dinner for you.

Rui Silva Carvalho