Chef Joana Pinho

Chef At Home in São Pedro da Cova

My interest in food and cooking began in my grandmother’s kitchen, through long, unhurried hours watching her cook. From that time, I carried lasting respect for the simple gestures that make a meal feel like a special occasion.

Later, I trained at Ballymaloe Cookery School, an organic farm where I grounded my cooking style in honest techniques focusing on quality ingredients and making space for what is local, seasonal, and organically grown.

My private chef service is built on this vision and brings an intimate dining experience into your home, where the comfort of your space meets the uniqueness of each celebration.

For me, cooking is...

For me, cooking is both connection and self‑expression, an invitation into this part of who I am.

I learned to cook at...

I trained at Ballymaloe Cookery School, a school set on a 100‑acre organic farm in Ireland, known for its Slow Food philosophy, sustainable practices.