Chef João Almeida

Hello, I’m a chef who started working in kitchens at the age of 15, beginning my journey at Hotel Palácio before going on to study at Hotel and Tourism School.

Throughout my career, I’ve worked in different countries, including England, Barcelona, India, and South America. In Barcelona, I worked in several high-end restaurants, developing a strong foundation in fine dining. My travels allowed me to explore different cultures, culinary traditions, and ways of understanding food, all of which have shaped my approach to cooking.

After travelling, I spent several years attending spiritual retreats and exploring healthy, conscious cooking, which became an important part of my culinary journey.

I have a strong connection to fire cooking, wood-fired ovens, sourdough, and traditional artisanal techniques. I also worked at Guincho Bakery, where I developed my knowledge of bread and fermentation.

I’m deeply connected to organic agriculture and passionate about working with organic, seasonal, and traditional ingredients, always valuing the quality, origin, and authenticity of the products I use.

Today, I bring all these experiences together through private dinners and events, creating personalised culinary experiences tailored to each client. My approach combines fine dining techniques, artisanal cooking, traditional methods, and influences from the different cultures I’ve experienced along the way.

For me, cooking is about more than just food. It’s about bringing together ingredients, culture, technique, and people to create meaningful and memorable experiences.