Chef Rogério Miranda

Private Chef In Silveira
Chef Rogério Miranda

Get to know me better

Nameless Journey! Did you ever try foodexperience like that?

Licenciado em Cozinha, Pastelaria e Gest o Hoteleira.

Comecei a minha carreira

no restaurante Yeatman com o chef Ricardo, onde me tornei sous

chef júnior.

Decidi então deixar Portugal para trabalhar com alguns incrivesi

chefs de todo o mundo, incluindo Albert Adrian e Paco Mendez em

Barcelona.

Fui sous chef em Lecce, ao lado de Floriano Pelegrino e Isabella

Potti, e fui chamado para ser o braço direito da chef Lúcia

Freitas no A Tafona by Lúcia Freitas, em Santiago de Compostela.

Também participei em vários eventos gastronómicos passando por

Madrid, Milão e Bogotá.

Regressei a Portugal para trabalhar no meu novo projecto de Chef

Privado, Nameless Journey.

Como cada pessoa tem viagens e experiências diferentes, cada

ingrediente e prato pode levar cada um de nós a lugares e memórias

diferentes.

Partilho convosco os meus pratos para que possam viajar num oceano

de sabores, tudo isto sem nunca sair do conforto da sua casa ou da

sua estadia de férias

__________________

Graduated in Cuisine, Pastry and Hotel Management. I started my

career at the Yeatman restaurant with chef Ricardo, where I became

junior sous chef.

I then decided to leave Portugal to work with some incredible

chefs from around the world, including Albert Adrian and Paco

Mendez in Barcelona.

I was sous chef in Lecce, alongside Floriano Pelegrino and

Isabella Potti, and I was called to be chef Lúcia Freitas' righthand woman at A Tafona by Lúcia Freitas, in Santiago de

Compostela.

I also participated in several gastronomic events in Madrid, Milan

and Bogotá.

I returned to Portugal to work on my new Private Chef project,

Nameless Journey.

As everyone has different journeys and experiences, each

ingredient and dish can take each of us to different places and

memories.

I share my dishes with you so that you can travel through an ocean

of flavors, all without ever leaving the comfort of your home or

your vacation stay.

Photo from Rogério Miranda

More about me

For me, cooking is...

Creativity, imagination and organization.

I learned to cook at...

The Yeatman Hotel, with Ricardo Costa Hoja Santa with Albert Adriá y Paco Méndez. Bros's witth Floriano Pelegrino. A Tafona by Lucía Freitas

A cooking secret...

Love what you do and all is well.

My menus

Chef Rogério's reviews

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