Born in Carnaxide and raised in Almada, I began my career in the field of law. However, my passion for cooking led me to explore the world of gastronomy. A self-taught chef, I honed my skills through research and hard work. Among the various training programs I have completed over the years, a highlight was my time at the prestigious Alain Ducasse Academy – Les Rencontres Étoilées, an exclusive program for only 10 chefs per year or Le Cordon Bleu Paris,I started my culinary career in Belgium and worked in various kitchens across Europe, from France to England and Ireland. In 2001, I returned to Portugal, where I became co-owner and chef of restaurants in several locations throughout the country.I am also the author of several cookbooks, including "O Renascer da Bolota", "Bookless Kitchen," and the most recent, "Something with Seaweed." In 2012, I achieved recognition in the Guinness World Records for leading the creation of the "World's Largest Omelette."In recent years, I have gained considerable recognition in Vila Viçosa at the Alentejo Marmòris Hotel & Spa, where we have been listed year after year in the Michelin Guide, having been awarded the 'Michelin Plate.'Currently, I split my time between Lisbon and the Alentejo. At Restaurant Áurea, located in the Baixa Pombalina, I am the executive chef of this project, which opened at the end of 2023. In Évora, I have been a consultant at Octant Évora since May 2024, having already worked with the group in 2023 at Octant Vila Monte.