Marlene

Acknowleged as the most relevant woman of the new generation of Portuguese cuisine, chef Marlene Vieira brings a new perspective to the traditional Portuguese tables. Forever faithful to her roots and to the origins of our country’s gastronomy, she represents a symbol of success in a man’s realm. Born and raised in the Northern part of the country, she embodies and inspires all women to have a voice and a saying in Portuguese cuisine. 

vieira

zunzum

18TH OF SEPTEMBER

rodrigo

Born and raised in Santarém, it’s by the hand of family tradition and his father’s mentorship that chef Rodrigo Castelo welcomed gastronomy to his life. A true defender of the natural products of the Ribatejo region, there’s no place in his life or in his cuisine that doesn’t have his origins and roots well present. Not new to Chefs on Fire, he’s joining us again in the 2021 edition, reinsuring his mission is not complete and beyond that, he represents local production and aims to enhance his message through the finest ingredients, strong traditions and unique flavours.

taberna o balcao

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18TH OF SEPTEMBER

gil

Inspired by the ocean and the fish, born and raised in a small fishing village called Ribamar, Gil Fernandes became a chef infatuated with the quality of the ingredients, flavour, of tradition, aesthetics and seasonality that have become the main pillars for his cuisine. It is inspired by his experience and sharp intuition that he projects his memories to the future - his desire to make Portuguese gastronomy global and culturally acknowledged.

18TH OF SEPTEMBER

Hugo

For chef Hugo Candeias, cooking is no longer merely a craft, it has become a passion and a motto for life, a motivation that drives him forward, not only as a cook, but also as a person. With a remarkable international career and at just 32 years of age, he learned that cooking has to be honest, and promises to bring to the festival an experience without limits to creativity.

oficio

18TH OF SEPTEMBER

The proactive approach in the kitchen with insistent, determined and rigorous research, leads chef Miguel Laffan to achieve excellence in his work and, this September, to show it at Chefs on Fire.

The balance of his cooking is his greatest reference, in which the freshness of the products is on par with the mental freshness of those who transform them. With a vast career and long recognition, Chef Miguel Laffan, a favourite from other far out places, makes his debut in the fire of Chefs on Fire.

hotel torre
            de palma

18TH OF SEPTEMBER

J O Ã O

LAST YEAR, THE LAMB SCORED HIGH AND WAS THE STAR OF JOÃO'S MENU. HE'S A ONE MICHELIN STAR CHEF, FOR FEITORIA RESTAURANT, AND, FOR THE LAST THREE YEARS, HAS WON THE TITLE OF CHEF OF THE YEAR AND RESTAURANT OF THE YEAR, AT MESA MARCADA AWARDS. HIS FLAVORS ARE SO UNFORGETTABLE AND EXOTIC THAT WE CAN STILL FEEL THE AFTERTASTE.

HE COMES BACK TO CHEF'S ON FIRE AFTER A GREAT YEAR, FILLED WITH NEW PROJECTS (THE OPENING OF GASTRO-BAR ROSSIO AND A SPACE AT CHEF'S CORNER IN TIME OUT MARKET) AND WE'RE ANXIOUSLY WAITING TO SEE WHAT HE'LL COOK FOR US THIS TIME.

R O D R I G U E S

LEFT A BIOLOGY CAREER AND IN 2O16 FIRED UP THE FRENCH RADIOS WITH FADING AWAY. IN LESS THAN TWO YEARS, HE DEBUTED HIS LONG-AWAITED ALBUM, THE LOVE ALBUM, WITH A HYPE THAT SPREAD AROUND THE WORLD. HIS SEXY AND MYSTICAL VOICE WILL COME TO CASCAIS, WITH SONGS ABOUT LOVE AND LOSS, FOR THE FIRST SUNSET OF CHEF’S ON FIRE.

foodriders

18TH OF SEPTEMBER

One of the most renowned pastry chefs in the country, chef Telmo Moutinho is ready to leave us salivating, thanks to his vast international career, very close to great restaurants in Europe.

With an ambition of always wanting more, this led him to leave the country early and it was there that he learned how to combine different learning experiences that would result in the challenge of his life - creating new flavors, enhancing old ones, without ever forgetting tradition.

padaria 
   da esquina

18TH OF SEPTEMBER

J  O  Ã  O

executivE CHEF OF VISTA, A RESTAURANT BY THE SEA, JOÃO OLIVEIRA IS ONE OF THE BIGGEST NAMES IN THE COUNTRY WORKING WITH FISH. HE'S ONLY 31 YEARS OLD BUT HAS ACHIEVED SO MUCH, INCLUDING A MICHELIN STAR. HE'LL BRING TO CASCAIS THE FRESH AND ORIGINAL FLAVORS OF THE ALGARVE SEA.

O L I V E I R A

19 de setembro

19 de setembro

19 de setembro

V A S C O

WE STILL RECALL THE MAGIC HE MADE WITH A CROACKER WRAPED IN BANANA LEAVES AND COOKED UNDER THE GROUND FOR SEVERAL HOURS, COVERED ONLY WITH COW SKIN.

C  O  E  L  H  O

FOR THE 2O19 EDITION, THE CHEF OF ONE THE MOST SOUGHT AFTER RESTAURANTS IN PORTO – GOOD LUCK GETTING A RESERVATION! – COMES BACK AND WE ANTICIPATE THAT HE'LL BRING ANOTHER BOLD AND ICONIC MENU.

S A N T O S

A L E X A N D R E

BESIDES LOCO RESTAURANT, WHICH GAVE HIM A MICHELIN STAR AND MANY OTHER NATIONAL AWARDS, CHEF ALEXANDRE SILVA IS FAST WORKING ON HIS NEW PROJECT, FOGO, AND CARVING A PLACE AS ONE OF THE BIGGEST NAMES IN FIRE COOKING IN THE COUNTRY. FOGO WILL HAVE IRON POTS AND PANS, A PLACE TO COOK WHOLE ANIMALS, 4 METERS OF FIRE LINE IN THE KITCHEN (DESIGNED BY THE CHEF HIMSELF) AND A WOOD WEIGHING TWO TONES, EVERYTHING IN PLAIN SIGHT. IF THIS ISN'T ENOUGH TO CONVINCE YOU TO COME, WE'LL JUST THROW ANOTHER BATE: THE SOFT OPENING OF FOGO WILL START ON CHEF'S ON FIRE.

S  I  L  V  A

R O D R I G O

THERE'S  NO ONE LIKE HIM TO INVIGORATE AND FRESHEN HIS ROOTS AND CONNECTION TO RIBATEJO. HE'LL BRING HIS INSTINCT, SMOKES AND MEATS TO CHEF'S ON FIRE AND WILL PRESENT A TYPICAL MENU, THAT COULD BE FRESH OUT OF HIS KITCHEN, IN SANTARÉM.

C A S T E L O

C A R L O S

WITH ONLY 25 YEARS OLD, HE'S THE YOUNGEST OF OUR CHEFS AND IS ALREADY IN CHARGE OF THE KITCHEN AT HERDADE DO ESPORÃO, AFTER A WHILE IN CLOVE CLUB (1 MICHELIN STAR). THE PROJECT OF ESPORÃO, THAT HE NOW LEADS, IS TOTALLY IN LINE WITH OUR VALUES, WITH DEEP RESPECT FOR PRODUCTS, SEASONALITY E FARMERS, AND, SURELY, WILL BRING TO CASCAIS THE BEAUTY OF ITS WINES AND OLIVE OILS.

T E I X E I R A

In an increasingly competitive market, Chef Alexandre Silva stands out for his irreverence, creativity and innovation in gastronomy. After a top performance in 2019, he returns to Chefs on Fire, this time with his personal project - “FOGO” (transl. FIRE)

Back to recover the memory of a country that has always had a faithful gastronomic ally in fire, the characteristic flavour of smoke and firewood is restored and the respect for the product that arrives on our plate every day is emphasised.

FOGO

19TH OF SEPTEMBER

After a remarkable participation in the first edition of Chefs on Fire, in 2018, it was time to bring back Chef António Galapito, who, in essence, is our perfect match. After a consistent journey in London, he is successful in Lisbon with his project Prado, a “farm-to-table” restaurant, where all the produce is local and seasonal, and the menu, a direct reflection of nature and the relationships that has with its small producers.

PRADO

19TH OF SEPTEMBER

Chef Luís Gaspar is part of the new generation of chefs who pay tribute to the producer and the produce in their creations.

After being regarded as one of the national talents to keep an eye on, he becomes a true defender of traditional Portuguese customs and recipes, always making a point of mentioning that his cooking thrives on Portuguese national cuisine.

sala de corte

19TH OF SEPTEMBER

Chef Vítor Adão's cuisine is based on nature - knowledge of the seasons, their earnings, flavours and uses, which leads to his cuisine being inspired by people and flavours from the interior to the Portuguese coast, passing through the islands and all the experiences or memories summoned.

He joins the Chefs on Fire poster for the first time, without having missed any of the previous editions, which make him know this festival so well.

plano

19TH OF SEPTEMBER

Born in Brazil, chef Michele Marques moved to Portugal ready to revolutionise our country, starting in Estremoz, where she made her name. With eyes on the produce, her cooking is a reflection of a good mood, a young team and an Alentejo region full of potential.

gadanha

19TH OF SEPTEMBER

Born in Beja, chef Carlos Afonso claims to be a true Alentejo countryside lover, never forgetting the sea, fishing, surfing, or even barnacle picking.

In his professional career he has already spent some of the best national and international cuisines, but it is at the age of 32 that he decides to return to Portuguese origins and gastronomy, betting only on the best national ingredients, in a tribute to Alentejo culture.

o frade

19TH OF SEPTEMBER

Chef Diogo Lopes is committed to show that sometimes a dessert can be the main course.

Dedicated, he soon knew the path he wanted for himself and pastry was his true passion.

For the chef, Chefs on Fire couldn't be a better setting for those who are creative and the ideal context for innovative and unique experiences.

cura

19TH OF SEPTEMBER