D A V E
ALL THE FIRE LOVERS KNOW HOW MUCH OF A LEGEND DAVE PYNT IS. ONE OF THE HEAVY WEIGHT NAMES IN SLOW COOKING, DAVE IS AN INSPIRATION FOR US.
HIS RESTAURANT IN SINGAPORE WAS AWARDED A MICHELIN STAR AND CONSIDERED THE BEST RESTAURANT IN ASIA (BY THE WORLD 50 BEST). HE´S A MASTER OF FIRE AND SMOKE AND WILL BRING HIS BURNT ENDS TO CASCAIS. WELCOME HOME, DAVE.
P Y N T
K I K O
Peru, JAPAN, BRAZIL, JORDAN, CHILE, ISRAEL, LEBANON, INDIA, VIETNAM ARE A FEW OF THE 26 COUNTRIES THIS CHEF HAS TRAVELLED AND KNOWN, WHERE HE GOT TO MEET ITS PEOPLE AND THE WAY THEY COOK. BACK IN PORTUGAL, HE RENDERED HOMAGE TO ALL THE FLAVORS HE GOT TO KNOW, WITH THE OPENING OF TALHO RESTAURANT, WHERE HE SHARES HIS KNOWLEDGE OF MEAT; CEVICHERIA, INSPIRED BY HIS TIME IN PERU; AND O ASIÁTICO, A TRIBUTE TO JAPANESE CUISINE. FROM THE WORLD TO CASCAIS.
M A R T I N S
N U N O
THIS CHEF SHOWS ALL OF US THAT VEGETARIAN FOOD CAN BE DELICIOUS AND UNFORGETTABLE. HIS RESTAURANT, FAVA TONKA, IN LEÇA DA PALMEIRA, MAKES US BELIEVE IT'S EASY TO DITCH FISH AND MEAT (ESPECIALLY, IF WE HAVE NUNO'S TALENT!). UNUSUAL COMBINATION OF FLAVORS, WITH SEASON PRODUCTS THAT FIT PERFECTLY ON THE MENU, NOW BEING COOKED WITH FIRE, SMOKE AND WOOD. DO WE NEED TO SAY MORE?
C A S T R O
M Á R C I O
ANY GOOD MEAL FINISHES WITH A GOOD DESERT. MANY GREAT MEALS DESERVE AN UNFORGETTABLE FINISH. EVEN IF YOU DON'T HAVE A SWEET TOOTH, YOU MUST TASTE MÁRCIO BALTAZAR'S CREATIONS. HE'S THE MOST EXCITING NAME IN PORTUGUESE PASTRY AND IS THE DESERT CHEF OF THE 2 MICHELIN STAR'S OCEAN. WE CAN'T WAIT TO SEE WHAT HE HAS IN STALL FOR US, AS HE'LL MIX THE SWEETNESS WITH THE SMOKE. HOW CAN YOU MISS IT? YOU CAN'T.
B A L T A Z A R
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.