◆ What first drew you to the kitchen, and how did your path lead you to Spatia Comporta?

I’ve loved cooking since I was a kid—but not in the usual “I learned from my grandmother” kind of way. Actually, it was the opposite. No one in my house spent much time in the kitchen, so I started getting into it on my own. I was glued to cooking shows like MasterChef Australia, Anthony Bourdain, Gordon Ramsay—you name it. I’d watch something on TV and want to eat it, so I figured the only way was to try making it myself.

That curiosity just kept growing, and when it came time to choose what I wanted to study, I decided to take it seriously and go to culinary school.

As for Spatia Comporta—I saw the job posted online by a former HR professor of mine who’s also a headhunter. At the time, I was working in Porto and thinking about switching cities. I wanted something bigger and more challenging. I didn’t know much about the Comporta area, but as soon as I visited, I was hooked.

◆ If you had to describe your cooking style in just three words, what would they be?

Honest, Flavor, Creative.

◆ Comporta is all about seasonality and simplicity. How do the region and its ingredients shape your menus?

Completely. The whole concept of the restaurant is rooted in the location. We’re in a privileged spot—close to the sea, so we always have access to fresh fish and seafood, but also connected to Alentejo, where we source amazing fruits, vegetables, cheeses, hams, lamb, herbs, wine, olive oil… everything.

On top of that, we’re surrounded by a rich gastronomic culture with deep roots in simplicity and local ingredients. Our approach is to honor those traditions while sometimes giving a fresh, creative twist to classic dishes—always with respect for the original flavors and history.

◆ Can you share the story behind one dish you serve at Spatia that holds personal meaning for you?

Honestly, every dish on the menu is something I’d be happy to eat at any time. I can’t pick a favorite because they all went through a creative process with a purpose—to make our guests happy. Each one is special in its own way.

◆  What’s the creative process like when designing a dish? Do you start with an ingredient, a memory, or a mood?

It really depends. Sometimes, we need to fill a gap in the menu, and those dishes can be harder to develop because creativity feels more forced. But other times, inspiration hits out of nowhere—on the beach, at home, in another restaurant, during a meeting—and that’s when it's more fun and natural.

Usually, it's a mix of the right mood with a memory or experience. Once the idea is there, we start developing it technically with the inputs of the kitchen team, to make it approachable and enjoyable for guests, and if everyone’s happy, it makes it onto the menu.

◆ Could you walk us through your ideal day off in Comporta, from a quiet coffee to a sunset meal?

A perfect day off for me starts with breakfast at Simone Bakery in Carvalhal—try the croissants and the pistachio éclair. Then I head to Praia da Galé, one of the most beautiful beaches in the area. I usually go with someone from my team—it’s a great way to unwind outside of work. We swim, play beach rackets, and share a 2L mojito at the beach bar.

Before sunset, we’ll stop for some snails and snacks in Carvalhal at a local tasca. For sunset, I have two favorite spots: one is Praia do Pinheirinho, where the future Spatia Melides will be. You drive part of the way and then walk the rest—it’s a hidden beach with an incredible view. The other is the Cais Palafítico in Carrasqueira, a magical place with a view over the fishermen's pier.

For dinner, it depends on the mood. If I’m in the mood for something traditional, I love Barco do Sado in Carrasqueira—great razor clam rice, eel stew, choco frito, and clams à Bulhão Pato. If I want something more refined, I go to JNCQUOI Deli Bar or Mesa – Comporta. And if I still have energy afterward, I finish the night with a cocktail at Jacaré.

◆ Are there any local producers, fishermen, or artisans you love working with and think deserve more spotlight?

Yes. I want to mention Loja do Peixe in Carvalhal—they’re our main fish and seafood supplier, and they’re always helpful, even with last-minute requests.

In the summer, a lot of our vegetables—like tomatoes, watermelon, courgettes, honey, cabbages, peppers—come from one of the hotel owner’s farms in Sesimbra. I want to give a shout-out to Claudia and Luis, who take care of the farm and bring us fresh, seasonal products every week.