◆ What inspired you to start your journey in the food and hospitality world, and how did the idea for your bakery and brunch spots come about?

Food has always held a special place in my heart. This connection began during my university days in Belgium when I started cooking for myself and my friends. Later, as I began my career in the London tech startup scene, I realized I wanted to create something of my own—something meaningful that allowed me to express my creativity. More and more, I found myself drawn to gathering people around food and using those moments to experiment with new ideas and techniques. I developed a particular fascination with fermentation, especially sourdough, and it became clear to those around me that I was having a real romance with cooking. Their encouragement helped me recognize that this was the right path for me.

Eventually, I made the bold decision to leave my startup job in London and pursue cooking full-time. My first step into this world was a one-month internship at Taberna do Mercado, where António Galapito was the chef before founding Prado. From there, I gained experience in various kitchens across London and beyond, including Smoke and Salt, Fera, Perilla, and the renowned Central in Peru.

Throughout this journey, my entrepreneurial spirit remained strong, and I always knew that my ultimate goal was to create my own project. That vision became a reality with the birth of doBeco—a concept born from self-discovery. My brother Lourenço was also hugely involved since the beginning in the definition and creation of doBeco, and Diego later helped fine-tune and elevate our project.

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

Artisanal | Authentic | Community

◆ What’s the story behind one of your most popular dishes or pastries—how was it created?

The creation of the Ovos Tornado was somewhat unexpected. A year before starting this journey, I had the chance to travel around the world, including a memorable visit to Japan. When I began envisioning our menu, I wanted to introduce a fresh twist to what people usually think of as breakfast. I vividly remember a Japanese egg dish where an omelet was elegantly served on top of a bowl of rice. I was struck by the simplicity and beauty of the concept, particularly the egg's unique shape and presentation. That memory became the spark for Tornado. The idea came to me in a flash! Why not replace the rice with a brioche bun to preserve the dish’s striking presentation while transforming it into a breakfast item? From there, I wanted to incorporate a filling that would echo Asian flavors. Since kimchi was already something we were planning to make, it felt like the natural choice, especially when paired with creamy, tangy cream cheese.