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Staff

Team

High standards, creativity and passion.

Ricardo Leite

Executive Chef

As a child he dreamed of being a pilot, but life took him in other directions and his flight mission today is as executive chef at Alma Nomada Food Experience. He trained at the famous Le Cordon Bleu School, in London, and his career has taken him to several restaurants such as 100 Maneiras Bistro, Bica do Sapato and Alexandre Silva no mercado. He has also worked at Michelin-starred establishments such as O Viajante, Feitoria and Loco. At the table, he likes nothing better than traditional Portuguese dishes, and his favourite is Arroz de polvo (Octopus rice).

Esmael Pereira

Head Chef

With a childhood passion for animals, he aspired to becoming a vet, but his culinary adventures got the better of him and it was his dream of being a chef that won the day. He trained at EPRAMI (Upper Minho Vocational College) and since then has never stopped searching for “the perfect dish”. Bica do Sapato, Cantinho do Avillez, 100 Maneiras Bistro and Altis Grand Hotel Lisboa are just some of the restaurants where he has honed his skills, in single-minded devotion to his craft. His friends say he can’t do without a good Moqueca de peixe – a dish that brings back happy memories.

Sérgio Barbosa

Sous-Chef

He decided to hang up his football boots when he discovered a passion for working with his hands, at a table of seasonings, ingredients and sauces. Alexandre Silva, Henrique Sá Pessoa and Hotel Vincci are some of the big names in his CV, but his quest for experience continues, as junior sous-chef at our Alma Nomada Food Experience. Sérgio is someone who loves to cook, and also loves to eat, never happier than when tucking into a traditional dish of broad beans, pork and a poached egg.

Rafael Mourão

Sous-Chef

He says he cooks with his heart, and his passion is visible in the kitchen. Born in Fortaleza, he swapped Brazil for Portugal in search of fresh challenges in the food world. Trained at ACCP (Portuguese Association of Professional Chefs), he went on to work at restaurants such as Mano a Mano, Giorno and Altis Grand Hotel Lisboa. Asked to name his favourite dish, he had no hesitation: Moqueca de raia.