Private Chef in Comporta

Restaurant-quality dining in your villa

I cook for villas and houses in Comporta, Carvalhal, Brejos, Pego and Melides, among the rice fields, pine woods and dunes of the Alentejo coast. Slow lunches, fire-cooked dinners and weddings in the countryside suit this place perfectly.

Comporta sits beside the rice paddies of the Sado, so Carolino rice is at the heart of my cooking here, with clams, razor clams and fish from the estuary and the Atlantic. I add Alentejo black pork, pine nuts from the stone pine forests near Alcácer do Sal, fried cuttlefish in the Setúbal style, and Moscatel de Setúbal to finish.

I have spent a decade in Michelin-starred kitchens, as Sous Chef of R&D in the Noma group and Head Chef at Kokkeriet, and I bring that standard to every table I cook for. My story.