Born in Caldas da Rainha, Chef Ricardo Raimundo is a connoisseur and an ambassador of local and regional products, of which he is a tireless promoter.

He started his culinary studies at Escola de Hotelaria de Fátima and graduated from Escola Superior de Hotelaria e Turismo do Estoril. But his journey and his learning went on across borders, having had professional experiences in Switzerland, Brazil, Spain, England (where we highlight his experience at the Michelin-starred restaurant Viajante*), Norway and, more recently, in Thailand, where he worked with Chef Gaggan Anand in the 2 Michelin-starred restaurant under the same name, which was considered in 2018 as the 5th best restaurant in the world.

Currently, he is a trainer at Escola Superior de Tecnologia do Mar de Peniche, and collaborates with the industry to create and develop new food products. He's also actively engaged in the projet “The Apple: from the Orchard to the Plate”, which studies the diversity and the possible food industry applications of the local apple variety (“Maçã de Alcobaça”).

Ricardo admits he loves a good competition, and participates in as many as he can, by himself or with his students. It is a way to test himself and to further his knowledge and skills. One of his favourites is Portugal’s Chef Cook of the Year competition, of which he was runner-up in 2015, having won the Helmut Ziebell award for culinary innovation with his iconic dessert “A Maçã de Alcobaça” (“The Alcobaça Apple”), a recipe with multiple apple textures inspired by his grandmother's baked apple recipe.

Additional information about the Chef

The Chef is available in the geographical areas identified in the filter panel, but can also travel to other locations (in that case, please contact us).