It is unusual to have someone with a bachelor’s degree in biotechnology engineering, a master's degree in bioinformatics and with research work developed in areas such as food safety, microbiology and food chemistry, leading our kitchen. Science at the service of the best gastronomy, attention to detail, thorough preparation, will to innovate, all this is part of the menu that Sérgio Garcês has to offer.

In addition to his academic background, Sérgio also invested in the world that seduced him the most: from his studies at Le Cordon Bleu’s culinary arts institute in Paris to the work at the Michelin-starred restaurants Etxanobe* and São Gabriel*, all experiences contributed to develop and perfect techniques, and to put his knowledge and passion to the service of the best gastronomic offer.

The "magic" powers thus acquired led Chef Sérgio Garcês to open Paletaria in 2015, considered by Vogue as one of the best 5 ice-cream stores in Lisbon, and the restaurant Gazpaxo, which Time Out Lisboa distinguished as one of the 15 best new restaurants in Lisbon in 2017. These are the very same powers with which Chef Sérgio Garcês and Supper Stars can delight you at your home.

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).