At the age of 16, Chef Vasco Sousa started cooking on a daily basis at home, having soon realized that the world of pots and pans fascinated him.

On his visits to the local market he learned about the different kinds of fish, the different meat cuts, the freshest and seasonal produce. This learning and personal discovery process was a surprise to Vasco, who, as time went by, felt closer and closer to the culinary universe.

Despite the passion for cooking, Vasco Sousa went on to study management at the university. But as Vasco kept feeling the calling for the world of food, soon after graduation he decided to participate in MasterChef Portugal, an opportunity that led him to an apprenticeship in some of Lisbon’s top restaurants: Cantinho do Avillez and Belcanto. What a great move!

Chef Vasco later decided to pack his bags and embrace an international culinary adventure, having travelled around Italy for six months. During this period, he learned how to make "pasta" from Italian “nonnas” and had the privilege to spend some time with the great Massimo Bottura, of the restaurant Osteria Francescana, considered the best restaurant in the world in 2016 and in the world's top 3 since 2013. More recently, he worked with Pedro Pena Bastos at Herdade do Esporão, one of the great promises of national (and international) gastronomy.

In short, Vasco breathes, dreams and lives for all the kitchen has to offer.

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).