Douro Porto Wine Festival


Chef and owner of Restaurante Ferrugem

Lecturer at the Portucalense University and at

Superior School of Hospitality and Tourism of Porto

Master's Finalist in Tourism and Hospitality

Member of the Famalicão Made IN Mentors Network

Member of the National Wine Assessment Panel

Curator of the Square – Municipal Market of V. N. Famalicão, in 2023 Prize Juror

Ecotrophelia Portugal

gastronomy consultant

With an entrepreneurial spirit and a multidisciplinary life, he divides his time between Ferrugem, a restoration project since 2006, teaching in higher education and activities related to the land, such as the organic garden, local accommodation in a rural environment and the #ircomsedeaopote initiative , elected “Best Tourist Experience” in Minho, in 2022, by the Minho IN Consortium. In 2016 he was distinguished with the Medal of Municipal Economic Merit by the Famalicão Chamber.

Alongside gastronomy, he has a special interest in the area of wines, teaching Enogastronomy and having been awarded several times in competitions for the harmonization of gastronomy and wines, as well as being a member of the jury in competitions of the same scope. In 2012, he was elected Chef of the Year, by Revista Wine, and, in 2017, Ferrugem was elected Restaurant of the Year, by Revista Vinho Grandes Escolhas. Still in this area, with Ferrugem he won a gold diploma in the last editions of the Porto Wine Gastronomy Contest, as well as four gold diplomas in five participations in the Vinho Verde and Gastronomy Contest. He also has multiple participations in activities such as the “Congresso Nacional de Cozinheiros”, “Peixe em Lisboa”, “Wine in Azores”, “Vinho Verde Fest”, “Vinho Verde Wine Fest Brasil”, “Essência do Gourmet”, “Essência do Vinho”, “Forum Gastronómico da Coruña”, multiple lectures and several conferences such as the well-known TEDx.

A cook by vocation, he likes to be seen as an ambassador of Portuguese gastronomy. To this end, attentive to what is being done in Portugal and around the world, he seeks broad-based training, based both on popular empiricism and on knowledge of haute cuisine and academia. The cuisine he advocates has as its main ingredients products with a Portuguese identity and preferably from sustainable agriculture (biological or biodynamic) - a cuisine that clearly has popular roots, with great technical rigor and seasoned with creativity and innovation.