When I started the culinary arts course I didn't intend to be a chef or cook. I just got such a taste for cooking and hospitality that I embraced the opportunity and wanted to learn all the basics of cooking and pastry as much as possible! The course was a fantastic way to get my foot in the door and start my career.

Born in the lovely city of Évora, Portugal, I picked up my culinary skills at home and Escola de Hotelaria e Turismo de Lisboa. Later I gained experience in several top international restaurants, such as the Ritz Four Seasons Lisbon in Lisbon, Petrus by Gordon Ramsay in London, Texture Restaurant & Champagne Bar, and Costes in Budapest. The keyword in my cooking philosophy is harmony, balancing of different flavours and textures to create a beautiful, tasty dish. After my time in Budapest and so many professional successes, my wife Éva Jenei and I dreamed up Essência Étterm and have already earned two Michelin stars!