For Tomás Pereira, cooking is the ultimate union of science and art. Graduated from Escola de Hotelaria e Turismo do Estoril, Tomás Pereira worked at some of the best restaurants and hotels in Lisbon, such as Feitoria (awarded a Michelin star), and with some of the best chefs in Portugal, including João Rodrigues, Paulo Morais, Ricardo Costa, and Tiago Bonito. His career in the culinary world also took him to the British restaurant The Fat Duck, awarded with three Michelin stars, where he worked with the famous Heston Blumenthal.

Currently, he works on different projects and consultancies, including "Endógenos", promoting native Portuguese products, and "Petit-Chef", which encourages children to eat a healthy and well-balanced diet. He is also Executive Chef at "TheCookLabProject", which he created to promote Portuguese products and recipes, where he explores new techniques, new trends, and flavours. As a chef, his motto is to emphasise Portuguese cuisine and its products through molecular gastronomy.