Michelin-starred João Rodrigues will share his culinary secrets at Gastromasa

The stars of the gastronomy world meet at Gastromasa! Let’s get to know our world-famous guests who opened our horizons with their inspiring experiences and culinary secrets. 

João Rodrigues, who abandoned his dream of becoming a marine biologist, and turned to culinary arts and started his career by studying cookery and pastry in Lisbon, received the title of Best Cooking Student, signaling how assertive he is in this field. Along his path, he passed through several spaces and those that he reference as important milestones in his training and growth as a cook are the Bica do Sapato and Pragma restaurant, under the coordination of Chef Fausto Airoldi and the Hotel Ritz Four Seasons under the coordination of chefs Stephane Hestin and Sebastien Grospelier. João Rodrigues is the Executive Chef of the Hotel Altis Belém, in Lisbon, since 2013, where the Michelin star restaurant Feitoria is located, and the Rossio Gastrobar restaurant, located in Altis Avenida Hotel. Since 2016, Rodrigues has been dedicating his work to deepening issues related to the farmers work carried out in Portugal and the identity of Portuguese gastronomy. In 2017 he founded Projecto Matéria, a non-profit project that promotes national producers with good agricultural practices and animal production in respect for nature and the environment, as fundamental elements of Portuguese culture. It has the support of UNESCO and Tourism of Portugal. His work has been widely recognized by his peers and the target of several distinctions, being associated with a great dedication to the direct work he does with national farmers and its promotion through Feitoria restaurant.