JOÃO RODRIGUES

We live in strange times, where we can travel just by pressing a button and have easy access to all types of information. A world of images and for the image, a world of friends and virtual emotions where everything happens in seconds.

Through times we lost contact with the earth, with the people, with its customs and forgot what it’s like to have TIME… time to stop, to think, to contemplate, to dream… We lost contact with the base and above all with the MATTER.

We want the people that visit Feitoria to feel the smell of the wet earth and the sea breeze again, to have contact with the product and with the people that treat them. We want them to dream, to laugh, to enjoy, to taste, to LIVE.

João Rodrigues.

PROFILE

Chef João Rodrigues studied in the chemistry area at school and his ambition was to become a marine biologist, because of his passion for nature and especially to the sea. He graduated in Culinary and Pastry at Escola de Hotelaria e Turismo de Lisboa (Lisbon Hospitality and Tourism School) with 21 years.

He made internship’s in Sheraton Hotel and Ritz Hotel and worked at Lisboa Plaza Hotel. He won the Best Cocking Student title and afterwards started his degree in Culinary Arts in the Escola Superior de Hotelaria e Turismo de Estoril (Superior School of Hospitality and Tourism of Estoril).

After working at Bica do Sapato restaurant for 3 years with Chef Fausto Airoldi, Our Chef also worked alongside Chef Stephane Hestin and Chef Sebastien Grospelier (2 Michelin Stars) at Varanda Restaurant at the Ritz Hotel Four Seasons.

The following project was the opening of restoration areas in Lisbon Casino, where he worked at Pragma Restaurant in the command of Chef Fausto Airoldi. In 2007, he won the “Chefe Cozinheiro do Ano” (Chef of the Year) contest.

Since 2009, he participated at the opening of Altis Belém Hotel & Spa as Sous-Chef of the hotel and resident Chef of Feitoria Restaurant along Chef Cordeiro. The Feitoria has won his first Michelin Star in 2011 and been renewing it for 7 consecutive years. Since 2013, João Rodrigues is the Executive Chef of Altis Belém Hotel & Spa and in 2015 he was rewarded with the award of Chef de L’Avenir (Chef of the future) by International Gastronomy Academy. In 2016 Chef João Rodrigues is distinguished as the Chef of the Year by Boa Cama Boa Mesa Contest.

AWARS AND RECOGNITION

1st Place in the 10 Preferred chefs | 2016, 2017 and 2018
Blog Mesa Marcada 

Chef of the Year| 2016
Boa cama Boa Mesa

Chef de L’Avenir (Chef of Future) | 2015
International Gastronomy Academy

Best Chef | 2015
Wine Magazine - The Essence of Wine


4th position in the 10 Preferred Chefs (2015)
Blog Mesa Marcada

6th position in the 10 Preferred Chefs (2014)
Blog Mesa Marcada

10th position in the 10 Preferred Chefs (2013)
Blog Mesa Marcada

OUT OF DUTY

João Rodrigues loves surfing and hunting, but not only, travel, wine and food are also part of the chef's passions.

With an enviable collection of Jazz records, music plays a very important role, not only for moments of relaxation, but also in the creative process of new dishes in the kitchen of Feitoria.