Member of the initial team at Feitoria, which chef André Cruz entered in 2009 at the age of 21, he had already worked in the kitchens of former Vírgula Restaurant of Chef Bertílio Gomes and Bica do Sapato Restaurant.

For almost a year he decided to take a break and embark on a gastronomic adventure through South America, where he went through the kitchens of the renowned Gustu restaurants with Chef Kamilla Seidler, in Bolivia and Boragó considered the best in Chile, according to The World's 50 Best Restaurants, by Chef Rodolfo Guzmam.

Back in Portugal, in March 2015, he returned to the kitchen of the Feitoria Restaurant as Souschef, bringing with him a greater awareness of the importance of sustainability, proximity to producers, contact and respect for the product in its essence — concepts that he deepened and shared on a daily basis, side by side with the team.

André Cruz is passionate about nature and really likes to put his hands in the ground, which is why his serious hobby is beekeeping (despite being highly allergic to bees), a creation with 27 hives, side by side with an organic vegetable garden and breeding of animals, on a family property on Lisbon’s south bank, where he spends most of his free time. Another passion is being a natural gatherer, of fruits such as blackberries, wild asparagus and all kinds of comestible herbs.