Marco Gomes is Trás-os-Montes born and bred—a man deeply connected to the land, its produce, and the culinary roots of Northern Portugal. With a career spanning over two decades, he has cooked in acclaimed kitchens across Chaves, Algarve, Viseu, and Amarante before settling in Porto.
Since 2016, he has been the chef and owner of Oficina, a restaurant that brings tradition to the table with a clear contemporary flair. Throughout his career, he has taken the flavors of Portugal across the globe, cooking in countries like England, Sweden, Germany, Canada, the United States, Macau, Brazil, and Spain.
His cooking, like the man himself, honors the past with authenticity, while always keeping an eye on the future.

Diego Rossi is one of the most provocative and compelling chefs of today’s contemporary Italian culinary scene.
At Trippa, the restaurant he opened in Milan in 2015, the name itself sets the tone: a celebration of offal and Italy’s often-forgotten rustic cuisine, approached with technical precision, deep respect for tradition, and a generous dose of irreverence. Passionate about cucina povera, Rossi dives into old notebooks, chats with nonnas and historians, visits butcher shops in search of rare cuts, and transforms offal into icons of flavor.
This heritage, often overlooked, is what Rossi aims to revive, without ever losing sight of its roots.

Rui Paula was born in Porto with a strong entrepreneurial spirit.
His first project was the restaurant Cêpa Torta, in Alijó.
In 2007, he opened the DOC Restaurant in the heart of the Douro Valley, and three years later, the DOP Restaurant in the historic center of Porto.
He served as Consulting Chef for the Vidago Palace Hotel and, in July 2014, opened the Casa de Chá da Boa Nova restaurant in Leça da Palmeira, which has been awarded 2 Michelin Stars.
Memory is his main source of inspiration.
The chef believes that gastronomy must have an emotional root and connection to cultural context.
That’s why his cuisine is ethno-emotional, without geographical limits, and deeply connected to cultural roots.

Miguel Carretero entered the world of gastronomy with a very clear idea: his cuisine would focus on promoting game meat and highlighting its benefits. He worked in restaurants such as Palacio de Cibeles, La Casa del Carmen, El Carmen de Montesión, and Adunia. In September 2018, he launched his own project with the opening of Santerra. Since then, the restaurant has earned national and international recognition. Santerra holds one Sol in the Repsol Guide and one Michelin Star.

Born in Porto but deeply influenced by his family roots, Pedro Lemos grew up surrounded by the authentic flavors of his grandmother’s home cooking. After a long journey through demanding kitchens, where he absorbed the technical precision of classic French cuisine, he faced his first major solo challenge at Quinta da Romaneira dos Sonhos, in the Douro Valley. In 2009, upon returning to Porto, he fulfilled his dream of opening the restaurant that bears his name. Awarded a Michelin star and recognized for his unique approach to Portuguese cuisine, his work celebrates the most authentic essence of gastronomy. In addition to his eponymous restaurant, the Chef maintains a strong connection to Douro, where he created the projects Casa dos Ecos and Bomfim 1896 with Pedro Lemos, honoring the region’s products and traditions.

Born and raised in São Paulo, Janaína Torres has built a remarkable career by uniting tradition, identity, and social inclusion through gastronomy. A self-taught chef with a deep passion for Brazilian cuisine, she transformed the iconic Bar da Dona Onça, located in the Copan Building, into a symbol of São Paulo’s culinary scene, where she blends heartfelt recipes with technique, respect for ingredients, and care. Alongside her husband, Jefferson Rueda, she also leads the acclaimed A Casa do Porco, internationally recognized and consistently ranked among the best restaurants in the world. Janaína Torres iis a powerful voice in the gastronomic world. She has launched initiatives like “Cozinheiro Cidadão,” a program that trains young people from underserved communities and promotes inclusion through food. Her work goes beyond the kitchen, celebrating the power of gastronomy as a tool for social change and the celebration of Brazilian culture.