João Oliveira is an acclaimed Portuguese chef known for his innovative approach to seafood and commitment to local, sustainable ingredients. Born and raised in Porto, João initially aspired to be a veterinarian, but his passion for cooking was ignited while caring for his grandparents, leading him to shift his focus to the culinary arts at the age of 15. In 2015, he took the helm at Bela Vista Hotel & Spa in the Algarve, transforming its restaurant, Vista, into a Michelin-starred destination.
The Best Chef: Can you tell us about your kitchen philosophy at Vista?
João Oliveira: Since 2015, we’ve evolved significantly. Initially, we offered a la carte and sharing plates. But in 2016, we started focusing more on sustainability and local products. We organized an event called Mar Adentro, where we showcased local seafood, herbs, and seaweeds. This event changed our approach. We moved to a menu that highlights the best fish and seafood, using products that fishermen often overlooked. By 2024, we were using 98% local products. Our philosophy is to use the best products available each season, focusing on sustainability and local sourcing. This journey has been about respecting the environment and showcasing the best of what our region has to offer.
The Best Chef: How did you start your career?
João Oliveira: In the beginning of my career, I was young, and my dream was to be a veterinarian. I studied a lot to become one. But at a certain point in my life, my mom, who helped a lot at home and took care of my father, also helped my grandparents who had health problems. My grandmother needed insulin for her diabetes, and I helped by making soups and giving injections. This experience made me realize that I enjoyed cooking. Around the age of 15, I started to shift my focus from veterinary studies to cooking. After two years, I changed my path entirely and studied cooking for three years. That was the beginning of my journey.
I started working at Relais & Châteaux in the north, near Porto, where I live. My first job was at Casa da Calçada for almost five years. Then, due to my mother’s health issues, I moved to another Relais & Châteaux and started a new project in Porto called The Yeatman, where I worked as a sous-chef with Ricardo Costa, a two-star chef. I stayed there for about four and a half years. After nearly ten years in Porto, I decided to change everything in my life and moved to the Algarve.
In the Algarve, I initially worked at Vila Joya. I worked with some of the best chefs and the finest products, especially seafood. Within eight to nine months, I received many offers to be the head chef for new projects and restaurants. I chose Bela Vista, where I have been for nine and a half years. In 2015, I began a new project, built a team, and within a year and a half, we earned a Michelin star. The restaurant has maintained this star for eight years. This is just a small part of my story.
Growing up in the north, in a simple social class, I lived among animals like cows, sheep, goats, and chickens. I did everything from burning manure to preparing food. This experience taught me to respect products and species, which is crucial in my cooking today.
The Best Chef: What is your next goal as a chef? Your dream?
João Oliveira: My dream is to do my best every day. My mother had serious cardiac problems, and I promised her that one day I would be a chef, work in a Relais & Châteaux, and have a child. I’ve fulfilled those promises: I’m a chef, I’ve won a star, and I have a beautiful baby.
The Best Chef: How important is collaboration with other chefs?
João Oliveira: Collaboration is very important. For example, Antonio, a long-time friend, and I have worked together several times a year. His perspective and techniques are invaluable. He helps my team see things differently and brings new ideas and techniques to our kitchen. It’s essential to share knowledge and learn from each other.
The Best Chef: How is working in the Algarve in terms of products, food, fish, and farmers?
João Oliveira: The Algarve is amazing. It’s very seasonal and touristic, which can be challenging, but the quality of products is incredible. The proximity of the sea and mountains means we have access to a diverse range of products. The sea is a mix of the Mediterranean and Atlantic, providing over 200 different species daily in the markets. The quality is excellent, and the variety changes weekly. In colder water, you get fattier fish like turbot, tuna, and sole. In warmer months, you get high-quality oysters and sea plants like samphire and sea beans. The region is full of fresh, seasonal products.
The Best Chef: What do you think about the current state of Portuguese chefs?
João Oliveira: It’s an exciting time for Portuguese chefs. The new generation is strong, hard-working, and has a global perspective. They are not just working for their restaurants but for the world, showcasing Portuguese culture and gastronomy internationally.
Artykuł #FOODMISSION 2024 – João Oliveira – VISTA Restaurante, Algarve, Portugal pochodzi z serwisu The Best Chef.
