Chef Miguel Bértolo

A path defined by excellence
and the technique.

Recognized for his mastery in the art of sushi, he won the title of Vice World Champion at World Sushi Cup Japan. He is certified in Washoku - Traditional Japanese Food, recognized since 2013 as Intangible Heritage of Humanity and unmistakable symbol of Japanese culture.

A path defined by excellence and the technique

Recognized for its work as a Chef, but also for his teaching career at ACPP -Associação de Cozinheiros Profissionais de Portugal. He also collaborates has a Consultant in several projects, contributing with his vision and know-how of genuine Japanese cuisine. Awards and Nominations 2009 | Top 10 of Timeout 2017 | World Champion at the World Sushi Cup Japan, Tokyo

Formation

• Master’s in advanced Cooking, Institute of New Professions / Association of Professional Cooks of Portugal

• Professional training in Washoku - Traditional Japanese Cuisine certified by AJSA and TCSW in Nagoya and Tokyo.

• Updated course in Washoku / Sushi - Traditional Japanese Cuisine, by TCSW, Tokyo.

• Internship with Chef Toru Okuda Prof. Dr. Masaru Watanabe, at the Kojyu Restaurant Michelin 3 star, Tokyo – 2018.

Events and Training

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