Graduated in Fine Arts from SNBA and in Advanced Cuisine from INP/ACPP, he specialized in Sushi and Japanese Cuisine, developing a career marked by excellence. He began his culinary journey in Portugal, consolidating his training in Japan, where he received certification in Tokyo in washoku (traditional Japanese cuisine) and Sushi from the prestigious TCSW and AJSA. He is currently Coordinator and Responsible for Training at ACPP, as well as Representative and Guest Instructor of the Japanese school TCSW in Europe, based in London, actively participating in the training program in Japanese cuisine and sushi, certified by the Japanese government. Since 2006, he has divided his time between entrepreneurship, training and gastronomic consultancy, working as a chef consultant and trainer. In 2015, he launched the Chirashi Sushi and Ramen restaurant project, an innovative concept aimed at the urban lifestyle in Portugal, which combines simplicity and creativity.
At the same time, it offers Training and Consulting services in the restaurant sector, collaborating with several companies in Portugal and the Middle East, promoting the adaptation of Sushi and creative Japanese cuisine to these markets. Internationally recognized, he won the title of World Vice-Champion at the World Sushi Cup Japan in Tokyo, in 2017, and European Vice-Champion at the European Washoku Cup Japan in Paris, in 2022, representing Portugal in globally renowned competitions. It also operates in events that promote Japanese cuisine in Portugal, in partnership with JRO/JETRO, a Paris branch, reinforcing the ties between Japanese cuisine and the European market.
_ Coordinator and Training Instructor at ACPP - Lisbon
_ TCSW representative instructor in Europe – Tokyo
_ Vice-European champion in Washoku World Challenger 2022 - Paris
_ Vice-world champion in the World Sushi Cup 2017 - Tokyo
_ Consultant and Coordinator at Bertolo Food Innovation – Lisbon
_ CEO Restaurants Chirashi Sushi and Ramen – Lisbon
_ Training in Traditional Japanese Cuisine and Sushi TCSW – Tokyo
_ International MBA in Advanced Cuisine – Lisbon
_ Ramen Yamato Noodles School Training - Paris
_ Training in Japanese Street Food and Ramen AJSA – Nagoya
_ Molecular Cuisine Training SOSA Ava - Lanzarote
_ Degree in Management from Universidade Aberta - Lisbon
_Kaiseki Internship at Koju Restaurant with Chef Toru Okuda 3* Michelin - Tokyo
School of Tourism and Hotel Management (EFTH) – Ponta Delgada
Epic Sana – Albufeira
Quinta do Lorde Resort – Funchal
Hotel Savoy Palace - Funchal
Kikkoman Europe - Lisbon
Joana Vasconcelos (visual artist)
Sacoor Brothers - Lisbon
Canon - Lisbon
Suzuki - Lisbon
Santos & Marçal SA – Lisbon
Chirashi Sushi and Ramen – Lisbon (own project)
Sushi at Belas Shopping - Luanda / Angola
Makro Cash & Carry - Portugal Kikkoman - Portugal
Hotel Colégio - Ponta Delgada
Koi Azoris Garden Hotel Restaurant - Ponta Delgada
Dragoeiro Restaurant - Caloura / Azores
The Wells Hotel - Mori - Oslo / Norway
The Fuji KSA - Jeddah / Saudi Arabia
Hachi - Kuwait
Depending on the goals you want to achieve, training can be for kitchen teams, fish processing factories, training institutions, and companies looking to innovate in the food market.
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