Who are we
Chefs Agency is a strategic communications consultancy that is dedicated to Event Management, Food & Wine, Travel & Lifestyle. We offer an integrated service that potentiates the awareness of our clients through media relations, strategic events and consultancy in food, wine, travel and lifestyle. We have a strong contact network of media and KOL's, within the food and wine, travel & lifestyle sectors. Focused on our clients' communications needs we offer a complete and effective service. With seven years of experience and a multifaceted team we guarantee permanent client support.
We offer specialised and efficient media relations strategies for each of our clients. Through our strong contact network of media and liaisons with key players in this sector we are able to potentiate communications platforms. We develop innovative ideas, permanent consultancy with regards to the best form of reaching client objectives and KPI's.
Chefs Agency creates unique and memorable moments where attention to detail and creativity are key. From themed events to institutional and product presentations we develop coordinated actions according to clients' goals and objectives. Every event is thought through in a creative, original manner and rigorous planning.
To personalize an event becomes easier with exclusive catering service signed by renowned Chefs. We work with a group of professionals with distinct profiles in order to respond to the needs of ache cliente and specific event. The best organization and logistic structure together with attention to detail and originality is Chefs Agency’s offer in order to create high profile and personalised projects.
Chefs & Sommeliers
Chefs have their own particular way of working with each product and this is what makes each professional unique. Getting to know our chefs and their singularities is key to obtain different perspectives for the same product.
Albano LourençoIts basic flavors are regional, but was the author of cuisine distinguished. After 15 years in Coimbra, in the most emblematic restaurant in town, the arches of the chapel in the historic Quinta das Lágrimas, will today meet him ahead of views, to give life to the best fish and seafood from the Ria Formosa.
André SilvaBorn and raised in Northern Portugal is one of the young stars Portuguese. At Casa da Calçada, in Largo Restaurant Palace - Michelin, practices a signature cuisine with the most modern techniques, rooted in proximity products.
António NobreGuardian of the deepest gastronomic traditions Alentejanas flavors you know ever since. It is the great representative of the Alentejo cuisine comfort and prepares it as anyone. Ahead of the Sea Hotels d'Air is where you feel at home for over 15 years.
Benoit SinthonThe happiest of all bosses in Portugal! The most classic French techniques joined the best products of Madeira and the result could not be better. The proof is the only Michelin star awarded to that autonomous region, the restaurant Il Gallo d'Or, inserted in what is considered one of the best hotels in the world, the Cliff Bay Hotel in Funchal.
Diogo RochaIt represents a new approach to the Beira Alta flavors. It is the magnificent restaurant chef Lemos table, inserted at Quinta de Lemos. Every day working with regional products reinventing their links and modernizing its production. As a result a perfectly updated regional cuisine.
Francisco SiopaYour dream of higher level pastry became reality with its pastry - Chocolaterie Siopa in Cascais market. It is a national reference in their specialty, and stands out in classical and chocolatier pastries.
Hugo NascimentoHugo is a perfectionist and creative chef. Responsible for the areas of Vítor Sobral group in Lisbon practice consistently, a well-rooted in the kitchen traditional Portuguese food but presenting it always irreverently and with the quality stamp that this group has become accustomed.
J. P. PedrosaIts ultimate purpose is to let your guests with a smile. Its cuisine, comfort, reflects its links to Mozambique. The maximum requirement is the quality of products that choose to manufacture their dishes. Ahead of the gastronomic offer of Ibo group, ensures every day with his team a taste of consistency and quality that won and winning every day more loyal and happy customers.
Joachim KoerperJoachim The chef is passionate about all national flavors. Kitchen in Portugal in Eleven restaurant (Michelin), a magnificent space with stunning views over Lisbon. Interprets Portuguese products in a very personal way and with the mastery of a large with a vast international experience will. In Rio de Janeiro just make the Eleven River, which also assumes the kitchen management, recognized by the Michelin guide.
João AlvesResponsible for the operation of the Hotel Penha Longa Resort. It is a particular professional who joins the best management techniques to the latest food and domestic products.
Leonel PereiraCreativity and professionalism of Leonel Pereira has no limits. With a luxury team, runs the restaurant San Gabriel * Michelin in Almancil. Leonel does not expect more than a faultless meal, unforgettable and amazing. Its roots are exposed at every moment, the village where he came from, Martim Longo, appears in each of its sophisticated dishes through the authenticity of flavors that is your signature.
Luis BaenaWith over 30 year career, Luis Baena is the Portuguese Chef with more "caps", which are reflected in their creations, always elegant and irreverent way. He was responsible for such iconic restaurants such as Catralvos House or Manifesto.
Manuel Moreira – SommelierManuel Moreira is an experienced sommelier who does consulting nationally formations in the area, building wine list or just tastings. Possessed of knowledge and keen senses, is highlighted master of the area. He writes for various means of specialty, such as wine critic.
Miguel LaffanIt works emotionally to your kitchen. Fond of Asian flavors, mixing them in unusual ways with national flavors. Miguel Laffan found in Alentejo, the L'AND Vineyards Wine Resort, its terroir, and at L'AND restaurant since 2011, the perfect design to the development of your kitchen and line of thinking, creating a unique dining language.
Raphael Despirite – BrasilIn São Paulo, at Rua da Conceição, we found Marcel, whose owners - grandfather and father Raphael - practiced since always a classic French cuisine. Raphael, although part of the front line of the new Brazilian talent remains the same classic line that grew, although full of the most authentic products of Brazilian cuisine. He is the author of the "Closed for dinner" held dinners in unusual locations throughout Brazil.
Rui SilvestreTheir strength, determination and professionalism are well demonstrated when at age 29 won his first Michelin star at Bon Bon restaurant in Carvoeiro, Algarve. Endowed with a culinary language with strong French technical bases, transform, cheekily, improbable connections in exciting dishes and full of flavor. Believes that the closeness of products, carefully selected, give difference to each dish and, together with their art, appear in a memorable way.
Sérgio Antunes – SommelierSérgio is a young sommelier who needs no introduction. Award-winning nationally and internationally, it is a deep knowledge of Portuguese wines and the major wine regions of the world. Works with Manuel Moreira in Wine Service 4U company whose objective is to train professionals in table wine service or courses for beginners in the area.
Tiago BonitoJames is meticulous and demanding. It has become an essential value of the new Portuguese cuisine in 2011 when he won the Chef Chef of the Year. The flavors of its cuisine extol regional cuisine and turn it into contemporary proposals, full of flavor, color and texture. It's the chef's latest project of the Pestana Group, the Pousada de Lisboa in the heart of the city. The restaurant The Lisboeta already is, with a few months of existence, one of the great revelations of the city.
Vincent FargesThe great French chef who no longer goes without Portugal and its products. With an absolutely classic French cuisine, it carries our products and flavors to the highest standards of world cuisine.
Vitor SobralOne of the largest national references: the cook who made the national cuisine. Exemption great reviews when it is the only Portuguese Chef Commander. It is the face in front of the Portuguese group restoration with greater internationalization. It has spaces in Portugal, Brazil and Luanda, where he presents the Portuguese cuisine consistently. It was one of the professionals who revolutionized not only the kitchen, as the own national restoration.
The Chefs Agency ingredients
Dynamism and professionalism are two words that define it, and is in communication that apply, the area where he built his career. Extroverted and "power" soon realized that loves to talk to people, share ideas, start projects and embrace new challenges. And so he was born his fourth daughter, Chefs Agency (beyond the 3 meat and bone that is there for home!).
How good Açoriana which is always valued the products of the land and loves to be 'at the table! " The engineering background gives you the foundation to coordinate events in this area. It also has a key role in defining concepts and strategies to be adopted. Build friendships and relationships in a flash with the pronunciation that features! Easily identifies the needs of our customers, active and insightful way. It is responsible for bricolage in the office!
Dynamic and proactive, Cátia is the latest addition to Chefs Agency. Having worked for many years in events, now she organizes them with our team, helping to develop ideas and and making them happen!
Communicative by nature, early realized that his path had to go through this area. Graduated in journalism, he passed the SOL weekly before coming to the press office area. One of the things that best defines it is a good mood, it was not the office DJ service. It is dynamic and determined, loves snacks, travel and the city that saw the birth: Lisbon.
Catering de Assinatura
The Rachel loves getting people home if I could made their restaurant room! Like the detail and charm in the field of gastronomy and the organization is your greatest business tool. Use every day their training in food production in catering to meet the various areas involved in the organization of events. From the kitchen to the living room, the chefs at the service, all the details are thought to hold events that provide memorable experiences. He took on the challenge of getting the latest area of Chefs Agency, managing Signature Catering of our chefs.