Tomás Pereira
Tomás Pereira

Tomás Pereira

6 ratings
For Tomás Pereira cooking is the purest blend of science and art. A graduate from the Estoril School of Hospitality and Tourism, where he is currently an assistant instructor, Chef Tomás was part of the Portuguese National Culinary Team, worked at some of the best restaurants and hotels in Lisbon, such as the one Michelin-starred Feitoria*, and worked with some of the best national Chefs, including João Rodrigues, Paulo Morais, Ricardo Costa and Tiago Bonito. His experience also includes the three Michelin-starred restaurant The Fat Duck***, where Tomás worked with the world-renowned Chef Heston Blumenthal.

Currently, Tomás Pereira splits his time among several projects and consultancies, including “Endógenos", which aims to promote Portuguese native products, and "Petit-Chef", a company that promotes a healthy and balanced diet for children. Last but not least, he is Executive Chef at "TheCookLabProject", a project Tomás founded to promote and enhance Portuguese products and recipes, where he explores new techniques, new trends and new flavours. As a Chef, his motto is to promote Portuguese cuisine and products through molecular cuisine.

Additional information about the Chef

The Chef is available in the geographical areas identified in the filter panel, but can also travel to other locations (in that case, please contact us).
14/08/2018
Decidimos experimentar a Supper Stars para o meu jantar de aniversário e foi a melhor ideia que podia ter tido! Desde o profissional Chef Tomás e a sua equipa, passando pelo menú (maravilhosa confeção, com ingredientes de muita qualidade), a todo o ambiente que se criou em nossa casa. Foi uma experiência espetacular! Recomendo!
10/03/2018
Impressionado pela a técnicas sofisticadas utilizadas na elaboração de cada prato tradicional, realmente uma experiência única no conforto de casa mas com uma qualidade serviço equivalente de um restaurante de alta cozinha. Recomendo vivamente esta experiência gastronómica!
10/03/2018
Serviço impecável e com imensa atenção aos detalhes. Tivemos direito a apresentação dos pratos e a fazer perguntas. Num menu cheio de técnica, sobremesa e amuse foram as estrelas da noite. Zero trabalho, recomendo vivamente!
10/03/2018
Grande experiência! Irrepreensível o chefe!
10/03/2018
10/03/2018