Pedro Viana

Pedro Viana

12 ratings
Chef Pedro Viana is a compulsive traveller and a true passionate for the flavours of the world. For this reason, his gastronomic curriculum includes several of the world's greatest restaurants, such as: the Hilton Hotel Venice in Italy, where he learned from Chefs Diego Magro and Franco Luise; the Le Bouquet Garni in Luxembourg, where he worked under the supervision of Chef Thierry Duhr; and the Auberge du Lion D'or in Switzerland, where he was mentored by Chefs Gills Dupont and Thomas Byrne.

Pedro Viana has a special taste for the sweet finale in his meals, and has invested much of his passion in the art of pastry. It was in the Australian restaurant Attica, of the award-winning and highly respected Chef Ben Shewry from New Zealand, which has been considered one of the best restaurants in the World for multiple years, that Pedro Viana was given room to explore his inventive confectionery. And it was also in Australia that Chef Pedro met the Coffey sisters and found that it was possible to make ice cream "on the spot" with liquid nitrogen.

Passionate about this concept, he returned to Portugal to open the ice cream laboratory “Sub 196” in Alvalade, Lisbon. The locals were delighted with the idea of having ice cream done literally in front of them using liquid nitrogen, surrounded by test tubes, Erlenmeyer balloons and beakers.

While Pedro Viana does not embrace yet another project somewhere else in the world, you can indulge in the creations of this Chef in the peace and quiet of your home. A luxury.

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).

Client reviews on Pedro Viana

14/05/2017
Margarida
Para além da comida do Chef Pedro Viana ser deliciosa, ele é um conversador nato capaz de animar qualquer jantar. Recomendo!
07/05/2017
Tiago
O almoço com o Chef Pedro Viana foi uma experiência memorável em todos os sentidos. A comida estava ótima, com o requinte dos detalhes a estimularem todos os sentidos (ex. os aromas a água do mar, trufa e rosas, a paleta de cores, e os sabores intensos). A presença do Chef também elevou a experiência e animou ainda mais o serão. O Pedro é muito animado e bem disposto, partilhou várias curiosidades gastronómicas e não só, e é de uma grande simpatia. Por exemplo, a meio da refeição inventou (e serviu) um gelado maravilhoso baseado na conversa que vínhamos a ter à mesa. Um espetáculo. Como foi um espetáculo toda a encenação à volta do azoto líquido, que para lá do gelado pôs graúdos, e os miúdos que corriam pela casa, a experimentar o "bafo do dragão".
07/05/2017
Pedro
Comunicador, contador de histórias; Capacidade criativa para surpreender!
07/05/2017
José
Muito simpático!
07/05/2017
Filipa
07/05/2017
Leonor
06/05/2017
Catarina
Experiência fabulosa!
06/05/2017
Eduardo
06/05/2017
Miguel
06/05/2017
Filipa
06/05/2017
Frederico
06/05/2017
Bárbara