Henrique Sá Pessoa has always sought more knowledge, technique and experience with the greatest names in international cuisine. He completed a stage at Santi Santamaria’s 1* Michelin restaurant Evo, in Barcelona (2007); at El Celler de Can Roca, 3* Michelin, 1st in World’s 50th Best, in Girona (2015), and at the Tippling Club, 23rd Asia’s 50 Best Restaurants, in Singapore (2014).
By joining Multifood, Chef Henrique has begun to develop tailor made projects for the Group, such as Cais da Pedra, on the banks of Tejo river, and the signature cuisine counter at the Time Out Market, in Mercado da Ribeira.
The new ALMA, in the Chiado, opened in 2015 and its first Michelin star arrived less than one year later. And the latest proof that the Chef has not been resting on his laurels has appeared just a few months later: in 2017, he invites us to Tapisco.
Up to the age of 28, Joana swam in other waters. A marine biologist by training and profession, her only contact with kitchens was during summer holidays, when she worked in restaurants to earn money to travel. Then, everything changed. Her interest in the field led her to look for a school where she could train. Her choice fell on Hofmann, in Barcelona. At the same time, she trained at the restaurant Moo, overseen by the Roca brothers. She also worked at Comerc 24 and Tapas 24, under chef Carlos Abellán, where she gained considerable experience in the type of cooking that she currently works with.
After 6 years in Barcelona she returned home. She worked at Pedro e o Lobo and Fortaleza do Guincho and met Henrique Sá Pessoa, who called her to work at Alma. Facing other challenges, Joana had to decline the invitation. In time, however, they would be brought together, now behind the counter at Tapisco.