A career shaped by Japanese cuisine
His career began at Assuka in 2006. Years later, his time at Pakta, in Barcelona, marked a decisive stage — one of the biggest leaps in his career, in the Chef’s own words. He later worked at Midori, at Penha Longa, as well as at A Cevicheria, Sea Me and Praia no Parque.
In 2021, the Chef helped shape the concept that evolved into the KAPPO of today, in Cascais. That same year, he was named Chef Revelation of the Year by Revista de Vinhos.
In July 2022, he opened Izakaya, also in Cascais, a more informal and complementary project. KAPPO remains the group’s flagship restaurant; Izakaya offers another expression of Japanese cuisine.
The experience at the heart of KAPPO
For the Chef, each guest’s experience is the main focus at KAPPO. Omotenashi — the care devoted to how we welcome and serve each guest — is present in the rhythm, the proximity and the relationship between the kitchen and dining room.
We do not see it as something separate from what happens at the counter. The timing of each preparation, the way it reaches the guest and the attention of the team are all part of an experience we think of as a whole.
A distinct identity, built as a team
The Chef’s relationship with Japanese cuisine begins with respect for tradition, while leaving room for a distinct expression of his own. At KAPPO, that respect exists alongside Portuguese produce and a language we continue to shape as a team.
That identity is also collective. The results we achieve at KAPPO do not belong to one person, but to the combined work of the kitchen, dining room and everyone who supports the restaurant.
In 2026, KAPPO received one MICHELIN Star and one Repsol Guide Sun. We see these distinctions as part of a journey we have shaped as a team. The work continues, service after service, at the KAPPO counter.