{"id":899,"date":"2026-08-07T12:46:08","date_gmt":"2026-08-07T12:46:08","guid":{"rendered":"https:\/\/kappo.pt\/chef-tiago-penao\/"},"modified":"2026-08-12T10:43:56","modified_gmt":"2026-08-12T10:43:56","slug":"chef-tiago-penao","status":"publish","type":"page","link":"https:\/\/kappo.pt\/en\/chef-tiago-penao\/","title":{"rendered":"Chef Tiago Pen\u00e3o"},"content":{"rendered":"\n
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\nChef Tiago Pen\u00e3o\n<\/h1>\n\n

\nChef Tiago Pen\u00e3o has led the kitchen at KAPPO in Cascais since 2021, helping to shape the concept that defines the restaurant today. His career has been closely connected to Japanese cuisine from the beginning.\n<\/p>\n\n

\nAt KAPPO, we think of produce, technique and service as parts of the same whole. The counter brings Chef, team and guests together in the same space, in an experience where the rhythm of service follows the precision of the kitchen.\n<\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\nA career shaped by Japanese cuisine\n<\/h2>\n\n

\nHis career began at Assuka in 2006. Years later, his time at Pakta, in Barcelona, marked a decisive stage \u2014 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.\n<\/p>\n\n

\nIn 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.<\/strong>\n<\/p>\n\n

\nIn July 2022, he opened Izakaya<\/a>, also in Cascais, a more informal and complementary project. KAPPO remains the group’s flagship restaurant; Izakaya offers another expression of Japanese cuisine.\n<\/p> <\/div>\n<\/div>\n <\/div>\n

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https:\/\/kappo.pt\/wp-content\/uploads\/2026\/08\/tiago-penao-1.mp4<\/a><\/video><\/div>\n \n <\/div>\n \n <\/div>\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\nThe experience at the heart of KAPPO\n<\/h2>\n\n

\nFor the Chef, each guest\u2019s experience is the main focus at KAPPO. Omotenashi \u2014 the care devoted to how we welcome and serve each guest \u2014 is present in the rhythm, the proximity and the relationship between the kitchen and dining room.\n<\/p>\n\n

\nWe 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.\n<\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n

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\nA distinct identity, built as a team\n<\/h2>\n\n

\nThe Chef\u2019s 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.\n<\/p>\n\n

\nThat 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.\n<\/p>\n\n

\nIn 2026, KAPPO received one MICHELIN Star<\/a> and one Repsol Guide Sun<\/a>. 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.\n<\/p>\n\n

\n\tThe omakase experience<\/a>\n\tReservations<\/a>\n<\/div> <\/div>\n<\/div>\n <\/div>\n
\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-899","page","type-page","status-publish","hentry","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"builder_content":"

Chef Tiago Pen\u00e3o <\/h1>\n

Chef Tiago Pen\u00e3o has led the kitchen at KAPPO in Cascais since 2021, helping to shape the concept that defines the restaurant today. His career has been closely connected to Japanese cuisine from the beginning. <\/p>\n

At KAPPO, we think of produce, technique and service as parts of the same whole. The counter brings Chef, team and guests together in the same space, in an experience where the rhythm of service follows the precision of the kitchen. <\/p>\n

A career shaped by Japanese cuisine <\/h2>\n

His career began at Assuka in 2006. Years later, his time at Pakta, in Barcelona, marked a decisive stage \u2014 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. <\/p>\n

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.<\/strong> <\/p>\n

In July 2022, he opened Izakaya<\/a>, also in Cascais, a more informal and complementary project. KAPPO remains the group's flagship restaurant; Izakaya offers another expression of Japanese cuisine. <\/p>\n[video src=\"https:\/\/kappo.pt\/wp-content\/uploads\/2026\/08\/tiago-penao-1.mp4\" width=\"1276\" height=\"720\"][\/video]\n

The experience at the heart of KAPPO <\/h2>\n

For the Chef, each guest\u2019s experience is the main focus at KAPPO. Omotenashi \u2014 the care devoted to how we welcome and serve each guest \u2014 is present in the rhythm, the proximity and the relationship between the kitchen and dining room. <\/p>\n

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. <\/p>\n

A distinct identity, built as a team <\/h2>\n

The Chef\u2019s 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. <\/p>\n

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. <\/p>\n

In 2026, KAPPO received one MICHELIN Star<\/a> and one Repsol Guide Sun<\/a>. 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. <\/p>\n The omakase experience<\/a> Reservations<\/a>","_links":{"self":[{"href":"https:\/\/kappo.pt\/en\/wp-json\/wp\/v2\/pages\/899","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kappo.pt\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kappo.pt\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kappo.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kappo.pt\/en\/wp-json\/wp\/v2\/comments?post=899"}],"version-history":[{"count":19,"href":"https:\/\/kappo.pt\/en\/wp-json\/wp\/v2\/pages\/899\/revisions"}],"predecessor-version":[{"id":1067,"href":"https:\/\/kappo.pt\/en\/wp-json\/wp\/v2\/pages\/899\/revisions\/1067"}],"wp:attachment":[{"href":"https:\/\/kappo.pt\/en\/wp-json\/wp\/v2\/media?parent=899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}