CHEFSCreativity and experience
Chef Vítor Sobral is one of the most important references in Portuguese gastronomy. Well-known for his unique way of interpreting and modernizing traditional Portuguese dishes, he is a master in conserving typical flavors and seasonings.
Born in 1967, on the south bank of the Tagus River, it’s in the Alentejo coast that he finds his flavor matrix. His journey lead him to the most well-known restaurants, and now owns Tasca da Esquina, Peixaria da Esquina, Balcão da Esquina, Padaria da Esquina and Talho da Esquina, in Lisbon. These are true references, where Portugal is served with a generous dose of innovation and inspiration. His Tasca da Esquina is the bridge between Portugal and Brazil, with a location in S. Paulo. Furthermore he has recently extended his team’s activity to Luanda.
Recognizing his efforts, gift and talent, Chef Vítor Sobral received, among many other acknowledgments, the degree of Commander of the Order of Infante D. Henrique, in March 2006. He is Consultant Chef for several renowned brands, such as TAP, Vista Alegre, Silampos, Oliveira da Serra, Norge, Paulo Laureano Wines, among others, also collaborating with some restaurants. But also he maintains his desire to share knowledge with the public, whether in terms of trainings or by publishing books.
Chef Hugo Nascimento was born in 1976 in Lisbon.
As a child, he was restless and curious. In his family, as a teenager, he was quite aware of everything unfolding around the table. While strolling through the kitchen, he always had questions aboutr what was happening. The aroma of his grandmother’s snacks were not indifferent to him. With his grandfather, he was busy letting his imagination run wild. The stories from the river, the land and the pasture made him travel to a fantastic new world. With friends, he would skate and play a few notes on the guitar. He studied with ambition to follow architecture, but the art of cooking proved to be his passion.
In 1996, at Café Café, he met Chef Vítor Sobral, who quickly realized how talented he was. At that the time, Vítor Sobral had begun the process of modernizing the Portuguese cuisine. Hugo did not miss the opportunity, and stood out as a key element within the team.
In 2004, at Terreiro do Paço Restaurant, Hugo Nascimento takes the position of Chef for the first time, under his mentor’s commands. Demonstrated strong leadership skills, innovation, technique and a lot of creativity. Since then, several international experiences happened. Macao, Canada, Germany, Brazil and Botswana stand out as crucial destinations for his professional development.
His way of cooking is at the forefront of innovation, he masters the techniques. Cooking with emotion, where each dish tells a story that becomes an experience. To recreate flavors, he resorts to memories. Those of comfort. Those of his mother. While plating he inherits the taste from his grandfather, who in his spare time was an artisan. Tradition and simplicity underlie in all he creates.
Today, side by side with Vítor Sobral, as he is an entrepreneur as well as a Chef. He spends most of his time at Tasca da Esquina in Lisbon and he is a consultant in international restaurants (S. Paulo; J. Pessoa; Angola). In addition, he is a gastronomic consultant, food stylist, trainer and lecturer. His journey in 2013 led him to the cover of Timeout Lisboa magazine, being considered one of the people with whom you want to have dinner in Lisbon.
In his free time, Hugo dedicates himself to his great love, his family. Father of two children, Margarida and Salvador, they are his greatest source of inspiration. But, he doesn’t manage everything alone. Behind the “little big Chef” is a big woman, Joana Martins.
In short, Hugo Nascimento is much more than an Executive Chef. He is a natural born creative, an architect of gastronomic ideas.
Luís Espadana is one of the creators of the “Esquinas” concept, and has extensive experience as a cook, food stylist and trainer in several workshops and gastronomic events. From a very young age he bonded with nature. He tried to understand and identify the meaning of herbs, their aromas and their use. They were often picked up to give to his mother and grandmother for them to prepare their meals, in which Luís played an excellent role as an observer. With his grandfather, a hunter in his free time, Espadana became interested in animals and their preparation.
Curiosity led him to make the most important decision of his life when he decided to pursue culinary studies and training. At the end of his apprenticeship, luck knocked on his door and began training in one of the restaurants where Vítor Sobral was in charge of the kitchen. They continued together, allowing the experience to make them shine as a team. The knowledge he applies today in the kitchen comes before the produce itself. It comes from the knowledge of the earth and life in the animal kingdom.
Today it is all over the world of “Esquina”, but spends most of his time in São Paulo, where it leads the kitchen of Tasca da Esquina.
Luís Espadana is, above all, an ace in spices, a master of high-temperature weapons, the pots.
Tuesdays to fridays
19h00 - 23h30
saturdays, sundays and holidays
12h30 - 15h30, 19h30 - 23:30
LET THE CHEF TREAT YOU
If you enjoy good surprises and delightful gastronomic experiences, let the chef treat you. Prepare yourself to be surprised with the tasting menu, and each portion will give your palate a magic moment.
The 7 portions + dessert menu is the pinnacle of the whole experience.
See the menu