If Lucas Fernandes is playing at home, António Pedro arrives from Porto and Diogo Filipe do Barreiro to present his culinary skills in Vila Verde, Braga district, in a house with only six places that “allow a thorough job that you want to achieve perfection in each service ”, summarize the cooks in a statement. Perfection that the trio wants to extend “to the confection, plating, presentation and the proximity with which it explains each detail of the creation process of each dish, from the starters to the desserts”.
“data-title =” Hell’s Table, the Minho restaurant with three competitors from “Hell’s Kitchen Portugal” – Hell’s Table, the Minho restaurant with three competitors from “Hell’s Kitchen Portugal” – SAPO Lifestyle “>
With regard to decoration, the new restaurant in Minho presents “a modern and bold style, brushed with some classic elements to create a timeless style”, we read in the statement
As soon as the restrictions imposed by the current state of emergency, Hell´s Table will open its doors. At the moment, “interested parties can now make reservations and bookings through social networks”.
Lucas Fernandes, was born in Portugal, but grew up in Germany, where he received professional training. He worked in five star hotels and on board a cruise ship. He was also the owner of two restaurants with his own name on German soil, Rabatos and Rabatos Nº2. He returned to Portugal, where he owns two companies. Finesseleague, which is dedicated to the production of matured meats, and Vintage Sequence, with the creation of Wagyu cattle and Mangalitsa pigs.
António Pedro, emigrated at the age of 19 to Norway. He worked as a cook in a restaurant with three Michelin stars, in the cuisine of the National Opera of Norway and, for three years, in a specific project that entered the Michelin Guide during the three years. Seven years later, he returned to Portugal to participate in “Hell’s Kitchen”.
Diogo Filipe won the contest “A Revolta do Bacalhau”, in 2008. He belonged to the Olympic kitchen team for six years, where he won two silver and four bronze medals. He passed by several national restaurants.
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