Sangue na Guelra

Young Chefs with Guts 2015

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The act of cooking is as ancient as Humanity itself. It is what truly distinguishes us from animals and marks the evolution of the knowledge of the human species.

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Sangue na Guelra – Young Chefs with Guts brings together multiple passionate narratives around the kitchen, the products and the people in a unique and memorable experience. Today, consumers, rather than ‘things’ or products, expect experiences. This is what the Sangue na Guelra is: a total, enriching and unforgettable experience. Join us.

When and Where

  • 11 Abril – Symposium Sangue na Guelra – Auditório Peixe em Lisboa – Lisbon Fish & Flavours
  • 12 e 13 Abril – Blood n’ Guts Dinners – 1300 Taberna, Chef Nuno Barros, Lx Factory, Lisbon

PROGRAMA

11 Abril – Auditório Peixe em Lisboa – Lisbon Fish & Flavours
II Symposium Sangue na Guelra

Guests:

Nordic Food Lab, Noma, Copenhagen – Scientific research in gastronomy

Lugar do Olhar Feliz, Alentejo – Largest citrus orchard in Europe

Chef Leonardo Pereira – ex sous-chef at Noma, current Executive Chef Chef at Areias do Seixo, Portugal

12 Abril – 1300 Taberna, Lx Factory, Lisbon
Blood n’Guts Dinner

Oswaldo Oliva – Ex sous chef at Mugaritz, 3* Michelin, nº6 in World 50th Best Restaurants, San Sebastian

Rafa Costa e SilvaExecutive Chef at Lasai, Brazil

Ricardo ChanetonSous-chef at Mirazur, 2* Michelin, nª11 in World 50th Best Restaurants, France

Pastry Chef – Marcio Baltazar, Areias do Seixo, Portugal

13 Abril – 1300 Taberna, Lx Factory, Lisboa
Blood n’Guts Dinner

William SmithSous chef at Geranium, 2* Michelin, nª42 in World 50th Best Restaurants, Copenhagen

Sebastian MeyersSous chef at Chiltern Firehouse, Chef Nuno Mendes, London

Frederico RibeiroSous chef at Per Se, 3* Michelin, nª30 in World 50th Best Restaurants, New York

Pastry chef – Américo dos Santos, Belcanto, Chef José Avillez, 2* Michelin, Lisbon

 

Chefs

  • Carlos Fernandes

    , Michelin

    I am the youngest guest chef in Young Chefs with Guts. I work in Tenerife (Spain) at two Michelin stars M.B. (Martín Berasategui) restaurant. I have studied at Lisbon Higher Institute for Hotel Management and Tourism, I worked at Lapa Palace, I left to Spain and I am in the Canary Island since 2012. I was surprised with the invitation to participate in Young Chefs with Guts. I do promise extravagance, technique and risk with guts. One of my inspirations is Francisco Gomes, the pastry chef invited for the second night of this event.

Dishes

The wonders of our chefs

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