The Madeiran chef will take Desarma to multiple national events and to different countries. The essence of Madeira will reach the four corners of the world.
Madeira Island is Chef Octávio Freitas’ favourite place, however, spreading the flavours of Desarma around the world is an integral part of his purpose. This year, this mission is particularly important and representative, in the multiple invitations and events where he will be present until the end of the year. Between each one, he will have time to return to his little paradise and recharge his batteries in his different activities.
Also on June 26, at the invitation of AVEA (Association for the Economic Enhancement of the Azores), he was present at the launch of FOOD LAB 2025 – an initiative that aims to position Azorean cuisine through the support and training of several chefs, where Octávio Freitas once again made his contribution. This initiative, dedicated to professionals in the Horeca channel, takes place in the last months of this year. In 2024, he came into contact with Azorean products and proposed techniques he uses to enhance products and reposition flavours, and shared fish preservation techniques; this year, the products you choose will be a surprise.
On June 28, he visited Garrafeira Imperial in Lisbon with his wines for another celebration of his island, at the Vinhos Vulcânicos event.
On August 30, it will be time to head to Herdade da Malhadinha Nova, a foray into the deep Alentejo. At the hotel restaurant, led by Chef Joachim Koerper, Octávio will be able to showcase some of the disarming flavors he brings from Madeira Island. An Atlantic breeze will refresh what promises to be a very special day, almost at harvest time.
Expo 2025 Osaka is the next conquest, with events on September 12 and 14. The Portuguese Pavilion will be the fortress from which he promises to disarm all the diners present. Chef Octávio Freitas is once again preparing to represent the southernmost territory of Portugal, his beautiful island, his beloved archipelago. The moment will be very emotional, since Japan, being an archipelago, will allow you to have a different perspective of the cuisine of such a distant, yet still insular place, while at the same time showing you the flavours that most excite him and represent his cuisine.
Also in September, on the 29th, he will be present at a private event for Wine Concept, which distributes his wines – another of his passions -, which reinforces his desire to do more for his territory, since it is the birthplace, due to its very different terroir, of such distinctive wines that never cease to surprise.
To celebrate the end of such a busy summer, chef Octávio Freitas accepted the invitation of his lifelong and professional friend, Pedro Mendes, to go to Bucharest. On October 16th, at the new Boulevard 73 restaurant at the Corinthia Bucharest Hotel, there will be a four-course dinner to bring Madeira and Desarma to Bucharest for the first time. A city that is rapidly expanding its gastronomic scene, this exchange of tastes seems appropriate and, once again, will win over the most demanding of diners. A great adventure that will be another good opportunity to share and another opportunity to leave your Madeiran mark.
In December, there will be more national and international novelties, but they will be served in due time. We are only leaving this as a note as an amuse-bouche from the chef, who is planning a visit to Madeira in early December.
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