Chefs on Challenge the new concept that challenges chefs

On the 4th of July 2023, Go A Lisboa will host a special edition of Chefs on Challenge, a new concept in the gastronomic scene.

From 6 pm, the most famous rooftop in the capital, receives Chef Inga Martin, executive chef of Go A Lisboa, who invites Chef Emílio Galarza, executive chef of W Ibiza by Marriot, to an event taking place outdoors in a live format cooking, where fire plays a fundamental role, or if it weren’t for the Argentine Chef Emílio…. Chef Inga Martin presents a dish with one of her favorite ingredients: grilled octopus, sweet potato, tomato salad, and roasted pepper. Chef Emílio, on the other hand, brings to the table a steak aged on coals, creamed corn, and Creole sauce.

The dice has been launched for a special edition of Chefs on Challenge that promises an evening and night full of flavor and new gastronomic experiences.

What is Chefs on Challenge?

Created to bring cooking to less informal formats, Chefs on Challenge is gastronomy on the move. It can happen in a food truck that travels to different locations, or it can have special editions like this one taking place at Go A Lisboa in the open air. The idea is simple: to challenge chefs to leave their comfort zones, their professional equipment, and their restaurants and face real adventures in another unusual part of their careers. The goal is to bring deconstructed cuisine to the public and create a community spirit where Chefs are close to the public and creativity has no limits.

The first editions took place in June, in a partnership with Lisbon Insiders and Chefs on Challenge, he was at Santos Collective with a food truck and received different chefs on each day of the event: Inga Martin (Go A Lisboa), Chef João Diogo Mendes (Mãe Restaurant), Chef Pedro Quintas (Chef Ambassador Alaska Seafood), Diogo Noronha (Private chef), João Augusto (Vila Bica and Powerplant), Diogo Lopes (Four Seasons Lisbon), Agne Dedé (Café Dede’s) and João Francisco Duarte (Soão).

Chefs on Challenge also has a partnership with The Up Food (curatorship and communication) and Food Trucks Factory.

Chefs on Challenge goes where the senses want to be challenged!

Who is Emilio Galarza?

Emilio Galarza, a chef originally from Posadas Misiones, Argentina, was inspired to dedicate himself to cooking at the age of 17 after watching a television program. Influenced by his Italian and Basque-Spanish heritage-his family roots-, and the abundant family meals greatly influenced his culinary work. After a long journey, he found his culinary identity and perfected his skills in Ibiza, where he embraced grilling, quality ingredients, and teamwork in the kitchen. He is currently the Chief Executive of W Ibiza by Marriott. Emilio believes that his personal and culinary lives are intertwined, as they give each other meaning.

Who is Inga Martin?

Inga Martin has loved to cook for as long as she can remember. Her first recipes were cakes and breakfasts for her parents when she was just 5 years old.

She keeps in her memory her favorite recipes from childhood, a Beira heritage from her maternal grandmother and godmother, or African recipes from her paternal grandmother, from Guinea-Bissau. Perhaps that is the result of his enormous passion for pot food.

Her entry into the professional world of catering takes place in room service, where she had the opportunity to see first-hand excellent service in haute cuisine, at the now-extinct Ermitage restaurant, in Vale do Lobo. It was at that time, and thanks to the fascination she felt, that she realized that one day she would take a cooking course.

With a degree in Social Education and a postgraduate degree in Marketing, she was, however, the kitchen that spoke the loudest, and years later she ended up making the decision to follow her dream.

Inga Martin considers it to have been the best decision she has ever made in her professional life, and she joined, body and soul, at the Escola de Cozinha e Hotelaria de Lisboa, in Campo de Ourique.

She did an internship at the Hotel Vila Joya pastry shop, which she considers to have been an incredible and enriching experience, and has worked in several restaurants in the Algarve and in private catering services.
In Lisbon, she created “Cone à Portuguesa”, an innovative grab & go food concept. From Lisbon, she traveled to Luanda, where she headed Champanheria Chill Out, awarded as the best restaurant of the year in 2015.

She returned to Lisbon, where she continued her work as a chef, and consultant for several restaurants, and food styling, activities that she embraces until today. She is an enterprising woman linked to Gastronomy and in the last year, she participated in several gastronomic events and was responsible for consulting the restaurant of the Ordem dos Médicos, in Porto.

Inga Martin is currently the executive chef of the brand new Go A Lisboa, where we can find her creations inspired by her experience inside and outside Portugal but also by her passion for food and ingredients as well as traces of the history of Goan cuisine fused with modern flavors Portuguese and international.

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