Great names in gastronomy come together at the Cooking Congress to discuss “Food and Freedom”

Dozens of renowned chefs are already confirmed for the largest gathering of culinary professionals, taking place on September 29 and 30 at the Nirvana Studios in Oeiras.

Christian F. Puglisi, recognized for his work at Relae, and Vicky Sevilla, the youngest female chef to earn a Michelin star in Spain, are among the prominent names that will be present. Newly starred Rodrigo Castelo and João Sá are also part of the lineup.

In the year that marks the 50th anniversary of the 25th of April, the Cooking Congress proposes the theme “Food and Freedom” for discussion, in an edition that promises to challenge renowned chefs and influential speakers to reflect on the role of gastronomy in promoting the values of democracy.

Between September 29 and 30, at Nirvana Studios in Oeiras, leading figures in national and international gastronomy will share their visions on cuisine, work, and life. Over two days, the Congress will be a stage for relevant talks, gastronomic experiences, tastings, musical moments, and artistic installations.

“Freedom is a basic characteristic of the kitchen. Creative freedom, with awareness of people, nature, and knowledge in a humanistic spirit, in sharing. 20 years after the first edition, it is a good way to celebrate the 50 years of the 25th of April and the paths we wish to take,” says Paulo Amado, founder of the Cooking Congress.

Previously named the Congress of Chefs, the Cooking Congress features a lineup that brings together new talents with personalities that have shaped generations.

Among the speakers is Vicky Sevilla from Arrels, the youngest woman in Spain to achieve a Michelin star; Christian F. Puglisi from Denmark recognized for his work at Relae, a space honoured by the Michelin guide and for being part of the list of the 50 best restaurants in the world; Pepe Solla from Solla, a Michelin star and one of the great names in Spanish cuisine; Rodrigo Castelo from Ó Balcão, who was recently awarded a Michelin star and a Green star; João Diogo Formiga from Encanto, a Michelin star; Julien Montbabut from Le Monument, a Michelin star; and João Sá from Sálá de João Sá, a Michelin star. Notable is the presence of Filipe Fonseca Pinheiro, a Portuguese chef based in Switzerland and head chef of the iconic Ville de Crissier, with three Michelin stars.

On the first day of the Congress, attendees include: David Jesus (Mapa, L’AND Vineyards), Inga Martin, Beatriz Matias (Mapa, L’AND Vineyards), Paulo Carvalho (O Zagaia), Renato Cunha, and Anabela Rodrigues (Ferrugem), Ruben Trindade Santos (Casa do Gadanha), Joana Félix (Local Your Healthy Kitchen), Helt Araújo (CHA, Angola), Lara Espírito Santo, and George Mcleod (Sem), Miguel Meneses (Douro Palace Resort & SPA), João Ferraz (Casa do Cabonara, Brazil), Alexandre Lisboa (Villa Oeiras), Alessandra Montagne (Nosso Restaurant, France), Antonio Belotti (Casa 887, Spain), Sheree Williams (Cuisine Noir, USA), Stéphanie Turcotte (Primite Project, France), Joana Duarte (Rota das Algas), Ália dos Santos, Carlos Morgado, Damien Sanchez, and Hélder Martins (Associação Chefs de Cabo Verde), Sara Soares (CAOS – The Future is Vegetable), João Silva (Lume), Marcella Ghrielli (Cella), Marisa Tiago (Tua Madre), Gabriela Marques, Maria Hipólito (EHTL), Cláudia Lima Carvalho (Journalist for Time Out Lisboa), Hugo Brito (Boi-Cavalo), Alexandra Prado Coelho (Journalist for Público), and Maria Manuel Valagão (Researcher).

On the second day, Nirvana Studios will host Inês Pando (Mafalda’s and Urraca), Rita Magro (Blind), João Magalhães Correia (Bar Alimentar and Tricky’s), Gisele Rech (Journalist), Sara Roseira, Diana Barnabé, Carla Spironelo, Catarina Amado, and Liana Saldanha (Espalha Brasas), Lívia Orofino (Canalha), Francesco Ogliari (Tua Madre), Catarina Prista (Instituto Superior de Agronomia), Annakaren Fuentes (O Pastus), Rafaela Ferreira (Altis Porto), David F. Jesus (Seiva), Diogo Novais Pereira (Porinhos and Chef of the Year 2024), Adolfo Henriques (Granja dos Moinhos), Olga Cavaleiro (Researcher), Joana Barrios (24 Kitchen), Laurène Petit (Communauté Écotable, France), Guram Baghdoshvili (Restaurante Chveni, Georgia), Mónica Gomes (Olaias), Hugo Guerra (Grupo Edonista), Liliana Gonçalves (Ares do Pinhal), Cátia Verpoucke (BioDataPharma), Octávio Freitas (Desarma), Romeu Oliveira (Villa Oeiras), Cristina Sousa Ferreira (Psychology Workshop), and Mirna Gomes (Bistro Severo).

One of the missions of the Cooking Congress is to showcase the cultural diversity of Portugal, and continuing the theme of previous editions, African Connection, Cape Verde is the invited country for 2024.

This edition also introduces a novelty: masterclasses by chef David Jesus and researcher Catarina Prista, which promise to inspire attendees.

Throughout the two days, the lunches included in the ticket will be prepared by chefs such as David F. Jesus (Seiva), Elísio Bernardes (Sea Me – Peixaria Moderna), Francisca Dias, Nuno Mota (DamnPastry), Dhirendra Bam (Musa Marvila), Nuno Matos (Aethos Ericeira), João Simões (Casta 85), António Carvalho (Brasão), Diogo Novais Pereira (Porinhos), and other esteemed names.

END OF THE COMPETITION “THE BEST PASTEL DE NATA 2024”

One of the most anticipated competitions of the year is for “The Best Pastel de Nata.” Created in 2009 by gastronomist and jury president Virgílio Nogueiro Gomes, the final round to determine “The Best Pastel de Nata 2024” takes place on the second day of the Cooking Congress.

In this competition, 12 finalist establishments are competing for the title of Best Pastel de Nata of Greater Lisbon. These are: Altis Belém Hotel & Spa, Bread & Friends, Casa do Padeiro, Castro – Atelier de Pasteis de Nata, Confeitaria Glória, Nat’elier, O Pãozinho das Marias, Padaria da Né, Pão da Ribeira, Pastelaria Aloma, Pastelaria Batalha, and Pastelaria País dos Doces.

The rest of the jury consists of Cláudia Lima Carvalho (Journalist for Time Out Lisboa), Catarina Amado (Director of Communication and Marketing for Edições do Gosto), Diogo Lopes (Pastry Chef at Four Seasons Hotel Ritz Lisbon), Lara Figueiredo (Pastry Chef at Penha Longa Resort), João Pedro Gomes (Gastronomic Researcher), Domingos Soares Franco (Winemaker), Isabel Zibaia Rafael (Author and Blogger), and Joana Barrios (Host of 24 Kitchen and Author).

The complete program, divided by days, can be consulted here.

Tickets are already available and include access to all panels across the various stages, exhibition area, lunch, and tastings of products.

The Cooking Congress 2024 is primarily sponsored by the Municipality of Oeiras, Makro, and Fagor. It receives sponsorship from ICEL, Arroz Bom Sucesso, Aviludo, Bonduelle, Gresilva, Garden Gourmet, San Pellegrino, and Quality Meat From Britain. It has partnerships with Costa Verde, Aquela Kombucha, Alug’Aqui, LAVA, Upfield, Prochef Group, SARA HACCP, Dreamplus, Caetano Auto, SVP – Sociedade Vinícola de Palmela, Europastry, and Estrella Damm. It is supported by the Schools of Tourism of Portugal, ACPP, Chaîne des Rotisseurs, Lisbon Professional School of Hospitality and Tourism, Rede-T, Merytu, and DIG-IN. It also includes exhibitors from Muka, Afia’Faca, Queijaria, Delta Cafés, Lusocarne, Why Not Soda, Yaco & Co, and ARK. It is organized by Edições do Gosto under the auspices of INTER Magazine.

Always confirm with the concert hall or promoter the conditions of access, confirmation of the date or time, ticket place of sale, price, and availability.

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