Chef Sergio Balreira
Private Chef In Palma
Get to know me better
100% dedicated to the gastronomic journey and truly grateful for being able to do what I love.
What can I say… I am very fortunate to have been born, raised and become a culinary chef in a country with such a rich culinary culture as Portugal. Having been a food lover since a young age, undoubtedly because my mother has always been an amazing cook, made me want to go further in this field and so began my 12 year long kitchen affair.
After completing my Kitchen and Pastry Course at the ‘Porto School of Hospitality and Tourism’, I started honing my skills in various restaurants in Porto, such as Restaurant ‘Sessenta Setenta’, taking my first steps as a cook with Chef Francisco Meireles at Restaurant ‘Buhle’ and Restaurant ‘Apart’.
It was also in this same city that I had the pleasure to work under 2 Michelin star winner Chef Rui Paula at his ‘DOP’ restaurant in Porto, ‘DOC’ restaurant in Régua and in the prestigious five-star Hotel Vidago Palace.
With the breadth of knowledge from these experiences in Portugal, I felt it was time to learn more about international cuisine and moved to London. There I worked at ‘The Arts Club’ a very exclusive private members club in Mayfair, where I kept learning for the next three years, having had the pleasure to prepare food for illustrious guests, such as Prince Harry, Victoria Beckham and Simon Cowell, to name a few.
My next endeavour saw me coordinating the opening of the ‘Rail House Café’, a brand new and vibrant restaurant in Victoria, Central London, helping develop their concept for almost 3 years.
In 2019, an opportunity I could not refuse presented itself: to move to Lisbon and work at chef’s José Avillez ‘Bairro do Avillez’ in Chiado, where I stayed until the pandemic lockdowns started.
My food results from the many experiences throughout my career, always respecting the ingredients and applying maximum focus on the smallest of details and largest of flavours. My
More about me
For me, cooking is...
.....an act of Love.
I learned to cook at...
Gastronomy is an endless road, absorbing the most of all experiences and learning from every single person with I had the pleasure to share a kitchen.
A cooking secret...
Respect the ingredients, stay focused, work hard... and never forget to add love to every single dish.
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