Chef Filipe Fernandes, also known as Chef so Fresh has over two decades of international culinary experience.

Graduate at the Basque Culinary Center in Avant-garde culinary techniques.

He is an artist in life and in the kitchen, where he enjoys playing with different textures and colours, local and fresh ingredients.

The result?! Well balanced and aesthetically delicious canvases.

At a young age Chef Filipe started to work in different kitchens in Canada, where he grew up and honed his skills to achieve a position in a well known Toronto based fine dining establishment, Susur Lee.

After working for multiple years in North America, he felt confident enough with his professional skills to decided to journey back to his Portuguese roots and begin his European culinary career.

Italy, France, Spain and Portugal are just a few of the countries where he was fortunate enough to grow his skills in these last years, alongside other international chefs.

In 2020 Chef Filipe decided to take the leap to become a Private Chef.

And Chef so Fresh was born.

For me, cooking is...

A dual concept of art and food, pleasure and health, history and modernity, that brings people around the same table to experience the joie de vivre.

I learned to cook at...

Most of my skills come from experience working in industrial sized kitchens, cooking for many people in various restaurants: Terroni, Pangeia, Susur.

A cooking secret...

Is more than just adding ingredients together: it's communicating through all my senses to create dishes with character and flow, together in harmony.

My menus

Family time is good time

STARTER

All inclusive

Wooden board with selection of local charcuterie and cheese accompanied with fresh fruit, nuts, honey and jams

FIRST COURSE

All inclusive

Homemade lasagne with local meat and fresh basil

MAIN COURSE

All inclusive

Pork breaded cutlet with panfried handcut potatoes and fresh seasonal salad, served with homemade mayonnaise sauce and barbecue sauce

DESSERT

All inclusive

Chocolate cheesecake with berry compote

La bella Italia

STARTER

All inclusive

Bruschetta with fresh sausage and local cow cheese

FIRST COURSE

Choose 1 dish

Handmade orecchiette with roasted broccoli rabe and italian sausage topped with rehydrated sundried tomatoes bites

Handmade orecchiette with roasted broccoli rabe and cod fish topped with rehydrated sundried tomatoes bites

MAIN COURSE

All inclusive

Eggplant parmigiana with homemade tomato sauce and I.G.P. Parmigiano

DESSERT

All inclusive

Crostata with fresh seasonal fruit

Sabores de amores. Flavours of lovers

STARTER

All inclusive

Fresh oysters with tamarillo pearls and lime zest

Prawn confit laid on a mango mousse topped with zesty breadcrumb gremolata

Fresh watermelon mint gazpacho

FIRST COURSE

Choose 1 dish

Pan fried raviolo stuffed with codfish and shrimp served with fresh basil foam

MAIN COURSE

All inclusive

Crispy octopus tentacle with parsnip puré and sautéed swiss chard

DESSERT

All inclusive

Homemade aphrodisiac dessert

Portuguese roots with a contemporary touch

STARTER

All inclusive

Local portuguese chouriço grilled over an open flame of moonshine done at the table with local bread

Whipped dried codfish served on a rosti potato pancake

Green "peixinhos da horta" broad bean tempura served with an homemade black garlic aïoli

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Revisited Portuguese Trasmontana with white bean pureé, cabbage riceball and crispy onions

DESSERT

All inclusive

Sweet potato tartlet topped with caramelized nuts and cinnamon

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Chef Filipe's reviews

5

•

2 services

We had an amazing night with Filipe and Erica in Porto! They were very kind, great company to have around at your own place. They prepared a fresh vegetarian dinner for us. The dishes were looking amazing and the taste was very good. You can feel Filipe is passionate about cooking. Erika had a great idea how to set up the table, to have an intimate atmosphere for us. And afterwards, the kitchen was left super clean. All in all we would definitely recommend Filipe.