Chef Rogerio Bento

Personal Chef In Mira

My culinary path began at 17 and has taken me from Portugal to Switzerland, Macau, and the high seas. I create Eurasian fusion cuisine with a deep respect for local, seasonal produce.

Whether it’s a traditional Portuguese dish, a Mediterranean favorite, or a vibrant vegan creation, I cook with balance, soul, and bold flavor. Leave it to me, and I’ll serve food that speaks to the moment — and to your appetite.

For me, cooking is...

To cook is to care — an art that feeds the soul, awakens the senses, and sustains our vitality.

I learned to cook at...

Completed professional training at the prestigious Hotel and Tourism Schools of Coimbra and Aveiro.

A cooking secret...

Treat it with love, and let the flavors rise above!

My menus

Il Cuore della Cucina Italiana

STARTER

Choose 1 dish

Tartare di Tonno con Avocado e Agrumi – (Fresh tuna tartare with avocado, citrus segments, and a citrus dressing.)

Crostini di Fegatini di Pollo – (Toasted bread topped with a savory chicken liver pâté, caramelized onions, and a touch of brandy.)

Arancini di Riso al Nero di Seppia – (Squid ink rice arancini stuffed with seafood, served with a spicy tomato sauce.)

FIRST COURSE

Choose 1 dish

Filetto di Branzino con Salsa al Prosecco e Asparagi – (Pan-seared sea bass fillet with a light Prosecco sauce, served with grilled asparagus and crispy leeks)

Risotto alla Crema di Gamberi – (Creamy shrimp risotto, infused with a rich seafood bisque and finished with fresh parsley.)

Ravioli di Granchio con Salsa di Pomodoro e Peperoncino (Crab and Ricotta Ravioli with Spicy Tomato Sauce, Crispy Shallots and Fresh Herbs)

MAIN COURSE

Choose 1 dish

Agnello al Rosmarino e Mostarda di Fichi – (Lamb roasted with rosemary, served with a fig mustard sauce and roasted root vegetables.)

Anatra alla Melagrana – (Duck breast glazed with pomegranate reduction, served with mashed potatoes and caramelized shallots.)

Stinco di Maiale Brasato al Barolo – (Braised pork shank in Barolo wine with a rich gravy, served with polenta.)

DESSERT

Choose 1 dish

Torta Caprese al Cioccolato Fondente – (Flourless chocolate cake made with almond flour, served with a scoop of pistachio gelato.)

Semifreddo alla Gianduia con Coulis di Frutti di Bosco – (Gianduja semifreddo with a mixed berry coulis and crunchy hazelnut brittle.)

Cannoli Siciliani – (Crispy pastry shells filled with sweet ricotta, dark chocolate shaving candied orange and coulis.)

Eurasian explorer

STARTER

Choose 1 dish

Shrimp and ginger "patanisca" with Carrot and red lentil hummus, and asian vegetable slaw

Papadam, Chapati, cheese curd and mango curry, Mini meatballs vinho verde masala, Channa & Caldo verde

Mushroom and curd cheese spring rolls, with orange and ginger sweet chilly, smoked teriaky and fried onion

FIRST COURSE

Choose 1 dish

Codfish braised in Thai green curry with prawns fried in garlic and coriander

Sea Bream Roll with Miso and Lemon Sauce, Potato Mash with Olive and Rosemary, and Glazed Seasonal Vegetables. (Rolo de Dourada com Molho de Miso e Limão, Puré de Batata com Azeitona e Alecrim, e Legumes da Época Glaceados.)

Fish and Seafood Ramen with Fresh Cilantro, Miso, and Lime. ( Ramen Noodles de Peixe e Marisco com Coentros Frescos, Miso e Lima.)

MAIN COURSE

All inclusive

Sliced rosebeef with spicy vindaloo sauce and olive teriaky, coriander and sesame basmati rice and roasted vegetables

Fried pork with sweet and sour sauce, clams, olives, pickles and lemon

Beef and barbecue chicken kebabs with peanut sauce and coriander

DESSERT

Choose 1 dish

Ginger and matcha panacotta with mango coulis and lemon gel (Panacotta de gengibre e matcha com coulis de manga e gel de limão)

Drunken pear crumble with salted caramel ice cream (Crumble de pera bêbeda com gelado de caramelo salgado)

Almond yogurt with Carob gummies, ginger granola, blueberries and orange

Surprise Bites

STARTER

Choose 1 dish

Crispy Beetroot, Shrimp and Herbed Cream Cheese Sushi Rice Balls, with Sweet Red Bean Teriyaki Glaze and Spring Onion. (Bolas Crocantes de Arroz de Sushi, Beterraba, Camarão e Queijo Creme com Ervas, sobre Teriaky Agridoce de Feijão Vermelho e Cebolinho)

Smoked Eggplant Velouté with Garlic Chips and Charred Peppers (Velouté de Beringela Fumada com Chips de Alho e Pimentos Braseados.)

"Egg Wrap" Stuffed with Crispy Chicken, Asian Slaw, Peanut Wild Rice and Satay Sauce ( "Wrap de Ovo" recheado com Frango Crocante, Salada Asiática, Arroz Selvagem com Amendoim e Molho Satay.)

FIRST COURSE

Choose 1 dish

Poached White Fish with Yogurt Lime Sauce, Green Lentil Dal, and Sweet Potato Pebbles,(Peixe Branco Escalfado com Molho de Iogurte e Lima, Dal de Lentilhas Verdes e "Gravilha" de Batata-Doce.)

Grilled Mackerel with Fennel and Orange Salsa, Wild Rice and Green Pea Puré (Cavala grelhada com Salsa de Funcho e Laranja, Arroz Selvagem e Puré de Ervilhas.)

Codfish, Olive, and Cabbage Dolmas with Creamy Potato Purée, Caramelized Red Onion, and Olive Béarnaise Sauce. (Dolmas de Bacalhau, Azeitona e Couve com Puré Cremoso de Batata, Cebola Roxa Caramelizada e Molho Béarnaise de Azeitona.)

MAIN COURSE

Choose 1 dish

Smoky Duck Breast over Duck Couscous, Rich Chocolate-Infused Balsamic Glaze, and Spiced Roasted Pears. ( Peito de Pato Defumado sobre Cuscuz de Pato, Glace de Balsâmico Achocolatado e Peras Assadas com Especiarias.)

Pork Chops with Herb Crust, Ginger-Orange Sauce and Roasted Potato Duchess (Costeletas de Porco com Crosta de Ervas, Molho de Gengibre e Laranja e Batatas Duchesse Assadas.)

Slow-Braised Beef Medallion with Saffron-Pumpkin Risotto and Hazelnut Gremolata. (Medalhão de Novilho Braseado Lento com Risoto de Açafrão e Abóbora e Gremolata de Avelã)

DESSERT

Choose 1 dish

Basque Burnt Cheesecake with Honey-Lavender Drizzle and Caramelized Figs. (Cheesecake Basco Queimado com Calda de Mel e Lavanda e Figos Caramelizados)

Beetroot and Dark Chocolate Brownie with Raspberry-Chili Sorbet.(Brownie de Beterraba e Chocolate Amargo com Sorvete de Framboesa e Chilly.)

Black Sesame Crumble with Miso-Caramel Apple and Vanilla Icecream. (Crumble de Sésamo Preto e Miso-Maçã Caramelizado e Gelado de Baunilha)

Pasta Frenzy

STARTER

Choose 1 dish

Caprese Salad with Arugula, Pesto and Balsâmic Glaze (Salada Caprese com Rúcula, Pesto e Glace de Balsâmico.)

FIRST COURSE

Choose 1 dish

Hearty Minestrone soup ( Sopa Minestrone Classica)

MAIN COURSE

Choose 1 dish

Red Wine Short Rib Penne Pasta with Mushroom and Rosemary. (Penne com Costela de Novilho Braseada em Vinho Tinto, Cogumelos e Alecrim.)

Creamy Garlic Alfredo with Roasted Sésame Chicken (Fettuccine Alfredo Cremoso de Alho com Frango Assado ao Sésamo.)

Fusilli Puttanesca with Mussles and White Fish. (Fusilli à Puttanesca com Mexilhões e Peixe Branco.)

Brocolli, Shrimp, Sundried Tomate and Creme Cheese Farfale. (Farfalle com Brócolos, Camarão, Tomate Seco e Queijo Creme.)

DESSERT

Choose 1 dish

Orange Polenta Cake with Vanilla Icecream. (Bolo de Polenta de Laranja com Gelado de Baunilha.)

Inger Panna Cotta with Raspberry Coulis and Almond Tuille. (Panna Cotta de Gengibre com Coulis de Framboesa e Tuille de Amêndoa.)

Family Style Traditional Portuguese

STARTER

Choose 1 dish

Cod and Chickpea Salad with Roasted Bell Pepper. (Salada de Bacalhau e Grão com Pimento Assado.)

Tapas Platter (Cheeses, Grilled Chorizo, Marinated Olives, Tiborna, Bread, and Cornbread). Mesa de Tapas (Queijos, Chouriço Grelhado, Azeitonas Marinadas, Tiborna, Pão e Broa)

Stuffed Mushrooms with Alheira, Arugula Salad, and Creamy Cheese Sauce. (Cogumelos Recheados com Alheira, Salada de Rúcula e Molho de Queijo Amanteigado.)

Caldo Verde with Crispy Chorizo and Cornbread. (Caldo Verde com Crocante de Chouriço e Broa.)

FIRST COURSE

Choose 1 dish

Bacalhau Gomes de Sá (Traditional Portuguese Salted Cod Dish)

Coastal Fish Stew with Lemon and Coriander. (Caldeirada de Peixes da Nossa Costa com Limão e Coentros.)

Whole Roasted Sea Bream with Tomato and Olives and herbs, served with roasted potatoes and Seasonal Vegetables. (Dourada assada à Portuguesa)

MAIN COURSE

Choose 1 dish

Rooster Chanfana with Boiled Potatoes and Cabbage Migas. (Chanfana de Galo com Batata Cozida e Migas de Couve.)

Traditional Roasted Duck Rice with Chourizo. (Arroz de Pato Tradicional)

Feijoada Transmontana (Northern Hearty Pork and Bean Stew with pilaf rice)

DESSERT

Choose 1 dish

Sweet Rice with Drunken Pear and Cinnamon. ( Arroz doce com Pêra Bêbeda)

Caramel and Orange Egg Pudding. ( Pudim de Ovos de Caramelo e Laranja)

Serradura com Creme de Ovos (Layered Cream Mousse with Marie Biscuit and sweet egg yolk compote)

Grannies Chocolate Mousse (Mousse de chocolate caseira)

Japanese Fusion

STARTER

Choose 1 dish

Fish and seafood stew ramen, flavored with coriander (Ramen de caldeirada de peixe e marisco, aromatizado com coentros)

Miso and Orange Ramen with Marinated Tofu, Vegetables and Homemade Noodles (Ramen de miso e laranja com Tofu marinado, legumes e noodles caseiros (Vegan)

Free range chicken ramen with vegetables and marinated egg (Ramen de frango do campo com legumes e ovo marinado)

FIRST COURSE

All inclusive

Stuffed Baos with sweetchilly sauce and fried onion (Baos recheados com molho agridoce e cebola frita)

MAIN COURSE

Choose 1 dish

Selection of various sushi with fish from our coast, Uramaki, Hossomaki, Negiri, Temaki, Gunkan. (Selecção de variedades de sushi com peixes da nossa costa: Uramaki, Hossomaki, Negiri, Temaki, Gunkan)

Selection of various Vegan Sushi, Uramaki, Hossomaki, Negiri, Temaki, Gunkan. (Selecção de variedades de sushi Vegan da nossa costa: Uramaki, Hossomaki, Negiri, Temaki, Gunkan)

DESSERT

Choose 1 dish

Mochi trio with fruit coulis (Mochi tricolor com molho de frutas)

Coconut tapioca with mango and black sesame praliné (Tapioca de coco com manga e praliné de sésamo preto)

Savory Tides of the Seaside

STARTER

Choose 1 dish

Tuna Tartare with Avocado, Cucumber, and Wasabi-Lime Dressing. (Tartar de Atum com Abacate, Pepino e Molho de Wasabi e Limão)

Mussels in Garlic-Saffron Broth with Fresh Herbs. (Mexilhões em Caldo de Alho e Açafrão com Ervas Frescas)

Crab Cakes with Lemon-Dill Aioli and Arugula Salad. (Bolinhos de Caranguejo com Aioli de Limão e Endro e Salada de Rúcula)

FIRST COURSE

Choose 1 dish

Scallop Carpaccio with Lime, Sesame, Chives, and Spices. (Carpaccio de Vieiras com Limão, Sésamo, Cebolinho e Especiarias)

Grilled Cuttlefish with Harissa-Yogurt Sauce and Roasted Bell Peppers. (Choco Grelhado com Molho de Harissa e Iogurte e Pimentos Assados)

Smoked Salmon Rillettes with Dill-Caper Aioli and Crostini. (Rillettes de Salmão Fumado com Aioli de Endro e Alcaparras e Crostini)

MAIN COURSE

Choose 1 dish

Grilled Mediterranean Sea Bass with Miso-Tahini Glaze, Pickled Ginger, and Charred Vegetables. (Robalo Mediterrâneo Grelhado com Glaceado de Miso e Tahine, Gengibre Em Conserva e Legumes Grelhados)

Charred Sword Fish with Chorizo-Miso Butter, Smoked Tomato Coulis, and Wilted Spinach. (Peixe Espada Grelhado com Manteiga de Chouriço e Miso, Coulis de Tomate Defumado e Espinafre Murchado)

DESSERT

Choose 1 dish

Salted Caramel Tart with Almond Praline and Cream. (Tarte de Caramelo Salgado com Praliné de Amêndoa e Nata)

Olive Oil Cake with Fig and Balsamic Syrup, Whipped Ricotta, and Toasted Walnuts. (Bolo de Azeite com Xarope de Figo e Balsâmico, Ricotta Batida e Nozes Torradas)

World Fusions Delux

STARTER

Choose 1 dish

Seabass Ceviche, coconut milk and coriander, radish pickles and sweet potato chips (Ceviche de robalo, leite de coco e coentros, pickles de rabanete e chips de batata doce)

Spicy Crab Egg Drop Soup with Sweet Corn, Roasted Bell Pepper, and Coriander.(Sopa Ninho de Andorinha Picante de Caranguejo com Milho Doce, Pimento Assado e Coentros.)

Beef Tartare in Sesame Tartlet with Arugula, Serra Cheese Dressing, and Dried Fig Balsamic Glaze (Tártaro de Novilho em Tartelete de Sésamo com Rúcula, Molho de Queijo Serra e Glacê Balsâmico de Figo Seco.)

FIRST COURSE

Choose 1 dish

Charred Octopus with Molho Verde, Smoky New Potatoes, Chorizo Crisp, and Glazed Broccoli. (Polvo Churrascado com Molho Verde, Batatinhas Defumadas, Crocante de Chouriço e Brócolos Glaceados.)

Cod & Clam Stew with Preserved Lemon, Tomato, Madeira Wine, and Herbs, served with Carrot Dumplings. (Ensopado de Bacalhau e Amêijoas com Limão Curado, Tomate, Vinho da Madeira e Ervas, servido com Bolinhos de Cenoura.)

Teriyaki-Glazed Salmon with Buttered Leeks, Sesame Rice Noodles, and Ginger Velouté.(Salmão Glaceado com Teriyaki, Alho-Francês Manteigado, Noodles de Arroz com Sésamo e Velouté de Gengibre.)

MAIN COURSE

Choose 1 dish

Slow-Cooked Steer with Three-Pepper and Cognac Sauce, Pumpkin Spice Polenta, and Greens (Naco de novilho lentamente cozinhado com molho de Cognac e três pimentas, polenta de abóbora com especiarias e grelos.)

Moulard Duck Duet, Breast and Thigh Two Ways, with Bitter Orange and Thyme Glaze, Mushroom Croquette, Wild Rice, Jus (Dueto de Pato Moulard, Peito e Coxa de Duas Maneiras, com Glacê de Laranja Amarga e Tomilho, Croquete de Cogumelos, Arroz Selvagem e Jus.)

Herb-Crusted Lamb Carré with Red Cabbage Confit, Sweet Potato Gnocchi, Garlic Purée, and Ruby Port Wine Sauce. (Carré de Borrego com Crosta de Ervas, Confit de Couve Roxa, Gnocchi de Batata-Doce, Puré de Alho e Molho de Vinho do Porto Ruby.)

DESSERT

Choose 1 dish

Orange and almond custard with carob "soil" and vanilla cream (Quindim de laranja e amêndoa com terra de alfarroba e creme de baunilha)

White chocolate and pink pepper mousse with red fruit sauce and puff pastry shavings (Mousse de chocolate branco e pimenta rosa com molho de frutos vermelhos e lascas de massa folhada)

Creamy Dark Chocolate Terrine, Raspberry Compote, Almond Custard and Crisp. (Terrine Cremosa de Chocolate Negro com Compota de Framboesa, Creme de Amêndoas e Crocante.)

Il Cuore della Cucina Italiana

STARTER

Choose 1 dish

Tartare di Tonno con Avocado e Agrumi – (Fresh tuna tartare with avocado, citrus segments, and a citrus dressing.)

Crostini di Fegatini di Pollo – (Toasted bread topped with a savory chicken liver pâté, caramelized onions, and a touch of brandy.)

Arancini di Riso al Nero di Seppia – (Squid ink rice arancini stuffed with seafood, served with a spicy tomato sauce.)

FIRST COURSE

Choose 1 dish

Filetto di Branzino con Salsa al Prosecco e Asparagi – (Pan-seared sea bass fillet with a light Prosecco sauce, served with grilled asparagus and crispy leeks)

Risotto alla Crema di Gamberi – (Creamy shrimp risotto, infused with a rich seafood bisque and finished with fresh parsley.)

Ravioli di Granchio con Salsa di Pomodoro e Peperoncino (Crab and Ricotta Ravioli with Spicy Tomato Sauce, Crispy Shallots and Fresh Herbs)

MAIN COURSE

Choose 1 dish

Agnello al Rosmarino e Mostarda di Fichi – (Lamb roasted with rosemary, served with a fig mustard sauce and roasted root vegetables.)

Anatra alla Melagrana – (Duck breast glazed with pomegranate reduction, served with mashed potatoes and caramelized shallots.)

Stinco di Maiale Brasato al Barolo – (Braised pork shank in Barolo wine with a rich gravy, served with polenta.)

DESSERT

Choose 1 dish

Torta Caprese al Cioccolato Fondente – (Flourless chocolate cake made with almond flour, served with a scoop of pistachio gelato.)

Semifreddo alla Gianduia con Coulis di Frutti di Bosco – (Gianduja semifreddo with a mixed berry coulis and crunchy hazelnut brittle.)

Cannoli Siciliani – (Crispy pastry shells filled with sweet ricotta, dark chocolate shaving candied orange and coulis.)

Eurasian explorer

STARTER

Choose 1 dish

Shrimp and ginger "patanisca" with Carrot and red lentil hummus, and asian vegetable slaw

Papadam, Chapati, cheese curd and mango curry, Mini meatballs vinho verde masala, Channa & Caldo verde

Mushroom and curd cheese spring rolls, with orange and ginger sweet chilly, smoked teriaky and fried onion

FIRST COURSE

Choose 1 dish

Codfish braised in Thai green curry with prawns fried in garlic and coriander

Fish and Seafood Ramen with Fresh Cilantro, Miso, and Lime. ( Ramen Noodles de Peixe e Marisco com Coentros Frescos, Miso e Lima.)

MAIN COURSE

All inclusive

Sliced rosebeef with spicy vindaloo sauce and olive teriaky, coriander and sesame basmati rice and roasted vegetables

Fried pork with sweet and sour sauce, clams, olives, pickles and lemon

Beef and barbecue chicken kebabs with peanut sauce and coriander

DESSERT

Choose 1 dish

Ginger and matcha panacotta with mango coulis and lemon gel (Panacotta de gengibre e matcha com coulis de manga e gel de limão)

Drunken pear crumble with salted caramel ice cream (Crumble de pera bêbeda com gelado de caramelo salgado)

Almond yogurt with Carob gummies, ginger granola, blueberries and orange

Surprise Bites

STARTER

Choose 1 dish

Smoked Eggplant Velouté with Garlic Chips and Charred Peppers (Velouté de Beringela Fumada com Chips de Alho e Pimentos Braseados.)

"Egg Wrap" Stuffed with Crispy Chicken, Asian Slaw, Peanut Wild Rice and Satay Sauce ( "Wrap de Ovo" recheado com Frango Crocante, Salada Asiática, Arroz Selvagem com Amendoim e Molho Satay.)

FIRST COURSE

Choose 1 dish

Poached White Fish with Yogurt Lime Sauce, Green Lentil Dal, and Sweet Potato Pebbles,(Peixe Branco Escalfado com Molho de Iogurte e Lima, Dal de Lentilhas Verdes e "Gravilha" de Batata-Doce.)

Grilled Mackerel with Fennel and Orange Salsa, Wild Rice and Green Pea Puré (Cavala grelhada com Salsa de Funcho e Laranja, Arroz Selvagem e Puré de Ervilhas.)

MAIN COURSE

Choose 1 dish

Pork Chops with Herb Crust, Ginger-Orange Sauce and Roasted Potato Duchess (Costeletas de Porco com Crosta de Ervas, Molho de Gengibre e Laranja e Batatas Duchesse Assadas.)

Slow-Braised Beef Medallion with Saffron-Pumpkin Risotto and Hazelnut Gremolata. (Medalhão de Novilho Braseado Lento com Risoto de Açafrão e Abóbora e Gremolata de Avelã)

DESSERT

Choose 1 dish

Basque Burnt Cheesecake with Honey-Lavender Drizzle and Caramelized Figs. (Cheesecake Basco Queimado com Calda de Mel e Lavanda e Figos Caramelizados)

Beetroot and Dark Chocolate Brownie with Raspberry-Chili Sorbet.(Brownie de Beterraba e Chocolate Amargo com Sorvete de Framboesa e Chilly.)

Black Sesame Crumble with Miso-Caramel Apple and Vanilla Icecream. (Crumble de Sésamo Preto e Miso-Maçã Caramelizado e Gelado de Baunilha)

Pasta Frenzy

STARTER

Choose 1 dish

Caprese Salad with Arugula, Pesto and Balsâmic Glaze (Salada Caprese com Rúcula, Pesto e Glace de Balsâmico.)

FIRST COURSE

Choose 1 dish

Hearty Minestrone soup ( Sopa Minestrone Classica)

MAIN COURSE

Choose 1 dish

Red Wine Short Rib Penne Pasta with Mushroom and Rosemary. (Penne com Costela de Novilho Braseada em Vinho Tinto, Cogumelos e Alecrim.)

Creamy Garlic Alfredo with Roasted Sésame Chicken (Fettuccine Alfredo Cremoso de Alho com Frango Assado ao Sésamo.)

Fusilli Puttanesca with Mussles and White Fish. (Fusilli à Puttanesca com Mexilhões e Peixe Branco.)

Brocolli, Shrimp, Sundried Tomate and Creme Cheese Farfale. (Farfalle com Brócolos, Camarão, Tomate Seco e Queijo Creme.)

DESSERT

Choose 1 dish

Orange Polenta Cake with Vanilla Icecream. (Bolo de Polenta de Laranja com Gelado de Baunilha.)

Inger Panna Cotta with Raspberry Coulis and Almond Tuille. (Panna Cotta de Gengibre com Coulis de Framboesa e Tuille de Amêndoa.)

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Chef Rogerio's reviews

4.94

•

32 services

What a wonderful experience, Rogerio made our experience from start until finish a great one. We booked him for my father's 60th surprise dinner, which was an amazing experience. We all loved watching how he made the food in such a relaxed and nice atmosphere. He knows what he is doing and is very passionate about it. Every dish was a great surprise and the combinations mouth-watering. We highly recommend him as a Chef and overall, Rogerio has a pleasant personality and gave us an unforgettable experience.

We recently had the chance to experience an in-home dinner with Rogérial and it was exceptional. From the start, he was very adaptable and responsive, creating a personalized menu perfectly in line with our preferences. His cooking talent is undeniable: each dish was delicious and beautifully presented. Plus, he hired a professional waiter, which made the experience even more enjoyable. I highly recommend Rogério for his professionalism, commitment and passion for cooking. An unforgettable culinary experience. Thanks you. Laura Pannier

Foi a primeira experiência de obter um chef com um jantar personalizado a convidados especiais do Brasil. O Feedback dos convidados foi além da expectativa. O Chef está de Parabéns. Tudo feito muito programado, tudo foi feito com carinho. Recomendaria o take a chef a outros amigos que necessitam do serviço personalizado de ter essa experiência de poder ter um excelente jantar servido de forma personalizada e com o tempo todo disponível para fazer conexões e uma boa conversa com os amigos/convidados. Mas aqui vai o agradecimento especial ao Chef Rogério pelo serviço nota 1000 a quem nos foi concedido, uma experiência que superou a expectativa e além de superar a minha expectativa, o melhor, surpreendeu a expectativa dos convidados. Fica aqui a recomendação com notas Michelin a este grande Chef.

Chef Rogerio prepared a lovely dinner for our multi-generational, bi continental family on the last night of a week long family vacation/ reunion. It was a wonderful experience and we ended our trip in the best way by being together, relaxed and sharing delicious food. From the onset Chef was easy to work with: he is responsive, flexible and offered many ideas to make our meal memorable.

O Chef Rogério excedeu, em muito, as nossas expetativas. Foi perfeito do inicio - desde a reserva - até ao final do jantar. A comida estava maravilhosa, os vários momentos foram surpreendentes. Para além disso, teve a paciência para "aturar" :)um grupo de amigas exigentes e de diferentes gostos. Muito muito obrigada Rogério, vamos repetir

Chef Rogerio was amazing! We hired him for a private dinner in Porto and everything was impeccable. Chef Rogerio’s communication in the lead up to the event was amazing, we absolutely loved the food which was delicious and he left the kitchen and whole space completely spotless. Thank you so much!

It was my first experience with Take a Chef, and I couldn’t have been more pleased. Rogerio, from Sabores ao Bento, was not only professional but also incredibly kind and attentive throughout the entire process. What stood out the most was his genuine concern for ensuring I enjoyed the experience without any stress—he took care of everything from setting the tables to serving with such care and precision. The communication leading up to the event was seamless; Rogerio was always transparent and accommodating, making sure every request was met, including crafting different menus for the four children in our group. As for the food, it was beyond exceptional. The flavors, the presentation, and the quality of the ingredients were all meticulously thought out, and each dish was absolutely delicious. While I expected amazing food, I was not prepared for the level of empathy, attention to detail, and personal involvement that Rogerio brought to the entire experience. His passion for what he does truly shines through, making the evening not only memorable but exceptional in every way.

Chef Rogerio was amazing. The food was delicious even the vegetarian, gluten free dish ( which is hard to do). Thank you so much.

Rogerio has been an incredible Chef. He's really nice, professional, engaging, attentive and adaptable. The meal was really great, every host was charmed. Rogerio also was really attentive to the service and the table setting. Everything was great. The value for money is amazing. Don't hesitate !