Chef Sérgio Gama

Sérgio Gama, from Coimbra, with early age realised cooking world because he had to fend for himself while his parents work far away from home.

Often left in the care of his grandparents, ended up by being in contact with the most tradicional dishes, the pig kills, learned how to make cornbread by hand, to enjoy the “chanfana” (old goat), or simply a hand picked tomato salad with nice olive oil from their backyard.

As a kid, dreamed to be an architect and studied for that, but one day the idea of becoming a chef was so real that he didn’t even hesitate.

Creative since he knows himself as a person, arts made part of his education, ended up afterward to join culinary school in his hometown Coimbra.

Still very young, left to Barcelona on adventure where he had his first experience on a professional kitchen.

At hotel Arts, had a stage with Sergi Arola and Paco Perez.

Came back to Portugal to work in some hotels but it was in London, at Galvin Bistrot de Luxe where he felt the learned and worked the most, a restaurant with french base of cooking.

After one year he came back to Portugal and worked at the Crowne Plaza in Vilamoura and at Villa Vita Parc in Porches alongside with Hans Neuner at the 2 Michelin star restaurant Ocean.

To follow, Noma 2.0, in Copenhagen, Denmark, where he joined the team the opened that place for the first time, with Rene Redzepi and David Zilber and where he says he lived an incredible experience focused on product.

After this Nordic experience he went back to London once again, to join Hide team, one of the restaurants he enjoyed the most to work, because of all the consistency, using of high standard produce, and attention to flavours specially acidity, image of the chef Ollie Dabbous.

At this moment, he’s running a new project and dedicate his time to consultancy and private events.

When not in the kitchen, he enjoys to cycle, play and watch football, and he loves the sea, his biggest inspiration.