Chef Rui Mota

My academic path started in 2009 with Professional Level 4 of EU Restoration Technician Course, then in 2012, I enrolled at Estoril Higher Institute for Tourism and Hotel Studies in the bachelor program of Management and Food Production units in restaurants, followed by a master program in Gastronomical Sciences at NOVA School of Science and Technology (FCT NOVA) and University of Lisbon - Higher Institute of Agronomy (ISA) with 18,1 (out of 20) and Best Master Merit Award at the University of Lisbon. In the meantime, I decided to train and study aboard 6 times through restaurants like The Fat Duck (London), ABaC (Barcelona), L’air du Temps (Belgium), El Celler de Can Roca (BCN), among others mentioned in my CV completing a total of 12 Michelin Stars. The last 2 restaurants mentioned were with the purpose of writing my thesis, Designing for the senses through food design and psychophysiology. During my stay, I acquired experience with techniques of research, scientific methodology and analysis, particularly at La Masia (I+R) - Development and Innovation Laboratory Centre from El Celler de Can Roca where I end up publishing a scientific article (1) at Routledge and Taylor & Francys (indexed with ISI Scopus and Web of Science) and applying its outcomes I participated in VAA International Design Pool Project at Artistic Residence, by the development of a Container Design to be included in Chef Collection Vista Alegre Atlantis. My Master's Dissertation, defended orally on December 4, 2018 and evaluated by 19 out of 20 as the final grade. Where all my experience in design, food design, psychophysiology, gastrophysics, food production and neurosciences is exposed, which is and will be highly relevant basics during the proposed collaboration with SmartWhip.