Total freedom, green light for a project tailored to him and the only possible answer: “Yes”. In 2015, João Oliveira put on his chef’s jacket at Vista, sooner than anticipated, when he was still learning. He worked alongside Ricardo Costa, at Largo do Paço (Amarante) and at The Yeatman (Gaia), and with Dieter Koschina, at Vila Joya. Two years after taking over the kitchen at the Bela Vista Hotel & Spa, he was awarded his first Michelin star at the age of 30.
Since 2018, he has implemented a movement governed by the sustainability of the ingredients used, from its creation to its gathering, which he called “sustainable Portugal”. It consists of a carbs- and gluten-free menu, showing respect for the flavours and producers, with 95 % of ingredients of Portuguese origin, in a perfect symbiosis between land and sea.