How to describe this unique feeling that embodies essential human qualities? The starting point for private chef Diogo Sousa was right there in the comfort of his home, close to his grandmother and the fireplace. These memories fuel Sousa’s work, which translates and gives meaning to his business.
Speaking of which, his entrepreneurial streak also began at an early age. As early as high school, he was preparing his own menu, cooking at school and retail. On his carrer as a professional cook he worked at restaurants like the “News Restaurant Bar” in Vilamoura, or “Henrique Leis” in Almancil,
Later, the chef found the opportunity to prove his self-taught career on his arrival in Dublin, which culminated in a great deal of experience, albeit in a short period of time, Sousa became chef de partie. He then continued to seek experience as a sous chef at the Botânico restaurant and Casa do Lago in Portugal.
During his career Diogo Sousa was very well mentored by great professionals Headchefs like Henrique Leis, Miguel Gomes, Richie Wilson or even Gareth Billington who led him to understand cooking techniques, as well as how to manage a team and grasp the impact of cuisine on people’s lives. He is now endeavouring to expand his business and bring his unique work to local homes.
