Dining Out 'Michelin Star style" during a Pandemic: A conversation with Michelin Star Chef, Joao Oliveira

“The Take” by LivingxLG: Dining out, ‘Michelin Star style’ during a pandemic- A conversation with Michelin Star Chef, Joao Oliveira of Vista Restaurante in Portimao, Portugal.

This pandemic has temporarily taken away one of the most enjoyable experiences that we know, dining out at our favourite restaurants.

I, for one, really miss experiencing what it means to enjoy a meal, crafted by some of the world’s top chefs. Understanding their approach, savouring the journey through a meal, etc. (My quarantine home cooking expertise only goes so far!)

A few weeks ago, I had the opportunity to dine at Vista in its home at the 5 Star Bela Vista Hotel nestled on the cliffs of the Algarve coast. I had the pleasure of meeting Chef Joao Oliveira and his team during a special tour of the kitchen, and also to experience his exceptional nine course culinary journey (see a few samples in the photo gallery below)

Earning his first Michelin Star before the age of 30, Oliveira honed his skills in some of the top kitchens of Portugal, the two Michelin Star Vila Joya, and the Yeatman. He seems to take his inspiration from his surroundings, with his menu featuring mouth-watering tributes to the spoils of the sea around him. After enjoying the fantastic meal, I wanted to learn more.

Here’s ‘The Take’:

LG: Chef, your journey is an impressive one with a Michelin Star before the age of 30. What ignited your passion to begin this journey in the culinary arts?

Chef Oliveira: “It means a lot of hard work, commitment and dedication that I had to have over these years. Sacrificed family, friends and time. But it is worth it because the passion for cooking overrides many sacrifices. That's why I had to give up many things and I don't regret it. The star coming before the age of 30 was also the reward of having started quite young in the area and early in places of great learning and growth”

LG: Who inspired you along the way? Who are your culinary icons?

Chef Oliveira: “What really inspires me is the present - but also a little bit of the past with my mother and maternal grandparents as they cooked incredibly well. But right now it is the present time, the products, the technique, the desire to do more and better by not spoiling the incredible products we have at our disposal here at Vista Restaurante and in the Algarve. Also some of our inspiration from the hotel and restaurant are part of the menu, a cuisine with Mediterranean influences, classic and with a strong aesthetic mark, also inspired by the gastronomic and vacation trips that I regularly took before the pandemic, to Asian and European countries mostly.”

LG: What thoughts ran through your head when you learned you had been awarded your Michelin Star and what did it mean for you?

Chef Oliveira: “It was hard work and I still want us to be better every day, which was the focus to achieve the level of Michelin stars. The day I was absolutely sure I was going to win was an incredible feeling, because all the work, dedication and effort had not been in vain. It was also a mix of feelings because from that moment I knew and I know that I cannot make mistakes, I cannot fail one day, and that only raised the bar even more, for everything we were doing until that point. Now, we have to continue looking upwards and fighting for more goals, so that we know that we will continue to evolve.”

LG: I loved so many dishes throughout the dinner, it’s so difficult to select a favourite. - From the ‘Blue Velvet Shrimp with Curry and Caviar’, to the ‘Red Mullet with Squid and Salsify’, and how can one forget the dramatic dessert of ‘The Algarvian Oranges’? I noticed throughout the meal that part of your storytelling focuses on sustainability and supporting local sources. From local fisherman to honey producers from Monchique, the threads of sustainability run throughout. Why is this important to you in telling your story through your craft and has this always been your approach?

Chef Oliveira: “This is really our main focus, products of the highest and best quality possible in the region, preferably local and respecting their seasonality. We respect the products of the sea as much as possible, which is an increasing tendency, to follow their cycles and subsequently their freshness and respect all these features while cooking the ingredients.”

LG: Chef, I know and appreciate that the Hospitality Industry is in a challenging time at the moment. Has the global pandemic affected your approach to your craft? Do you see things differently from this new perspective?

Chef Oliveira: “We all know that we are going through a pandemic situation that has affected everyone without exception, it is up to each one of us to try to fight for business and make them survive, better days will come and we have to try to understand that it is a very complicated phase.”

LG: Thank you, Chef for your time and for your contributions to the world of culinary artistry. I look forward to visiting again soon and following your career.

For More Information about Vista Restaurante, visit: www.vistarestaurate.com

And you may follow on Instagram @vistarestaurante and also Chef Oliveira @joaooliveirachef .

In closing, many industries have been hit hard by the pandemic, none much harder than the restaurant industry. The beacon of many communities, the gathering spots of multiple generations, and the place where many of our most treasured memories are made are being threatened. Let’s all support the restaurant industry by helping out where we can; ordering takeaway or delivery, venturing out when your comfort levels and local restrictions allow, and letting them know how much they mean to you. The future is bright and many will rebound, but they need our help!

That’s ‘The Take’….

Until next time, be active, speak out and stay safe!

-LG

Michelin Star Chef, Joao Oliveira, Vista Restaurante

Vista, Blue Velvet Shrimp with Curry and Imperial Caviar. Photo by LivingxLG

Vista, Wine Pairing as offered by Sommelier Luis. Photo by LivingxLG

Vista, Honey from Monchique. Photo by LivingxLG