With a degree in fine arts (SNBA) and advanced cuisine (inp/acpp), he pursues a career specializing in sushi. He began learning Japanese cuisine in Portugal, but in Japan he consolidated his position in the kitchen, with professional training and certification in Japan in washoku (traditional Japanese cuisine) and sushi at AJSW and TCSW. Training coordinator at ACPP and representative of the Japanese school TCSW in Europe, a training program with Japanese cuisine certifications registered by the Japanese government. Since 2006, he has divided his professional career between entrepreneurship, training and cooking (consultant chef and trainer). In 2015, he launched the Chirashi sushi and ramen restaurant project with a focus on standardizing sushi and ramen services, a concept aimed at urban routine. The standardization of this project allowed it to be combined with management and production consultancy services in restaurants, in concepts associated with Japanese cuisine and sushi, thus making it possible to support the development of several companies in Portugal and the Middle East.
In 2017, I achieved the title of Vice World Sushi Cup Champion at the World Sushi Cup Japan in Tokyo, representing
Portugal in the sushi competition. In 2022, I secured the title of Vice European Champion at the European
Washoku Cup Japan in Paris, once again representing Portugal, but this time in the
traditional Japanese cuisine competition.
More recently, I have taken on a cooperative role with JRO/Jetro (the governmental
organization for external trade of Japan) with the branch in Paris, collaborating on events to promote the
dissemination of Japanese food products in the domestic market.
_ Coordinator and Training Instructor at ACPP - Lisbon
_ TCSW representative instructor in Europe – Tokyo
_ Vice-European champion in Washoku World Challenger 2022 - Paris
_ Vice-world champion in the World Sushi Cup 2017 - Tokyo
_ Consultant and Coordinator at Bertolo Food Innovation – Lisbon
_ CEO Restaurants Chirashi Sushi and Ramen – Lisbon
_ Training in Traditional Japanese Cuisine and Sushi TCSW – Tokyo
_ International MBA in Advanced Cuisine – Lisbon
_ Ramen Yamato Noodles School Training - Paris
_ Training in Japanese Street Food and Ramen AJSA – Nagoya
_ Molecular Cuisine Training SOSA Ava - Lanzarote
_ Degree in Management from Universidade Aberta - Lisbon
_Kaiseki Internship at Koju Restaurant with Chef Toru Okuda 3* Michelin - Tokyo
School of Tourism and Hotel Management (EFTH) – Ponta Delgada
Epic Sana – Albufeira
Quinta do Lorde Resort – Funchal
Hotel Savoy Palace - Funchal
Kikkoman Europe - Lisbon
Joana Vasconcelos (visual artist)
Sacoor Brothers - Lisbon
Canon - Lisbon
Suzuki - Lisbon
Santos & Marçal SA – Lisbon
Chirashi Sushi and Ramen – Lisbon (own project)
Sushi at Belas Shopping - Luanda / Angola
Makro Cash & Carry - Portugal Kikkoman - Portugal
Hotel Colégio - Ponta Delgada
Koi Azoris Garden Hotel Restaurant - Ponta Delgada
Dragoeiro Restaurant - Caloura / Azores
The Wells Hotel - Mori - Oslo / Norway
The Fuji KSA - Jeddah / Saudi Arabia
Hachi - Kuwait
Depending on the goals you want to achieve, training can be for kitchen teams, fish processing factories, training institutions, and companies looking to innovate in the food market.
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