Coming from a science background and from early on passionate and inspired by the beauty of things, it was in gastronomy that he found the harmony between culture, art, and science: the vector for its combined expression. It was with that intention that he accepted the challenge of becoming O Espaço do Tempo’s cook: to elevate the kitchen and the day to whoever passes by.

Attentive to detail, with a curious mind. Methodical, with creative habits.
With a strong attraction for Eastern values and aesthetics, some of his deepest sources of inspiration.

Mesmerized by fermentation and related food processing techniques, by agriculture, sustainable practices, and traditional/heirloom food crop varieties.

For the sake of diversity and, above all, the natural world.