Projecto Matéria’s award winning chef João Rodrigues will take place on November 4-5, 2023 at the International Gastromasa Gastronomy Conference.
The 8th Edition of the International Gastromasa Gastronomy Conference which continues to serve as a bridge between Turkey and world gastronomy and is in the first two places among world gastronomy events, will be held on November 4-5, 2023 at the Haliç Congress Center in Istanbul. The theme of the conference will be “Geography”. Gastromasa Hospitality, Gastromasa Coffee, Gastromasa Bar and Gastromasa Pastry concepts, which will take place within our Gastromasa Conference, will bring together world-renowned gastronomy professionals who shape the sector under the same roof. 60+ world-renowned chefs and pastry chefs, 30+ baristas, sommeliers and mixologists, 200+ professional speakers, the most important investors of the tourism and hospitality sector, famous chefs, gastronomy professionals, general managers, F&B managers, purchasing managers and many others will have the opportunity to take part at the 8th Edition of the International Gastromasa Gastronomy Conference.
About João Rodrigues
João Rodrigues aspired to be a Marine Biologist and has a great proximity to nature and especially to the sea. He graduated in Cooking and Pastry at the Lisbon Tourism and Management School at the age of 21.
Along his path, he passed through several spaces and those that he references as important milestones in his training and growth as a cook, are the Bica do Sapato and Pragma restaurant, under the coordination of Chef Fausto Airoldi and the Hotel Ritz Four Seasons under the coordination of chefs Stephane Hestin and Sebastien Grospelier.
João Rodrigues was the Executive Chef of the Hotel Altis Belém, in Lisbon, from 2013 to May 2022, where he obtained the Michelin star for the Feitoria restaurant. During his work at the Feitoria restaurant he received various distinctions, such as:
Since 2011 | 1 Michelin Star
2017, 2018, 2019, 2020, 2021 | Nr. 1 Restaurant, Mesa Marcada Awards
2018 | Restaurant of the Year, Revista de Vinhos
2018 | Entrance OAD List (Opinionated About Dining)
2018 | Entrance La Liste (The World’s Best Restaurants Selection)
Since 2016 | Platine Fork, Expresso Boa Cama Boa Mesa Awards
2011-2015 | Gold Fork, Expresso Boa Cama Boa Mesa Awards
Since 2016 | Tres Soles, Repsol Guide
Since 2016, João has been dedicating his work to deepening issues related to the farmers’ work carried out in Portugal and the identity of Portuguese gastronomy. In 2017 he founded Projecto Matéria, a non-profit project that promotes national producers with good agricultural practices and animal production in respect for nature and the environment, as fundamental elements of Portuguese culture. It has the support of UNESCO and Tourism of Portugal.
His work has been widely recognized by his peers and the target of several distinctions, being associated with a great dedication to the direct work he does with national farmers.
Awards and distinctions:
2017, 2018, 2019, 2020, 2021 | Nr 1 Chef, Mesa Marcada Awards
2016 | Chef of the Year 2016, Wine Magazine Awards
2016 | Chef of the Year 2016, Expresso Boa Cama Boa Mesa Awards
2015 | Chef d’ Avenir 2015, Internacional Academy of Gastronony
2007 | Winner Chef of the Year 2007 contest, Intermagazine
Chef João Rodrigues is widely recognized as one of the top contemporary Portuguese Chefs. In 2022, after 15 years leading Feitoria Restaurant (1 MICHELIN Star in Lisbon), he is now working on his new restaurant and life’s project, the widely anticipated MONDA Restaurant. A space created from zero outside Lisbon, near the sea and the countryside, which will be a reality next year.
He is currently focused on developing his Matéria Project, a non-profit research, cataloging, and dissemination platform for Portuguese products and producers. The impact of this incredible project consecrates João with the Game Changer Award 2022 by La Liste 1000, recognizing Matéria Project as one of the cornerstones of the identity of Portuguese cuisine.
In January 2023 he starts a new itinerant project Residência, that is taking him around Portugal to cook in 12 different places, one in each month of the present year. With this project he aims to discover, deepen, and make known his most emblematic products and producers in Portugal, in an initiative that goes beyond gastronomy and embraces the traditions of each territory. First, he shares, discovers, tastes, and explores, and then, with these ingredients, he prepares a menu inspired by this experience in a dinner that will be served in unusual places.