Chef Luis Almeida

Luís Almeida, who holds a master's degree in Food Quality and Technology from the hospitality and tourism schools in Coimbra and Estoril, has a culinary career full of enriching experiences. His first steps in gastronomy were taken at the Pousada Convento de Belmonte, a milestone that launched him on a remarkable gastronomic journey.

Throughout his career, Luís Almeida has had the opportunity to perfect his knowledge in the kitchens of renowned venues such as Vila Galé Praia, Sheraton Lisboa, 100 Maneiras and the prestigious Quinta das Lágrimas restaurant in Coimbra, to which he dedicated two years of his culinary passion.

His culinary talent shone even brighter when he took on the role of chef at Paço dos Cunhas de Santar, a feat that earned the establishment the title of Wine Tourist of the Year in 2008. He also held the role of executive chef in the Dão Sul group, overseeing the Quinta de Cabriz, Paço dos Cunhas de Santar, Quinta do Encontro and Herdade Monte da Cal restaurants

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Today, at Memórias Restaurant

Today, Luís Almeida is not only the executive chef at Memórias, but also the owner and chef of Palace, a snacks and wine restaurant, and the new Qb Brunch & Cocktails, a healthy cuisine restaurant. He is also the founder of Viseu's first artisanal bakery, Rústica, where he expresses his passion for the simplicity and authenticity of primary ingredients.

His passion for cooking has also led him to share his knowledge through teaching. Luís Almeida has taught at several renowned institutions, such as the Escola Profissional de Tondela, the Instituto Politécnico da Guarda, and the Escola Superior de Turismo e Hotelaria de Seia. He currently shares his experience and passion for cooking at the Carvalhais Professional School, the Alto Douro School and the Viseu Higher Agricultural School.

At the Memórias restaurant, Luís Almeida's mission is clear: to create a cuisine rooted in traditional and local products, combining modern techniques with the warmth of traditional cooking. His culinary talent is evident in the way he reinterprets the classics, providing customers with a memorable gastronomic experience.

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