Luis Jesus

It all began when I was just 15 years old. It started as a summer job working in the kitchen, but it captivated me, and it was the ride to an endless road of culinary adventures.

I was born on the island of Madeira, Funchal, Portugal. and it’s where I currently reside. I ventured into culinary school for a while but eventually quit. Instead, I learned by doing, by experimenting. It was tough as hell at the beginning.

What I love most about cooking is the ability to ignite emotions and new experiences in people. It’s what keeps me in the industry. Every aspect of a dish counts, from how we prepare it to how we present it; it tells a story. I transitioned into fine dining and realized that I was addicted. Some might call me a workaholic, but I don’t care; it’s what I love to do. Despite the difficulties, I am driven to return to the kitchen daily. It’s the desire to do more, be more, and keep pushing the boundaries of my abilities. We all have bad days, but we persevere.

One moment that genuinely marked me was when I left one of the best kitchen teams I’d ever been a part of. In the locker room, I couldn’t hold back my tears. It was the sense of camaraderie and the commitment we had that left a lasting impression.

It’s a privilege to directly impact someone’s day, feeding them and creating a meal that brings them joy. The most valuable lesson I’ve learned in the kitchen is to admit your mistakes and never repeat them. It’s crucial to learn from your failures and grow as a chef.

To my fellow cooks worldwide, don’t stop at the first obstacle; keep going and remain humble. Learning is a continuous process that opens doors to new experiences and opportunities. It’s like a passport to anywhere you want to go in the culinary world.