Afonso Dantas

Chef Afonso Dantas's culinary philosophy is deeply rooted in a profound respect for Alentejo's gastronomic heritage, coupled with a relentless pursuit of creative reinterpretation. He champions the belief that traditional dishes can and should be approached with innovation, provided their authentic identity and fundamental flavors are meticulously preserved. This delicate balance between the time-honored and the contemporary is at the core of his ethos, aiming to elevate regional cuisine without sacrificing its soul. His sourcing strategy is intensely local and respectful of the terroir. Located on the Fita Preta wine estate, A Cozinha do Paço emphasizes a synergistic relationship with its immediate environment. Chef Dantas undertakes rigorous research to understand local producers, their narratives, and the region's traditions. He prioritizes working exclusively with indigenous products, embracing the challenges of rural seasonality by looking attentively at what the territory naturally offers rather than seeking external ingredients. This hyper-local focus extends to integrated harmonizations with the estate's wines, creating a seamless dining experience. Influenced significantly by his training in France, Chef Dantas imbues his kitchen with a mindset of unwavering discipline, precision, and a constant demand for perfection. He brought back from France the capacity for meticulous repetition and continuous refinement, striving for the best possible result in every dish, even while acknowledging that absolute perfection is an elusive ideal. This rigorous approach underpins the high standards maintained daily at A Cozinha do Paço, ensuring every plate is delivered with eximious quality. Ultimately, Chef Dantas's overarching vision is to affirm Alentejo as an international gastronomic reference. By fusing traditional flavors with sophisticated techniques and presentations, he seeks to transport diners through sensory memory, allowing them to recognize the essence of a dish 'even with their eyes closed.' His commitment extends beyond the plate to promoting the region's identity, evidenced by his pride in bringing Michelin recognition to Évora and continuously working to cement Alentejo's standing in the global culinary landscape. Chef Afonso Dantas's technical mastery is characterized by a disciplined approach rooted in the French tradition, emphasizing repetition, precision, and an unwavering pursuit of perfection. He demands exacting standards from his team, ensuring every dish is executed flawlessly. This rigor allows him to deconstruct and reassemble traditional Alentejo recipes with innovative techniques while safeguarding their authentic flavor profiles. His approach to flavor and plating is an artistic dialogue between tradition and modernity. He creatively reinterprets regional dishes, ensuring that while presentation and technique may evolve, the traditional taste (o sabor tradicional) remains unmistakable. The ultimate goal is to evoke gastronomic memory, ensuring that diners, even with their eyes closed, immediately recognize the essence of the dish and are transported by its authentic flavor. The restaurant also focuses on integrated harmonizations, working closely with the Fita Preta winery to pair dishes seamlessly with their wines. Among his legendary signature dishes that exemplify this approach are 'migas da Subiu,' a creatively reinterpreted regional specialty, and 'Feijoada de lula,' a typical Sines recipe traditionally prepared by fishing families. Another notable dish is 'Coscorão de borrego,' which artfully combines lamb, tomato, and eggs – three fundamental ingredients of Alentejo gastronomy. The dining experience culminates with a distinctive moment: hot bread made from whey and hay, served with regional olive oil and wine, paying homage to the Alentejo's most emblematic symbols.

Career

• Student at Escola Profissional de Hotelaria e Turismo da Madeira, Funchal, Madeira
• Student at Institut Paul Bocuse, France
• Chef Consultant at Freelance, Funchal, Madeira Island
• Head Chef at Audax Restaurante, Funchal, Ilha da Madeira
• Head Chef at A Cozinha do Paço (FitaPreta Vinhos), Évora, Portugal

Mentored by Davy Tissot, Joseph Viola.