Angélica Salvador

Chef Angélica Salvador's culinary philosophy at In Diferente is an artful fusion, deeply rooted in a quest for balance between creativity, discovery, and tradition. Her cuisine is an invitation to explore typical and seasonal ingredients, reinterpreting them through the lens of contemporary Portuguese gastronomy, yet always imbued with a distinctive touch of her Brazilian heritage. Memories, both personal and shared, serve as a profound source of inspiration, guiding the recreation of unique experiences in her kitchen and forging a cuisine that is a tapestry of history, knowledge, identity, dreams, and emotion. She places paramount importance on the quality of ingredients and technical mastery, which she considers foundational to her creative process and the restaurant's evolution. This commitment extends to a deliberate sourcing of products from Brazil, ensuring that her menus consistently feature elements or ingredients that evoke her origins and cherished memories. Salvador’s vision transcends merely serving food; it's about providing a journey, an elegant yet relaxed fine dining experience that reflects her passion, travels, and personal roots. Looking ahead, Chef Salvador emphasizes a continuous drive for improvement, rigor, and consistency. Her ethos is centered on delivering an ever-evolving and enhanced experience to her clientele, maintaining the love and care that defines her work. This dedication ensures that In Diferente not only meets but surpasses expectations, reinforcing the trust of those who accompany her culinary journey. Chef Angélica Salvador's signature approach is defined by a sophisticated blend of contemporary Portuguese fine dining infused with the vibrant essence of Brazil. Her technical mastery is evident in the meticulous preparation of tasting menus, for which In Diferente has gained significant acclaim. She meticulously balances flavors and textures, ensuring each dish is a creative "reinterpretation" that respects tradition while pushing culinary boundaries. Her plating is elegant and precise, a hallmark of her signature cuisine. A cornerstone of her style is the integration of Brazilian influences into Portuguese dishes, utilizing specific products and drawing inspiration from her native country's culinary traditions and personal memories. This results in a unique flavor profile that is both familiar and excitingly new, characterized by passion and creativity. Among her most notable signature dishes are: * A creative reinterpretation of the traditional Brazilian feijoada, reimagined as a sophisticated snack. * A dessert that encapsulates the joy of Brazilian June festivals, featuring a "falso balão" (false balloon) of popcorn, filled with caramel, and served with green corn ice cream and cotton candy. * Her inverted take on the classic pastel de nata, presented as a petit gateau adorned with a thin biscuit layer, coffee gel, cinnamon ice cream, and lemon cream. * Other significant creations include novilho (beef) and caviar with hollandaise and broccoli; carabineiro (scarlet prawn) with scallop, curry, mango, and coconut; octopus carpaccio with smoked peppers; and line-caught sea bass with xerém.

Career

• Chef at Sheraton Algarve, Algarve
• Chef at Tróia Design Hotel, Tróia
• Chef at Jupiter Lisboa Hotel, Lisboa
• Co-founder and Head Chef at InDiferente, Porto