Diogo Rocha

Chef Diogo Rocha’s culinary philosophy is deeply rooted in the celebration of Portugal's rich gastronomic heritage, coupled with a commitment to local sourcing, sustainability, and human-centric values. His core ethos revolves around acquiring "the best product we can buy, the most local we can buy, what we can produce." This is not merely a preference but a foundational principle instilled by Celso de Lemos, guiding the pursuit of the finest raw materials to craft exceptional dishes. The chef champions an extreme dedication to national products, proudly stating, "My kitchen ends precisely at the borders of Portugal." This means an unwavering focus on ingredients sourced from within Portugal, whether it's butter from the Azores, citrus from the Algarve, or potatoes from Trás-os-Montes. The Mesa de Lemos restaurant, situated in Viseu, further exemplifies this by utilizing its own Quinta de Lemos vineyards for wine, olive groves for olive oil, and a small "bell-garden" that signals seasonal produce. Rocha prioritizes uncompromising quality in his sourcing, negotiating only on the standard of the product, not its price, ensuring fair compensation for dedicated producers. Beyond ingredient integrity, Chef Rocha integrates sustainability across various dimensions. Environmentally, the restaurant leverages its own wine, olive oil, and vinegar production, practices water capture and treatment, composting, and recycling, and collaborates with local, often organic, suppliers. Socially, he ensures a humane work environment by respecting employee rest days, providing generous family vacations during holidays, and fostering a strong sense of community, embodying the belief that "restaurants are built on passion, but it's also a business" that must thrive responsibly. Furthermore, his vision extends to future generations, evident in the "Menu Criança," which aims to cultivate culinary education and appreciation from a young age, positioning children as the restaurant's future patrons and decision-makers. His work also seeks to elevate the gastronomic profile of Viseu and Central Portugal on both national and international stages, drawing inspiration from the authentic flavors and identity found in traditional Portuguese 'tascas'. Chef Diogo Rocha's technical approach blends classical fine dining principles with a modern reinterpretation of traditional Portuguese flavors, showcasing both technical mastery and an innate artistic sensibility. His early passion for aesthetics, evident in his interest in buffet decorations, matured into a meticulous plating style. The menu itself reflects this directness, succinctly listing only "the product and its origin," such as "Do Caramulo, o cabrito" or "Das Beiras, a maçã," allowing the inherent quality of the ingredient to take center stage. This simple yet profound description underscores his belief that the story of the dish begins with its provenance. He is known for his ability to transform humble, robust Portuguese ingredients into sophisticated culinary experiences, as seen in dishes like "Espargos brancos e verdes, e enguia fumada," "Bacalhau da Islândia," and "Cabrito do Caramulo." His focus is on authenticity and flavor intensity, drawing inspiration from the comforting, pronounced tastes of regional cuisine while applying contemporary techniques. Rocha also extends his creativity to custom-designed elements, such as snacks served in ceramic pieces conceived by him and crafted by Geraldine de Lemos, highlighting a holistic approach to the dining experience. His book "Hoje Diogo Rocha" further hints at his precision, with chapters dedicated to fundamental culinary techniques like "Despinhar" (de-boning) and "Desossar" (de-ossifying), underscoring a commitment to foundational skill as much as innovative presentation.

Career

• Intern/Trainee at Encontrus (Catering), Portugal
• Intern/Trainee at Terreiro do Paço, Portugal
• Intern/Trainee at Villa Joya, Portugal
• Intern/Trainee at Valle Flor, Portugal
• Chef de Cozinha at Hotel Urgeiriça, Portugal
• Chef Executivo at Global Wines / Dão Sul (Quinta de Cabriz, Quinta do Encontro, Paço dos Cunhas de Santar), Portugal
• Chef Executivo at Mesa de Lemos, Silgueiros