Francisco Avalada

Chef Francisco Avalada's culinary philosophy is deeply rooted in the concept of local sourcing and showcasing the inherent quality of regional ingredients. While his current role at William Restaurant in Madeira emphasizes an inventive flair with the island’s finest seasonal produce, his personal culinary ethos, as expressed through his signature dish, demonstrates a profound commitment to zero-waste cooking and highlighting a single star ingredient in its entirety. This suggests a philosophy that values both the provenance of ingredients and a meticulous approach to their preparation, ensuring that every part contributes to the final experience. His background at A Ver Tavira, known for unique international dishes inspired by regional flavors, further underlines an appreciation for fusing tradition with a creative, respectful handling of local treasures. At William Restaurant, where Avalada is Head Chef, the philosophy extends to striking a balance between nostalgia and innovation, adapting time-honored classics inspired by the landscapes and people of North Madeira. Ingredient sourcing is hyper-local, utilizing not only elements from around the island but also from Reid Palace’s own gardens. This commitment to 'locally sourced haute cuisine' and an ode to Madeira's culture is a cornerstone of his current professional environment, suggesting a strong alignment with his personal values of celebrating regional treasures. Chef Francisco Avalada's technical approach focuses on elevating core ingredients through comprehensive utilization and inventive presentation. His described signature dish, 'Santa Luzia's octupus,' exemplifies a zero-waste philosophy, aiming to maximize the potential of every part of the octopus. This suggests a mastery of various cooking techniques applicable to different textures and flavors within a single ingredient, demonstrating both artistry and technical depth. He strives to make the ingredient 'shine' by leveraging its full spectrum. At William Restaurant, where Avalada leads the kitchen, the culinary style marries tradition with innovation. The menus adapt the island’s time-honoured classics, finding a balance between nostalgic flavors and contemporary execution. Dishes feature natural complementary flavors designed to amplify the base ingredient. Examples from the William Menu include the renowned 'Trout from Seixal,' and a sophisticated 'Lobster bisque with seaweed.' The Discovery Menu offers creations like 'catch from the Atlantic before savouring the Duck breast paired with apple custard,' showcasing a blend of sea and land, fresh and aged ingredients. While 'Santa Luzia's octupus' is his personal signature dish from a competition, the William Restaurant menus feature legendary dishes that reflect the restaurant's identity and his leadership, such as 'lavagante com algas, bisque e maracujá' (lobster with seaweed, bisque, and passion fruit) and 'presa de porco, espargos e amoras' (pork presa, asparagus, and blackberries), alongside the notable 'peixe do Atlântico, abóbora, pimpinela e o nosso dashi vegetariano' (Atlantic fish, pumpkin, pimpinela, and our vegetarian dashi).

Career

• Head Chef at William Restaurant (Reid's Palace, A Belmond Hotel), Funchal, Ilha da Madeira, Portugal
• Junior Sous Chef at A Ver Tavira, Tavira
• Chef De Partie at A ver Tavira, Tavira, Faro, Portugal
• Intern at Land Vineyards, Montemor-O-Novo, Évora, Portugal
• Intern at A Ver Tavira, Tavira, Faro, Portugal
• Intern at Escola de Hotelaria e Turismo, Faro
• Intern at Le Rendez-Vous Restaurant, Vilamoura
• Cook at O Castelo, Faro
• Cook at Galeria dos Sentidos, Estoi
• Intern at Pestana Hotel Group, Funchal
• Intern at Restaurante Alfoz, Alcochete, Setúbal, Portugal
• Intern at Restaurante O Marques, Cabaços, Leiria, Portugal