Ricardo Dias Ferreira

Chef Ricardo Dias Ferreira's culinary philosophy is deeply rooted in an almost primal connection to fire, a fascination ignited in his grandparents' farm kitchen. This elemental force, which he describes as a 'living being difficult to master,' is not merely a cooking method but a central tenet of his creative expression, providing an escape from routine and embracing manual artistry. His core ethos revolves around the profound respect for ingredients, viewing them as the 'protagonists of the story.' This respect translates into a commitment to simplicity and directness, allowing the inherent quality and natural flavor of each product to shine without excessive complication. While his cooking is inspired by Portuguese cuisine, he maintains a global perspective, advocating for both local sourcing and the strategic importation of unique products to inspire and evolve local producers and palates. Sustainability is a non-negotiable pillar of his vision, extending from the symbolic pine tree logo of Elemento, representing his roots and environmental concern, to the meticulous 100% utilization of ingredients. He believes in 'uncomplicating things' in the culinary sector, striving for a refined yet approachable experience that honors tradition while embracing thoughtful innovation. Chef Ferreira's technical mastery is defined by his singular commitment to 'fire dining,' a sophisticated evolution of cooking exclusively with wood and embers. His kitchens, notably at Gastro by Elemento, are meticulously designed around custom-made wood-fired ovens, wood stoves, and ecogrills, transforming this ancient technique into a precise art form. He approaches fire with scientific understanding, controlling its nuances to coax unparalleled flavors and textures from his ingredients. His approach to flavor and plating is characterized by elegance and an unwavering focus on the ingredient's integrity. Dishes are crafted to be simple, direct, and transparent, showcasing the natural beauty and taste of high-quality, seasonal, and local Portuguese products. A testament to his technical prowess and commitment to sustainability is the '100% use' of ingredients, as exemplified by his salmonete dish, where the head and entrails create a rich sauce, and the scales are fried to add a delicate crispness atop the fish. Signature dishes from Gastro by Elemento reveal a refined interpretation of Portuguese gastronomy with global inflections. Illustrative examples include an intricate pea tartelette with roasted lemon, dill, and codium algae; a soulful clam pudding à Bulhão Pato with dashi gel; and a delicate squid macaron with nori algae. Main courses feature exquisite preparations such as cured swordfish in smoked pork broth with broad beans; seabream in dashi beurre blanc with river herbs; and salmonete with carabineiro sauce and tomato tapenade. His 'vegetal moment,' like grilled asparagus with herb mayonnaise, avocado, and egg yolk, serves as an inventive interlude, leading to a reinterpretation of classic meat dishes such as Iberian black pork inspired by Bairrada suckling pig, accompanied by caramelised garlic purée and chanterelles. These dishes collectively demonstrate his ability to harmoniously blend technical precision, authentic flavors, and innovative presentation.

Career

• Chef at Gastro by Elemento, Porto
• Chef at Elemento restaurant, Porto