Tiago Santos

Chef Tiago Santos upholds the acclaimed philosophy of Midori, which is a harmonious bridge between precise Japanese gastronomic technique and the rich, vibrant soul of Portuguese ingredients. His core ethos centers on elevating exceptional local produce, prepared with "irrepreensível técnica oriental" to create dishes imbued with a "alma muito portuguesa." This approach results in a unique fusion where the two cuisines blend seamlessly "ao sabor da tradição portuguesa," distinguishing Midori's offering as "unique and completely different, there's no one doing what we do and with this line of thought." His philosophy is deeply rooted in showcasing the quality and diversity of national products, emphasizing that all ingredients, including fish, are sourced nationally. Chef Santos challenges traditional culinary expectations, exemplified by his playful description of a shimisaba dish as "peixe frito com arroz de tomate." Furthermore, he embraces sustainability through the "aproveitamento de desperdícios" (waste utilization), incorporating overlooked parts of ingredients into innovative components, such as making crumble and ganache from sweet potato skins. This vision extends to the dessert course, where he ensures creations follow the "linha pouco açucarada da doçaria japonesa," offering unexpected and natural flavor combinations that maintain elegance and surprise without excessive sweetness. Overall, Chef Santos strives to deliver an experience that is both familiar in its Portuguese essence and refreshingly new in its refined Japanese execution. Chef Santos's technical style is characterized by the precise and "irreprehensible oriental technique" applied to carefully selected, high-quality Portuguese products. His approach to flavor and plating is marked by innovation, surprising combinations, and visually striking presentations that elevate dining to an art form. He masterfully fuses seemingly disparate elements, creating dishes that are both harmonious and unexpected. Notable dishes reflecting his innovative style include the "Sashimi de shimesaba com tomate," which he describes as a "base de arroz de tomate cremoso finalizado com coentros coberta de uma tempura crocante," topped with traditionally cured mackerel or sardine. Another highlight is the "Yakimono de toro e batata," featuring ponzu-marinated, lightly braseada tuna belly served with potato foam, crisp, and nambazuke onion. His menu also presents: * “Misoshiro de caldeirada de raia e coentros” * “Couve dengaku com pilpil de bacalhau” * “Sashimi de lírio curado em eucalipto, com cogumelo shiitake e infusão de pinheiro” * “Nigiri de tomate assado” * “Nigiri de gamba riscada do Algarve” * “Nigiri de atum fumado com muxama” * A new version of “Tako Su e batata-doce de Aljezur” (featuring a terrine of Algarve octopus, purée of Aljezur yellow sweet potato, pearl onion, sunomono cucumber foam, and wakame powder) * “Carabineiro com cenoura algarvia e chawanmushi” * “Pregado, chouriço, broa e teriyaki” * “Sukiyaki de porco ibérico e pimentão” Desserts, often developed in collaboration with pastry chef Lara Figueiredo, maintain the restaurant's ethos of unexpected combinations and natural flavors. Examples include "Castanha, anis e binchotan," "Caranguejo das neves, bergamota e iogurte em diferentes texturas" (a complex creation with snow crab, bergamot, and various yogurt textures, including a base of family recipe yogurt cake), and "Miso e batata" (featuring multiple textures of potato and a nata ice cream with miso caramel, demonstrating a commitment to utilizing all parts of ingredients and providing freshness).

Mentored by José Avillez, Sergi Arola, Pedro Almeida.