Tiago Alexandre Valente
"The product is our origin. Simplicity, our path."
- August 2026
- Member since
- 2–12
- Guests
- 18
- Years experience
About Tiago Alexandre Valente
I am an Executive Chef with a career built between the kitchen, team management and the development of restaurant and hospitality concepts.
Throughout my career I have participated in different projects, including pre-opening and opening processes, taking on responsibilities that go far beyond creating a menu. I believe that a Chef's role also involves leadership, organization, cost control, product selection, supplier relationships and, above all, the ability to build a team that shares the same vision.
My cuisine has a strong connection to the sea and Portuguese products. I like to work with fish and seafood respecting their identity, prioritizing quality products, seasonality and techniques that enhance the ingredient rather than hide it.
I seek contemporary cuisine, but recognizable: with technique, balance and careful presentation, without losing the memory and simplicity of Portuguese flavours.
I see each restaurant as a global project. I am interested in both what happens inside the kitchen and the experience that is built around the table - from the choice of crockery and wines to the way a dish reaches the customer.
For me, cooking continues to be essentially this: respecting the product, leading by example and creating experiences that make people want to return to the table.
What's included
Everything a dinner needs, handled.
Menu planning
A menu designed around your occasion, tastes and dietary needs.
Grocery shopping
The chef sources every ingredient fresh, from trusted suppliers.
Cooking at your place
Everything is prepared in your kitchen, course by course.
Table service
Each course is plated and served at your table.
Full cleanup
The kitchen is left the way it was found, or cleaner.
Secure payment
Pay online to confirm your booking, no surprises afterwards.
Good to know
Common questions
Once you submit a request, chefs review your event details and respond with a custom menu proposal and final price. You can discuss adjustments through the platform. Once you are happy with the menu, you confirm and pay a 30% deposit to secure the date; the balance is charged the day after the event.
Book this chef
Tell us where and when, the chef replies with a custom menu proposal.
