Lucas Dias

I was born and raised in Portugal, where my passion for food began long before I stepped into a

professional kitchen. Some of my earliest memories are of family meals, fresh seafood, wood fires, olive

oil, and recipes passed down through generations. Those experiences shaped the way I see food today.

After graduating from the School of Hospitality and T ourism of Oeste, I moved to London with one goal:

to become the best chef I could be. Every kitchen taught me something different, from the fast pace of

busy gastropubs to the precision and discipline of Michelin-starred restaurants.

Throughout my career I’ve had the privilege of leading teams, creating menus, opening new chapters for

restaurants, and mentoring young chefs. But what has always driven me isn’t titles, it’s the pursuit of

excellence. I believe there is always another technique to master, another ingredient to discover, and

another story to tell through food.

One of the defining moments of my career was working at La Chapelle, a Michelin-starred restaurant,

where I experienced the level of precision, discipline and attention to detail required in fine dining.

As Head Chef at The Laslett Hotel, I led a professional kitchen, overseeing menu creation, cost control,

food safety, supplier relationships, and the development of my team while maintaining high standards of

service.

This journey is still only beginning. My ambition is to continue growing as a chef, to represent

Portuguese cuisine on an international stage, and one day open a restaurant that reflects everything I’ve

learned—a place where tradition meets innovation, where every plate has meaning.