Antonio Sousa
- October 2026
- Member since
- 2–12
- Guests
- 16
- Years experience
About Antonio Sousa
Trained by the School of Hotel and Tourism of Lamego, I have over a decade of experience in excellence gastronomy, having developed most of my professional career over 13 years in Lisbon.
For five years, I was part of the team at the 100 Maneiras restaurant, a period in which the restaurant won a Michelin star. I also worked at Hotel Dom Pedro Palace, at the Eleven restaurant, distinguished with a Michelin star, and at Hotel Palácio Ludovice, performing duties as Sous Chef in these units.
My career also includes an internship at Noma, in Copenhagen, a restaurant recognized as the best in the world in 2013, 2014 and 2015.
Currently, I work as Head Chef at MS Collection Mosteiro de Arouca, a five-star hotel, where I combine technique, creativity, rigor and attention to detail in creating high-quality gastronomic experiences.
With experience in author cuisine, contemporary gastronomy, menu development and team leadership, I am now looking to expand my activity to the world of private chefs, providing personalized, exclusive and memorable gastronomic experiences.
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.
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