Rui Moreno
- October 2026
- Member since
- 2–12
- Guests
- 13
- Years experience
About Rui Moreno
I am an Executive Chef and Portuguese cook with over 13 years of professional experience in the kitchen and more than two decades linked to catering and hospitality.
My cuisine has Portuguese roots, but I like to interpret it freely. I value the product greatly, seasonality and flavours with identity, seeking to balance tradition and creativity without losing the essence of each ingredient. I like to create dishes that have memory, but that also bring some surprise.
Cod marked an important part of my journey, especially as Executive Chef and co-founder of Clube do Bacalhau (2015-2023), in Lisbon. Later, at Casa da Figueira Grande, I developed a cuisine more connected to the territory, seasonal products and the creation of gastronomic experiences.
Among the dishes I am most proud of are my cod interpretations, fish and seafood rice dishes, dishes that cross sea and land and tasting menus that I seek to build as a true narrative at the table.
For me, cooking is above all creating an experience: respecting the product, working technique well and, in the end, being able to provoke an emotion - even if it's simply making someone smile.
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.
