TIAGO BONITO: THE ELEMENT OF SURPRISE

Tiago Bonito is the executive chef at Largo do Paço, the Michelin-starred restaurant previously run by renowned Chef André Silva at the Casa da Calçada Hotel, Amarante. His goal is to find ways to surprise his customers and, in turn, ensure they come back for more.

To what degree do the ingredients you use influence your menu offerings?

The ingredients always determine my menus and therefore need to be mainly sourced from the region to ensure freshness. Furthermore, to guarantee quality, we work with small local producers of organic vegetables and have direct contact with most of our suppliers. This is due to the fact that we want to share the best we have to offer at the right time with our customers. For instance, in winter, fresh catch and wild mushrooms are popular. In spring, asparagus, meat and milk take center stage, while in summer, fruits, fresh fish and other types of seafood are in demand. Keep in mind that the ingredients are the soul of the dish, which we are obliged to respect.

What or whom do you regard as your greatest influences?

My greatest influences come from experiences, mentors, chefs, literature and traditions. My sources of inspiration come from memories, childhood, home, family and seeing others happy! As for the biggest challenge of translating ideas into reality, we always ensure that the products do not lose their identity or essence by respecting their origins, traditions and culture.