TRUE TO HIS HERITAGE
Macau’s António Restaurant welcomes its new chef, David Abreu; despite it being his first major appointment, the Waterside Inn alumnus certainly presents a promising future.
almost, and I contemplated a change in environment. It made a lot of sense at the time – I had no attachments, no girlfriend, and no children – and I craved for an adventure, especially one that would help me grow as a chef.
I was at the Four Seasons in Lisbon when I went through this, and I told my head chef about this decision that I was contemplating. He was very understanding and told me that he would look out for potential opportunities for me. As luck would have it, the very next day he called me into his office and told me that the Four Seasons Hampshire was looking for someone to join the team. I felt that the English country side was a far enough departure from what I was used to, so I took up the offer. I haven’t looked back since.
How has your time at the Waterside Inn influenced the way you approach food?
It was always a dream of mine to eventually work in a Michelin-starred kitchen; so when the opportunity to join the Waterside Inn came up, how could I say no? The experience I got was life changing. It was a constant learning curve, and I found myself having to grow each day. You really have to perform at the highest level possible and give nothing less than 100 percent. I lived and breathed the kitchen there. I would even say I learned more in my two years there then I would have in 10 years elsewhere.
How then, would you describe your culinary philosophy?
I wouldn’t call it my own philosophy, per se. Especially now in the age of information, I think most tend to develop theirs based on certain chefs they know of or have worked with before. We build our identity based on those that came before us. Nonetheless, there are three things that I cannot compromise on: cleanliness, teamwork and love. A clean environment helps give a clear mind, and one can really focus on the flavours and dishes that one plates. Ultimately, without teamwork and love, a kitchen can never truly serve up exceptional cuisine.
As a Portuguese native, how do you intend to approach your role in António?
I really like being in Taipa Village as it feels exactly like a slice of Lisbon, even down to the street lamps, buildings and architecture. That being said, Macau does have its own brand of gastronomy, mixing some Portuguese influence with the Chinese base.