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RESERVATIONS
Rui Rebelo
20 years of
experienceRui began his training at the University of Caxias do Sul. unwind
the formality of the Brazilian school, he fed his experience in a street
food caravan in London.
He continued his training at CETT - University of Barcelona -
where he completed the Executive and Creative Chef of High
Gastronomy Masters, and also studied Innovative Techniques and
Technologies in Molecular Gastronomy. Then, Rui reached for the stars:
the cuisine of Alkymia (1 Michelin star) and Abac (2 Michelin stars),
both in Barcelona.
He learned from Ferran Adrià the binomial Emotion/Technology, from Joan
Roca the pursuit of excellence and from Ramon Morató - the world's best
chocolatier - the sophistication of sweetness. In his professional menu is
also the experience in 100 Maneiras restaurant, McDonalds and
Tróia Design Hotel.
Rui Rebelo also manages caterings, having already supplied the kitchens of
the Cannes Film Festival, Rock in Rio and the Mario Viegas Theater, among others.
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Rui Rebelo
Rui began his training at the University of
Caxias do Sul. unwind the formality of the
Brazilian school, he fed his experience in a
street food caravan in London.
He continued his training at CETT - University
of Barcelona - where he completed the
Executive and Creative Chef of High
Gastronomy Masters, and also studied
Innovative Techniques and Technologies
in Molecular Gastronomy.
Then, Rui reached for the stars: the cuisine of
Alkymia (1 Michelin star) and Abac
(2 Michelin stars), both in Barcelona.
He learned from Ferran Adrià the binomial
Emotion/Technology, from Joan Roca
the pursuit of excellence and from Ramon
Morató - the world's best chocolatier -
the sophistication of sweetness.
In his professional menu is also the experience
in 100 Maneiras restaurant, McDonalds and
Tróia Design Hotel.
Rui Rebelo also manages caterings, having
already supplied the kitchens of the Cannes
Film Festival, Rock in Rio and the Mario
Viegas Theater, among others.
