Chef Alexandre Silva Loco Restaurante, Lisbon
I believe in Portoguese cuisine
interview and photos
Roberto Savio
Where were you born and raised?
I was born and raised in Abrigada,
a small village with vineyards,
60km from Lisbon.
What and who were the catalysts
that stimulated your interest in
becoming a Chef?
I think my Grand Father, a man
from the fields, passed down
to me the passion for genuine
products and the constant
search for the best produce, the
best animals, the best fruits and
vegetables. What is your culinary philosophy?
Let´s take a walk down memory
lane. Where did you study and what
were your internships like, by that
time? What about your gastronomic
aspirations for Winter - Xmas time
2017?
I studied in the Escola de Hotelaria
e Turismo de Lisboa and my
first internships were at the
Hotel Lisboa Plaza and at the
Restaurante Bica do Sapato.
Respect for raw materials,
0% waist, and work only with
Portuguese products. I believe
that doing Portuguese cuisine
means cooking with Portuguese
products.
My idea is to work around
the citrus world: most people
associate it with summertime, but
it’s a winter product in Portugal so
I will try to do a fresh cuisine that
can suit winter.
Rabbit liver
and potato Skin
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