6 CHEFS AWARDED AT THE ‘CONTINENTE FOOD FESTIVAL’
During the Continente Food Festival’s two days, renowned Chefs Noélia Jerónimo, Diogo Rocha, Hélio Loureiro, Kiko Martins and Manuel Almeida prepare various typical delicacies, using only domestic products, and which visitors can try for 5 euros. The 5th edition of the Continente Food Festival takes place at Porto’s City Park, on June 8th and 9th, with free admission.
‘Cozinha Continente’ is a 2,800 m2 covered area, which will host these 5 national Chefs who will prepare national dishes such as Porto-style Tripe or Codfish Loin with creamy tomato rice and fresh herbs.
The food space also features the ‘Grelha do Chakall’ barbecue area, with a large quantity of freshly grilled meats, led by the well-known Argentinian Chef.
This edition also includes ‘Cozinha de Rua’ (Street Kitchen) with the classic hamburgers, pizzas or healthy and vegetarian options as well as dessert area. There’s also the ‘Praça dos Vinhos’ (Wine Square), with the presence of 35 national wine producers and 5 producers of charcuterie for pairings, totalling 4,500 m2 and 600 m2 of covered terrace.
The festival’s full programme and music line-up are announced through the brand’s platforms and social media.
‘COZINHA CONTINENTE’ CHEFS
Noélia Jerónimo
Noélia was born in Tavira and started working at the age of 14 serving tables in a pastry shop.
She then worked in a pizzeria, spreading dough and toppings, until she decided to open a restaurant, Noélia & Jerónimo, in Cabanas de Tavira, in the Algarve. Tuna and oysters are among the products she likes to work with the most.
Diogo Rocha
Diogo Rocha is a Portuguese chef renowned for his passion for high-quality ingredients and his unique culinary approach. With extensive training and extensive professional experience, he has held prominent positions in renowned restaurants, such as ‘Terreiro do Paço’ and ‘Villa Joya’, and is the author of award-winning cookbooks. His restaurant, ‘Mesa de Lemos’, won a Michelin star, becoming a landmark in Viseu’s gastronomy. Diogo Rocha is also recognized for his sustainable practices in catering, having received the first Green Star by the Michelin Guide in 2022.
Hélio Loureiro
Gastronomer, with more than 30 years of experience. He is the author of dozens of gastronomy books. He investigates the art of cooking to learn about the past, to better prepare food in the present and to leave a legacy of modernity for the future. Chef Hélio Loureiro’s signature dishes reinvent traditional cuisine with new palates.
Kiko Martins
Chef Kiko, as he likes to be called, was born in Brazil, grew up in Portugal, studied in Paris at the famous ‘Le Cordon Bleu’ school and travelled to 24 countries to absorb and bring the best there is in our world’s kitchens. He is one of the most famous chefs in Portugal. He prepares good chic cuisine in Portuguese fashion.
Manuel Almeida
Cod is the great passion of this culinary master from Porto. The recipes, with genuine Mediterranean ingredients, are inspired by the regions on the banks of the Douro River. Chef Almeida leaves no creation without a personal touch, unleashing creativity and the discovery of flavours.
Chakall
Born in Argentina to parents from various backgrounds, he divided his time between schoolbooks and homework at his mother’s restaurant from a young age. He says he had had enough of the smell of fried food and decided to take on journalism. To discover himself, he travelled the world and fell in love with cooking again. On this path of discovery, adopting the turban as a brand image, he anchored in Portugal two decades ago.
‘Cozinha Continente’ is a 2,800 m2 covered area, which will host these 5 national Chefs who will prepare national dishes such as Porto-style Tripe or Codfish Loin with creamy tomato rice and fresh herbs.
The food space also features the ‘Grelha do Chakall’ barbecue area, with a large quantity of freshly grilled meats, led by the well-known Argentinian Chef.
This edition also includes ‘Cozinha de Rua’ (Street Kitchen) with the classic hamburgers, pizzas or healthy and vegetarian options as well as dessert area. There’s also the ‘Praça dos Vinhos’ (Wine Square), with the presence of 35 national wine producers and 5 producers of charcuterie for pairings, totalling 4,500 m2 and 600 m2 of covered terrace.
The festival’s full programme and music line-up are announced through the brand’s platforms and social media.
‘COZINHA CONTINENTE’ CHEFS
Noélia Jerónimo
Noélia was born in Tavira and started working at the age of 14 serving tables in a pastry shop.
She then worked in a pizzeria, spreading dough and toppings, until she decided to open a restaurant, Noélia & Jerónimo, in Cabanas de Tavira, in the Algarve. Tuna and oysters are among the products she likes to work with the most.
Diogo Rocha
Diogo Rocha is a Portuguese chef renowned for his passion for high-quality ingredients and his unique culinary approach. With extensive training and extensive professional experience, he has held prominent positions in renowned restaurants, such as ‘Terreiro do Paço’ and ‘Villa Joya’, and is the author of award-winning cookbooks. His restaurant, ‘Mesa de Lemos’, won a Michelin star, becoming a landmark in Viseu’s gastronomy. Diogo Rocha is also recognized for his sustainable practices in catering, having received the first Green Star by the Michelin Guide in 2022.
Hélio Loureiro
Gastronomer, with more than 30 years of experience. He is the author of dozens of gastronomy books. He investigates the art of cooking to learn about the past, to better prepare food in the present and to leave a legacy of modernity for the future. Chef Hélio Loureiro’s signature dishes reinvent traditional cuisine with new palates.
Kiko Martins
Chef Kiko, as he likes to be called, was born in Brazil, grew up in Portugal, studied in Paris at the famous ‘Le Cordon Bleu’ school and travelled to 24 countries to absorb and bring the best there is in our world’s kitchens. He is one of the most famous chefs in Portugal. He prepares good chic cuisine in Portuguese fashion.
Manuel Almeida
Cod is the great passion of this culinary master from Porto. The recipes, with genuine Mediterranean ingredients, are inspired by the regions on the banks of the Douro River. Chef Almeida leaves no creation without a personal touch, unleashing creativity and the discovery of flavours.
Chakall
Born in Argentina to parents from various backgrounds, he divided his time between schoolbooks and homework at his mother’s restaurant from a young age. He says he had had enough of the smell of fried food and decided to take on journalism. To discover himself, he travelled the world and fell in love with cooking again. On this path of discovery, adopting the turban as a brand image, he anchored in Portugal two decades ago.