Fell in love in cooking when he was 18 years old, at that time he found a job as a kitchen assistant at his local home town Aveiro. By the time he was 20, he attended the excellent Hospitality and Cooking school in Fundão, Covilhã.
After completing his 3 year chef de partie training, he worked mostly within Portugal hotels and restaurants such as Casa da calçada in Amarante, the Yeatman Hotel in Vila nova de Gaia and Casa de Chá da Boa Nova.
He opened the first Bar Douro in London as headchef in 2015, later to leave in 2017 to take the executive chef position at Sublime Comporta in Alentejo.
Committed to combine local and seasonal vegetables engaged with the best seafood and meat the region can offer. Using both classic and modern techniques to create your perfect dinning experience atSense of Ofir.