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Team
Team

Professionals and Passionate

We are a 100% female team, united by a shared passion for cooking. From the founder to the chef instructors and the project coordinator, we all have culinary training and a deep love for gastronomy, along with a strong commitment to excellence.

With solid education and hands-on experience, we bring diverse perspectives and knowledge from the culinary world, making our team multidisciplinary and highly professional. From fine dining to traditional cuisine, from pastry to food styling, each member contributes with her expertise, enriching the experience we offer.

At Lisbon Cooking Academy, we believe that cooking is more than just a technique – it is also an art, a culture, and a way to create lasting memories. And we’re here to share that with you!

Chef Ana Viçoso

Founder, Development Chef

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Chef Ana Martins

Chef Instructor, Food Stylist

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Chef Rita Barbosa

Chef instructor, Pastry Chef

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Rita Jorge

Coordinator

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At Lisbon Cooking Academy we are passionate about cooking and believe that through it we can live unforgettable moments!

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Visit us: Rua Ilha Terceira N51 A | 1000-172 Lisboa

Metro: Linhas Amarela e Vermelha | Estação Saldanha | Saída Av. Duque D’Ávila

Linha verde | Estação Arroios | Saída Av. Morais Soares

Buses: 713, 716, 742 – Paragem Arco do Cego | 720, 726, 767 – Paragem Estefânia

Telephone: +351 924694321
(chamada para rede móvel nacional)

E-mail: info@lisboncookingacademy.com

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Chef Ana Viçoso

“I’m passionate about cooking and training! Only near the 30 years old I did had the courage to risk everything and throw myself headlong into the kitchen world. I do not regret it 1 min! I have already participated in amazing projects and I continue to learn every day! Now I’m fully dedicated with all my heart to a dream come true, the Lisbon Cooking Academy”

Professional Path

Besides her family and her 2 cats, Ana’s 2 big passions are cooking and training. She start by studying Leisure Management and Touristic Animation at Estoril Higher Institute for Tourism and Hotel Studies, where she met and shared house with culinary arts students. There she fell in love with the subject.

After the degree, she worked on the event business for a couple of years, and finally in 2013 she decided to pursue her passion for cooking. She was Head Chef of the Yes! Lisbon Hostel, that won an award for Best Hostel in the World at the time. She decided she would never “leave the kitchen”, and understood she needed to learn more, taking the Culinary Arts course at Lisboa Tourism and Hotel Studies School. She interned at the Michelin-starred Fortaleza do Guincho restaurant, and then developed the menu and opened the kitchen of Café Nicolau. She also worked as Head Chef at the Padaria Portuguesa, one of the country’s largest independent food franchises. She also worked as a cooking trainer at the Portuguese Institute for Employment and Professional Studies, as well as in private workshops. Lisbon Cooking Academy is her own project. ♡

  • Degree in Leisure Management and Touristic Animation – Estoril Higher Institute for Tourism and Hotel Studies
  • Trainer Professional Ability Certification
  • Head Chef Yes! Lisbon Hostel
  • Culinary Arts Technological Specialization Course – Lisbon Tourism and Hotel Studies School in partnership with Ecole Hotelière de Lausanne
  • Internship at Fortaleza do Guincho
  • Head Chef at Café Nicolau
  • Cooking trainer at Portuguese institute for employment and professional studies
  • Head Chef at A Padaria Portuguesa
  • Chef Instructor at Lisbon Tourism and Hotel Studies School.

Chef Ana Martins

“I find it funny when most of my professional colleagues say that they have been cooking since they were young and that they started very early between pots and pans. I didn’t and I feel like I started at the right time! I’ve always enjoyed being the ‘cook’ for my friends, but nothing very classy, ​​even with good reviews from them. That’s where I express myself between flavor and creativity and I found the opportunity to be with people who are different from each other at the academy and from whom I absorb and share knowledge, arriving home with a full heart! I am passionate about food design and I confess that in my opinion even a simple pork sandwich can be served in an almost artistic way.”

Professional Path

Her professional boom came with her participation in MasterChef Portugal in 2014, where she understood that, without any knowledge of what the professional kitchen area was, she reached the top 10 among thousands of candidates. She then decided to invest in kitchen training and studied kitchen management and production at EHTL. From then on, she never stopped working in the area and today she joins the Lisbon Cooking Academy team, always showing her gift… the gift of wanting to take care of and expressing her kind of crazy way of being to people through what she puts on the plate.

  • Catering assistant – Food Network  
  • Cooking and Pastry Technique – IEFP Training
  • Management and Production of Cuisine and Pastry – Lisbon Tourism and Hotel Studies School in partnership with École Hotelière de Lausanne
  • Cold Kitchen Sous Chef  – SSH Supreme, Estádio da Luz  
  • Private Chef –  Darwin Núnëz
  • Cooking Chef – Chef Nuno Queiroz Ribeiro  
  • Cooking Chef  – Marcos Prazer à mesa  
  • Trainer Chef – Lisbon Cooking Academy

Chef Rita Barbosa

“My passion for cooking has always been a journey of discoveries and sharing. I specialized in pastry because I love the precision and creativity it requires, transforming simple ingredients into delightful creations. More than that, I take great pleasure in sharing the rich Portuguese culture through the dishes I create. Each recipe is an opportunity to tell a story and invite people to experience a piece of the tradition that I hold dear.“

Professional Path

I began my culinary adventure with a course in cooking and pastry at ACPP – Association of Professional Chefs of Portugal, followed by a year working as a pastry chef at a restaurant in central Lisbon. In 2019, I embraced the opportunity to join the team at the Lisbon Cooking Academy, where I discovered another great passion: the joy of teaching. However, the COVID-19 pandemic brought abrupt changes, interrupting this upward phase. 

Faced with the unexpected, I traveled to London to start from scratch. There, I honed my techniques and knowledge by taking several courses at the prestigious Le Cordon Bleu school, eventually interning at one of the restaurants of the award-winning chef Joel Robuchon.
Upon my return to Portugal, I was able to restart a chapter with an irresistible offer to return to the Lisbon Cooking Academy. 

  • Cooking and Pastry in a Work Context – ACPP
  • Pastry Chef – Museu da Cerveja
  • Instructor – Lisbon Cooking Academy
  • Chef – Colégio Piloto Diese
  • Grand Diplôme – Le Cordon Bleu London
  • Culinary Management – Le Cordon Bleu London
  • Intern – L’Atelier, Robuchon London
  • Project Manager – Lisbon Cooking Academy

Rita Jorge

“Born in Mozambique and raised in Oporto, I arrived in Lisbon 10 years ago in pursuit of a dream of working in the field of Gastronomy. After my master’s degree in Gastronomic Sciences, I took a Culinary Arts course, where I met Ana Viçoso and a great friendship was born. Now, I accepted Ana’s challenge to join the Lisbon Cooking Academy team and I couldn’t be happier! I’m the one who receives your contacts and organizes all activities with our team of Chefs but I’m always ready to put on my chef jacket!”

Professional Path

Rita studied Agricultural Engineering at the University of Trás-os-Montes e Alto Douro, where she had the opportunity to go to Italy and study Agrotourism.

After giving several training courses in the agricultural area, she sought to deepen her knowledge in the food and wine area. In 2012 she read a newspaper article about the Master’s degree in Gastronomic Sciences and dropped everything in pursuit of the dream of approaching the world of Gastronomy. In the Master’s she missed some more knowledge of cooking techniques and embraced another challenge by joining the Culinary Arts course at the Lisbon Hotel and Tourism School. After having participated in several gastronomic events and passing through some excellent kitchens, Rita had the opportunity to work at AHRESP in an international Gastronomy project that was marked by a close proximity to great personalities in the area and by trips abroad promoting the best of our cuisine. Before Lisbon Cooking Academy, she also had the opportunity to work at Chefs Agency, with a team of specialists in the field of communication and Gastronomy events, managing internationalization projects and others linked to sustainability.´

  • Degree in Agricultural Engineering  – Universidade de Trás-os-Montes e Alto Douro
  • Curricular internship on Agrotourism in the Region of Úmbria – Universitá degli Studi di Perúgia, Itália
  • Manager of the project “Circuito do Vinho do Porto” – Fundação da Juventude, Porto
  • Master’s Degree in Gastronomic Sciences – Instituto Superior de Agronomia and Faculdade de Ciências e Tecnologia, Lisbon
  • Culinary Arts Technological Specialization Course – Lisbon Tourism and Hotel Studies School in partnership with Ecole Hotelière de Lausanne
  • Internship – L’AND Vineyards Resort, Montemor-o-novo
  • Cooking Chef – Restaurante Taberna da Rua das Flores and respective residences at “Tascas no Cais” (Cais do Sodré, Lisboa) and “Peixe em Lisboa” (Pátio da Galé, Terreiro do Paço, Lisboa)
  • Cooking Chef – Rib Beef & Wine, Hotel Pestana Vintage, Porto
  • Gastronomy, Quality and Special Programs – Associação de Hotelaria, Restauração e Similares de Portugal
  • Project manager – Chefs Agency
  • Project manager – Lisbon Cooking Academy