Chef Marina Serpa

Brief info

“In love with cooking from an early age, I learned from my grandmother to take my first steps in the area, with typical dishes and classic techniques, from the north to the south of the country. When Ana Viçoso, a former teacher, invited me to be part of the Academy, I didn't hesitate - uniting the passion for cooking with the direct contact with customers, developing and sharing experiences, and working with a team with the same vision? The niche was found within the area, and here I am very happy!“

Rita began her professional career studying Theater at the Lusófona University of Lisbon.
This was her dream a long time ago. The show, the production, the stages!
Although she loved the area, she quickly realized that she needed more in her life to feel complete. She realized at one point that she was always the one chosen to cook dinners for her friends, they suggest Rita to learn more about cooking, she found herself browsing cooking websites.
They were websites about courses, recipes, spaces and projects. In an impulse of courage, she joins the course of the Association of Portuguese Professional Cooks (ACPP). There, she had the opportunity to know the world of professional cooking and realized that her search was over.

She had an internship at the Pousada da Cidadela of Cascais in the Pestana group and then started working at the Beer Museum as Confectioner.
The truth is that sweets are her true gastronomic passion.

She was working on restaurants until she realized she was missing the ” public ” contact, which made the Lisbon Cooking Academy the best of both worlds.
The kitchen and the people gathered in one project. Also… in the background, deep down, it has its performative aspect too.

  • Degree in Performative Arts and Technologies – Lusófona University of Humanities and Technologies.
  • Certificate of professional training Cookery and Pastry Course in Work Context 7th Edition – Association of Portuguese Professional Cooks (ACPP)
  • Internship at Pousada da Cidadela de Cascais
  • Confectioner at Beer Museum