Chef Rita Barbosa

Brief info

“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 Journey

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