PORTUGAL | Internationally acclaimed chef Rodolfo Lavrador has been appointed as the next Chef de Cuisine at Hotel Ritz Lisbon.
CURA at Four Seasons Hotel Ritz Lisbon enters a new chapter as Rodolfo Lavrador steps in as the new Chef de Cuisine. Succeeding Pedro Pena Bastos, Lavrador will continue CURA’s artistic culinary journey, honouring its philosophy while bringing his own refined vision to the award-winning restaurant.
Skilful curatorship – curadoria in Portuguese – remains the essence of CURA, where each dish is a masterpiece of craftsmanship and emotion. Like the modern Portuguese artworks that adorn the hotel’s spaces, CURA’s menu reveals depth and complexity beneath seemingly simple compositions. Lavrador, deeply rooted in Portuguese culinary traditions, is set to evolve the restaurant’s approach while maintaining its commitment to the finest seasonal ingredients and sustainability.
Lavrador’s journey to the top of CURA’s kitchen has been anything but conventional. Born into a family of lawyers, he first pursued law before his passion for cooking took over. His culinary path led him from Madrid to New York City, where he trained at an international culinary academy and worked in Agern, a Michelin-starred Scandinavian restaurant. London followed, with another Michelin-starred fine dining experience in the East End in Mãos, before he returned to Lisbon, first as head chef at Ofício, a contemporary Portuguese dining spot. Since joining CURA's team three years ago as sous chef, he has brought his international experience and deep appreciation for Portuguese flavours to the table. Now, as CURA's chef, Lavrador aims to elevate fine dining to a new level.
“Traditional Portuguese cuisine is deeply distinguished, with scents and flavours that everyone knows,” said Lavrador.
“We’re capturing the essence of our cuisine in a new way, a better way, a different way - using innovative techniques and fresh ingredients to elevate familiar flavours. That’s where the magic happens.”
Lavrador’s philosophy aligns seamlessly with CURA’s existing ethos: a commitment to quality, precision, and sustainability.
“With the climate situation today, we prioritise sustainability by carefully selecting our ingredients and minimising waste. It’s about respecting what we use and making every element count.”
Deeply involved in sourcing, Lavrador ensured the restaurant works closely with small farmers, fishmongers, and local artisans.
“It’s a symbiotic relationship,” he said, emphasising the dedication of suppliers who provide CURA with the freshest, highest-quality ingredients.
“Our seafood purveyors go to great lengths to bring us the best catch, and that dedication inspires everything we do in the kitchen.”
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