Portuguese cuisine with character: tradition reinvented with creativity and technique.

Originally from Minho, a region in northern Portugal known for its verdant landscape, rich agricultural and gastronomic tradition, and its production of green wine (vinho verde), Rui Martins claims to be Minhoto by origin and vocation, with a proud identity, which also implies a strong connection to the products, flavors, and culture of his homeland.

Rui Martins represents the new vanguard of Portuguese cuisine. Trained in the kitchen and winner of multiple awards—including the ChefeCozinheiro do Ano in 2016—he has built a solid career as a gastronomic creator, restaurant project manager, and trainer. His career includes stints at some of Europe's greatest culinary temples, such as El Celler de Can Roca.

With a cuisine of contrasts, Rui defines his style as “tradition vs. modernity”: dishes with intense flavor, rooted in local produce, and executed with creative freedom, daring, and technical rigor. His motto is clear: create increasingly intense experiences, without limits.

Presentation | IN INTERNATIONAL KEY
Global cuisine, fusion cuisine
Tuesday, November 11, 1:00 p.m.

In his presentation, Rui Martins will reflect on how gastronomic fusion, the reinterpretation of local products, and openness to other cultures give rise to a contemporary cuisine that transcends borders without losing its identity. A personal vision of global cuisine with a Portuguese soul.