Considered one of the great Portuguese chefs, José Avillez stands out due to his enterprising spirit and his willingness to go one step further.
At the moment he has five restaurants in Lisbon and one in Oporto. While offering different culinary experiences, they all express his enormous passion for cooking:
At his Belcanto restaurant, distinguished with two Michelin stars and elected one of the best 100 restaurants in the world, achieving 91st place in the prestigious “The World’s 50 Best Restaurants List”, one can enjoy Portuguese cuisine revisited in a sophisticated atmosphere that still provides some of the former romance of the Chiado district. This is the style that truly defines José Avillez and expresses the course of his creativity.
Cantinho do Avillez is a relaxed meeting point in Lisbon, as well as in Oporto. Here you can sample a new style of Portuguese cuisine, clearly influenced by the chef’s travels.
Mini Bar is José Avillez’s first gourmet bar. Located in São Luiz Theatre it has sure brightened up Chiado’s evenings and nights offering a new entertainment concept. Monday to Sunday, from 7.00 pm onward, José Avillez offers a Drink’s Menu, and small and varied gastronomic experiences full of flavour, wonder and fun that can be savored in the bar area or in the tables reserved for dinner. This is not a traditional restaurant. Here, not everything is what it seems.
Café Lisboa was designed to bring new life to São Carlos Square. Café Lisboa is part of the São Carlos National Theatre and has a beautiful terrace. At Café Lisboa one can simply drink coffee, have a snack, eat lunch or dinner or simply enjoy a drink, at any time, from 12 midday to 12 midnight, seven days a week.
Pizzaria Lisboa is the fulfilling of an old dream. Since he was young José Avillez dreamed of opening a pizzeria, perhaps because he was fascinated by how pizza has travelled around the world, or perhaps because he loves the fun, family atmosphere of pizzerias, or perhaps even because he loves a challenge, and, quite probably, for all these reasons.
To José Avillez, cooking has always been a passion. Yet, it was only in his senior year of his Business Communication degree that he decided to become a chef. In that same year, he had individual study sessions with Maria de Lurdes Modesto and took a traineeship in the kitchen of Antoine Westerman, at Fortaleza do Guincho restaurant. After finishing his degree, he perfected his education by taking several trips, training courses, traineeships and professional experiences, namely his work with José Bento dos Santos as Gastronomy Professional at Quinta do Monte D’Oiro, the training at Alain Ducasse’s school and the traineeship at Eric Frechon’s kitchen, at the Bristol Hotel, which now has three Michelin stars. But it was the traineeship at El Bulli, with Ferran Adrià, that really changed his career. In 2008 he was invited to the post of Head Chef of the renowned Tavares restaurant, where in little more than a year he was awarded a Michelin star.
José Avillez heads a take-away service called JA at Home, open since 2007.
Together with José Bento dos Santos and the Quinta do Monte D’Oiro vineyard he launched JA wines, bearing his signature: JA Red, JA White and JA Rosé.
José Avillez has also contributed to countless Portuguese and foreign books and is the author of “Um Chef em Sua Casa” (“A Chef in Your Home”) (over 15 000 copies sold). The success of that first book led him to publish his second work “Petiscar com Estilo” (“Snacking in Style”) a year later. In 2013 he returned to writing with the bilingual (Portuguese and English) book “Cantinho do Avillez – As Receitas” (“Cantinho de Avillez – The Recipes”), which reveals some of the more popular recipes and most requested dishes served at his Cantinho do Avillez restaurant.
José Avillez also authors and hosts TV and radio cooking shows. The highly successful programme “JA ao Lume“ (“JA at the Stove”) broadcasted on SIC Mulher channel, which had 3 seasons. “Combinações Improváveis” (“Improbabilicious”) is José Avillez’s new TV show, also on SIC Mulher channel. “O Chef Sou Eu” (“I’m the Chef”) is a new morning show at Comercial Radio that airs from Monday to Friday at around 8.30, during which José Avillez suggest recipes, shares cooking tips and replies to listeners’ questions.
RECOGNITIONS AND PARTICIPATIONS
José Avillez’s Belcanto was elected one of the best 100 restaurants in the world, achieving 91st place in the prestigious “The World’s 50 Best Restaurants List”.
He was awarded the prize “Gastronomia David Lopes Ramos 2014” by “Revista de Vinhos” magazine.
Received the prize “Chef of the Year” by WINE magazine.
The Guide “Boa Cama Boa Mesa” (Expresso newspaper) awarded Belcanto the Gold Fork.
Received two prizes by the prestigious gastronomic blog Mesa Marcada: 2014 Chef of the Year and 2014 Restaurant of the Year, awarded to the Belcanto restaurant.
Belcanto was awarded two Michelin stars.O Belcanto foi distinguido com uma estrela Michelin.
The Guide “Boa Cama Boa Mesa” (Expresso newspaper) awarded Belcanto the Gold Fork.
Awarded two prizes by the prestigious gastronomic blog Mesa Marcada: 2013 Chef of the Year and 2013 Restaurant of the Year, awarded to the Belcanto restaurant.
He was awarded the prize “Chef of the Year” by the guide “Boa Cama Boa Mesa” (Expresso newspaper).
The Guide “Boa Cama Boa Mesa” (Expresso newspaper) awarded Belcanto the Platinum Fork, the most praised award granted by this guide.
Belcanto was nominated for the first annual Foodie Top 100 Restaurants: Europe, UK & Asia Pacific list.
Belcanto was awarded the Repsol Three Suns award by Guia Repsol 2014.
He was invited by Chef Nuno Mendes to take part in the 1st edition of the CRAFT event at the Viajante restaurant in London.
He took part in the “Millesime Madrid” event, an exclusive and highly renowned gastronomic meeting.
Invited by Joana Vasconcelos to serve the artist’s inauguration dinner at the Venice Biennale.
Belcanto was awarded a Michelin star.O Belcanto foi distinguido com uma estrela Michelin.
For the second time, he was invited to participate in “Madrid Fusión” the largest cuisine congress worldwide.
Belcanto was awarded the prize “Restaurant Revelation” by the “Boa Cama, Boa Mesa” Guide (Expresso newspaper).
He was elected “Master Negotiator 2012” by the INV – Instituto de Negociação e Vendas.
He was invited to prepare the inauguration dinner of Joana Vasconcelos’s exhibition at the Palace of Versailles in Paris.
He was awarded the prize “Sabores del Arco Atlántico” by Gijón Tourism Office (Spain).
He was invited to participate in the Year of Portugal in Brazil and in the Year of Brazil in Portugal celebrations.
He was invited to participate in “Millesime Mexico” the largest and most important cuisine congress in Mexico.
distinguido com o prémio Sabores del Arco Atlántico, atribuído pelo Turismo de Gijóndistinguido com o prémio Sabores del Arco Atlántico, atribuído pelo Turismo de Gijón
He was elected “Chef of the Year – 2010” by the magazine WINE – A Essência do Vinho.
He was awarded the Silver Medal of Merit for Tourism by the Portuguese government.
Was elected “Personality of the Year 2009 in Gastronomy” by the magazine WINE – A Essência do Vinho.
By invitation of Tourism of Portugal, he took part in Fitur 2010, the International Tourism Fair of Madrid, in which he carried out two presentations of food design.
Was one of the Portuguese Chefs invited to the Montreal High Lights Festival.
The Guide “Boa Cama Boa Mesa” awarded Tavares restaurant the Platinum Fork, the highest honor granted by this guide.
By invitation of AEP – Portuguese Business Association, he participated in Moscow Market Week, in Russia, where he made a presentation on Portuguese gastronomy and products.
By invitation of Tourism of Portugal and the Portuguese Gastronomy Association he was involved in the presentation of the program Taste Portugal, to strengthen Portugal has a premium gastronomic travel destination.
He participated in the meeting held by His Excellency the President of the Portuguese Republic with young Portuguese chefs, and was one of the five Chefs invited to address the audience.
He was awarded the Medal of Honour by AHRESP (The Hotel, Catering and Similar Services Association of Portugal) for important contributions and services provided.
Tavares restaurant was awarded a Michelin star.
He was awarded the prize “Chef of the Year” by the Portuguese Academy of Gastronomy.
Tavares was awarded the prize “Best Restaurant of the Year 2008”, by the magazine Revista de Vinhos.
He took part in “Madrid Fusión”, the largest and with the most extensive media coverage cuisine congress worldwide. He was the first Portuguese chef invited to this event.
He joined the Portuguese team that contributed in “Millésime Madrid”, a meeting of superior gastronomic value with all the Spanish top chefs working together. In this event he was the only Portuguese chef invited to work side by side with the elite group of the Maestros Millésime, formed by Spanish top chefs.
He was designated one of the 100 Contemporary Chefs by Ferran Adrià, in the book COCO, published by Phaidon.
He was nominated “Chef of the Year” by Mesa Marcada, the prestigious gastronomy blog, and Tavares was nominated “Restaurant of the Year”, by the same blog.
He was awarded the prize “Chef D’Avenir” by the International Academy of Gastronomy.