Tiago Emanuel Santos
Head Chef at Quorum restaurant
Consultant Chef at O Baco restaurant
Executive Chef at Montepinto Group
Brand Ambassador at Kenwood company in Portugal
Creative Food and Beverage Manager at Ciprotur Hotel Group
Tiago Emanuel Santos, a native of the parish of Sarilhos Pequenos near Lisbon finds himself in the roots of his ancestors who were fishermen. There down by the Tagus river he discovered his roots and origins, which ignite the fire of Tiago’s cuisine. He manages to intertwine Portuguese traditions with technology and creativity bringing this country’s gastronomy to a whole new gastronomic level.
At the age of 31 already being a new great value of Portuguese cuisine, he has contributed to numerous projects and establishments like a multinational group with interests in Portugal and Venezuela Montepinto Group as Executive Chef; Kenwood Group in Portugal as their Ambassador; Quorum Restaurant in Lisbon as Head Chef; O Baco Restaurant as Consultant Chef; and Creative Food and Beverage Manager of a big hotel chain in the Azores Islands Ciprotur Hotel Group.
Having opened successful restaurants in Porto and Lisbon, Chef Tiago Emanuel Santos continued growing as a professional working in various hotels like Areias do Seixo Charm Hotel, Penha Longa Ritz Carlton Resort and Spa, also at Champagne Group Portugal, Technical and Professional School of Moita, 3D Kitchen Project as Chef, and working as Cook in world-recognized restaurants like Alinea, WD 50, or Blue Hill.
A graduate in Geography and Regional Planning, he followed his training in cooking through the Estoril School of Hospitality and later Harvard University, John Paul from Haute Cuisine to Soft Science Matter.
At Creative Chefs Summit 2019 Tiago will cook:
- Horse mackerel with textures of root vegetables and a 6 month fermented onion jus;
- Sweet Blood Foam, Cheese Tart from faial in Azores, Tomato Ice Cream with dried nuts gel;
- Pork Belly Sous Vide with Chicharo in a calf Knee Joint brot, Pigs head Jus and textures of portuguese Kale.