Angola

Nário Tala

Chefe de Cozinha

PERFIL PESSOAL

Sou um Chef de cozinha muito dedicado à criação de novas propostas sustentáveis e úteis. Responsável, organizado, prático, comunicativo, criativo e inovador, que contribui para o meu País na área de hotelaria e serviço de excelência.

REALIZAÇÕES

Diploma de Mérito pelos serviços prestados durante a minha nomeação de serviço nos Emiratos Unidos Árabes, por 3 anos;

Chef Privado por 12 anos entre a Angola e Namíbia;

Consultor e Formador para Restaurantes e Bares;

Organização e Gestão de Eventos Corporativos;

Mais de 200 jantares executivos e protocolares já organizados entre Emirados Árabes Unidos, Namíbia e Angola.

COMPETÊNCIAS E INTERESSES

Tenho habilidade em gestão de cozinha, empratamento, saladas e grelhados, em jantares privados, sobretudo. Tenho interesse em trabalhar em residências oficias e restaurantes.

PERCURSO PROFISSIONAL

Estagiário Sénior no Hotel Hilton Namíbia- 2012

Chef de Cozinha Café Náutico Luanda - 2015 

Gestor de Eventos no Grupo Boa Vida - 2017

Chef de Cozinha Players Sport Bur - 2019

Chef Privado nos Emirados Árabes Unidos - 2020-2023

EVENTOS REALIZADOS

Recepção de Sua Excelência Primeira-Dama da República de Angola, Ana Dias Lourenço

Recepção de Sua Alteza Príncipe de Abu Dhabi;

Recepção do Corpo Diplomático da CPLP acreditado nos Emirados Árabes Unidos;

Recepção de Sua Excelência ex- Presidente da Coreia do Sul, Moon Jae-in.

LOCAIS DE TRABALHO

Angola

Namíbia

Residência Oficial de Angola nos Emirados Árabes Unidos

Hotel Four Sison e Academia de Arte (Abu Dhabi).

PERCURSO ACADÉMICO

Formação em Gestão de Eventos e Recepção de Alto Luxo-2012

Técnico Superior em Marketing Publicidade e Relações Públicas – 2014;

Escola Argentina de Grelhado - 2021 Silver Spoon – 2023:

- Formação em Segurança Alimentar

- Formação em Controlo e Cálculo de Comida

- Formação em Primeiro Socorros

Portugal

Martinho Moniz

Executive Chef Martinho Moniz - 43 years of life, 25 years of passion for gastronomy

Trusted professional who leads with integrity. Resilient professional skilled in adapting to new 

situations, managing change, and navigating complex environments.

Chef Martinho has a passion for sustainability! He develops sustainable menus by incorporating sustainable ingredients sourced from organic farms and from his own signature garden that offers aromatic herbs utilized in his dishes. In addition, the Chef utilizes coffee grounds as fertilizer of aromatic herbs. The garden is a landmark left by Chef Martinho in every place he works, and a place where restaurant clients and Macao students are invited to visit. With a strong sustainable mindset, the Chef contributes to climate change and biodiversity — considered two increasingly important ESG material topics for businesses, and in the radar of many investors for investment decision making.

Martinho Moniz is one of the most distinguished Portuguese Chefs in Macao. Outstanding traditional culinary skills allied with his contagious personality and easy smile are the key pillars for his own reputation among the local community, and in the most diverse segments of the business — from traditional and genuine local families in Macao to the most illustrious individuals in the society.

Born on November 11th, 1980 and grown up in a picturesque village called Barreira, located near Fatima, in Central Portugal. Chef Martinho developed a passion for cooking and an interest for the regional and traditional cuisine of his village. He decided that he wanted to make people happy through food and embraced a career in culinary.

After attending the culinary school, he started his professional path in the high ranked Portuguese culinary gastronomy from the north to the south of the country. He worked at Pestana Palace Hotel as an Executive Sub-Chef and managed a team of 40 including a la carte, room dinning and banqueting over 5 years.

Following a promising dream to learn and understand the worldwide culinary culture, Martinho moved to Hong Kong in 2009, for the opening of Casa Lisboa in LKF, Central, and settled his name in the gastronomic world, where he was the mastermind behind the first authentic Portuguese food experience.

From there, the city of Macao sounded a very appealing and ambitions challenge because of its culinary gems, interlinking the West and East. The Chef embraced another new challenge by opening the first fine dining Portuguese restaurant in Macao's-`Guincho a Galera' at Hotel Lisboa, where he created a new Portuguese culinary concept.

Three years later, the opportunities kept blooming as well as his desire to settle in a place that he could call home, so Hotel Rocks, Vic's restaurant came into the picture. Everyone that knows Martinho, can immediately feel his passion for cooking and creating strong bonds with people. That's what makes him so unique!

Martinho not only operates in the kitchen, but he also brings new challenges and ideas for the restaurant to keep its success and momentum. His leadership skills, great experience with wine pairing, deep knowledge of Portuguese, Chinese, and Macanese gastronomy, and vast experience make his aptitude exceptional.

Chef Martinho's areas of expertise include, solid organizational, leadership and team-building skills, as well as creation of award-winning menus. He develops sustainable and innovative culinary concepts, and brings authenticity in the Portuguese and Macanese cuisine creating value to UNESCO patrimony — the gastronomy.

Additional skills include but are not limited to innovative menu development, restaurant operations management, fine dining / a la carte / banquet services, new facilities start-up & brand building, special event planning & management, team-building & training, food preparation & presentation design, system automation, business / revenue growth, quality assurance & control, guest relations & media interviews, and inventory & purchasing management.

São Tomé e Príncipe

Maria das Dores Rosa de Pina dos Prazeres da Trindade Batista

Chef de Cozinha Tradicional Santomense

Nascida na Ilha do Príncipe, em 13 de Abril 1962

Experiência Profissional

Tem uma empresa constituída de nome DSE (Dores Serviços e Eventos);

Tem um restaurante na Cidade de Santo António, Ilha do Príncipe;

Trabalhou como catalogadora no Hospital Doutor Manuel Quaresma Dias da Graça;

Gestora da Dieta do Hospital Doutor Manuel Quaresma Dias da Graça.

Participou

Em diversas feiras gastronómicas;

No 4.º Congresso de Educação Ambiental;

Na Comemoração do Centenário da Teoria de Relatividade que teve a Ilha do Príncipe como palco principal.

Timor Leste

Delfina Maria Baptista Guterres

TRAINING 

21 September – 15 November 2007

Attended training course of Biotechnology Application on Food Industries at Beijing -China

In July 2013

Attended International Fair in Lisboa, Portugal to present Timor Leste traditional food and local products.

In October 2016

Attended 8th Edition of Cultural Week of China and Portuguese speaking countries in Macau.

In October 2019

Attended Festival of Gastronomy “the world taste” of Portuguese Speaking Countries in Macau

In September 2023

Participated in a Program Television called “Women and Children to consumes daily protein food”. The project was organized by Office of President of Republic of Timor Leste in collaboration with PLAN International 

WORK EXPERIENCE 

2004 – CURRENT Operate and owner of Sol e Mar restaurant in Dili, Timor Leste 

Macau, China

Ana Manhão Sou