Marlene Vieira, Head chef, a northern soul with a firm grip on traditional Portuguese cuisine and great at recreating our gastronomy.
When she was 12 years old she asked her parents to let her work during the summer holidays in a restaurant where her father would deliver meat. After that summer, she began to split her time between school and the kitchen, and when she was 16 she enrolled in the Escola de Hotelaria de Santa Maria da Feira.
She began by working in a charming hotel in Vila do Conde. After a year and a half, she decided to pack her bags and travel to New York where she worked for two years in a Portuguese restaurant called “Alfama”, in Manhattan. She then returned to her country and worked in 5-star hotels and restaurants. In 2009 she participated for the first time in the Chef of the Year contest, in which mainly men participated.
At the age of 31, she decided that she should go her own way and “Avenue” appeared, in the heart of Lisbon, where she was able to display her cooking with three years of hard work and great success. The restaurant closed on the day her daughter Isabel was born. Today, you can find her gems in her spaces: Mercado da Ribeira and Panorâmico.
In 2018 she released her first book, Os doces da Chef Marlene (“Chef Marlene’s Sweets”) where she brought together 80 of her recipes, divided into the 12 months of the year, according to the fruits and ingredients of each season. And in 2019 she will be a guest of the XX Gastronomic Forum of A Coruña, where she will be able show off a small sample of her cooking.
“I am a northern soul in an extremely competitive world, but I believe that I am an inspiration. I strive to make the cuisine that I want and to be admired in this area. I make Portuguese cuisine and I try to respect the original recipes. From there I develop textures and flavours, creating complexity but with simple presentation”. The originality of her concept sums up perfectly the pairing between the knowledge of the art of gastronomy and the best ingredients of Portugal.
Sapateira e Guacamole
Sopa rica de peixe e marisco
Vieiras e Topinambour
A Melhor Patanisca de Lisboa
Polvo à Lagareiro em novas texturas
Tramezzini de robalo e açafrão
Bolo de chocolate e banana
Mil Folhas de Pastel de Nata
New York Cheesecake