Now one of the most renowned Portuguese chefs, João Rodrigues’ culinary career began in the market stalls he visited as a child with his father. There, he tinkered with the ingredients, getting to know firsthand the produce and flavors that would later become staples in his cooking. His love for food started, as it does for many, with eating — and evolved into a lifelong commitment to tell stories through his dishes.
In 2009, he joined the renowned restaurant Feitoria as sous chef, rising to Executive Chef by 2013. Under Rodrigues, the food at Feitoria became a vivid exploration of Portugal’s diverse regions — its sea and its soil. The menu featured freshly caught seafood, heirloom vegetables, and heritage meats, tying together Rodrigues’ cooking with his other passion: Projeto Matéria.
Projeto Matéria is an online encyclopedia showcasing ethical Portuguese producers — from mushroom foragers to fishermen — alongside their stories, making their work visible. It pays homage to the ingredients at the heart of Rodrigues’ cooking: natural, humble, and undeniably Portuguese.
In November 2023, Rodrigues opened his own restaurant, Canalha, in Lisbon. Canalha reflects what food means to Chef Rodrigues: simple dishes that let ingredients shine, a sip of beer, and a space designed to feel like home.
João Rodrigues tells stories through his cooking, inviting diners not just to eat, but to connect — to landscape, heritage, and origin.
