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Celebrated for his creativity, technique, and love for tradition, Arnaldo Azevedo is one of Portugal’s best chefs. At Largo do Paço and later in his own kitchens, Chef Arnaldo Azevedo has built a career honoring Portuguese flavors while giving them a contemporary edge.
Shaped by Tradition
Raised in his family’s restaurant, Arnaldo began cooking as a teenager, learning the rhythms of markets, the importance of fresh produce, and creativity. At the Algarve he worked with international chefs and rose to sous-chef in a Michelin-starred kitchen. Later, he built and led his own restaurants that combine authentic Portuguese food with modern techniques.
From the Coast to the Plate
Seafood is at the heart of Arnaldo’s cooking. From lobster and razor clams to crab and oysters, his dishes reflect the ocean that gives Portuguese shellfish their unmatched flavor and texture. For Arnaldo, seafood is a memory. It recalls childhood weekends spent around the table with family, eating the catch of the day, and celebrating Portugal’s maritime culture.
Reinventing Tradition
Arnaldo is known for reimagining traditional Portuguese ingredients into contemporary fine dining. Corn semolina cooked in cockle water is transformed with carabineiro (scarlet prawn), Azorean butter, and onion confit. Ria Formosa oysters are paired with artichoke purée and lime. Suckling lamb is elevated with sheep’s cheese, seasonal vegetables, and a rich reduction. Each dish honors Portugal’s roots while pushing its gastronomy forward.
