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.
“From Lisbon markets to Michelin-starred kitchens, this short film captures João Rodrigues’ philosophy: cooking as storytelling.”
Starting At Feitoria
In 2009, Rodrigues joined the acclaimed restaurant Feitoria as sous chef, rising to Executive Chef by 2013. Under his leadership, the restaurant became a stage for Portugal’s diversity—coastal seafood, mountain herbs, heirloom vegetables, and heritage meats—woven together in dishes that were both refined and unmistakably Portuguese.
Projeto Matéria: Ingredients as Stories
Rodrigues is also the founder of Projeto Matéria, an online encyclopedia dedicated to Portuguese producers—from mushroom foragers to fishermen. Each story honors the hands and traditions that keep Portugal’s food culture alive, giving visibility to the people and places behind the ingredients.
Canalha: His Own Kitchen
In 2023, Rodrigues opened Canalha, his own Lisbon restaurant. Here, his philosophy is distilled: simple dishes that reflect the land, a sip of beer, a casual table—food stripped back to its essence. Canalha is about belonging.
A Chef Who Tells Stories
João Rodrigues cooks not just to feed, but to connect—to landscapes, to heritage, and to people.
