High Life

HIGH LIFE #10 Jul 2017 63 Luís 回忆说，“为别人工作八年之后，我遇到了我的商业 伙伴 Marco Gomes。我们决定在波尔图创业。那是我第一次 决定完全投身于美食业。我起步较晚，大多数厨师在28岁之前 就已经有所建树，但我的背景略有不同。” 2004年是这位年轻厨师职业生涯的转捩点，他在葡萄牙 荣膺“年度最佳厨师”殊荣。 他说，“我的知名度迅速提升，获得了多项海外邀请。这 是一个巨大的学习机会，我因此积累了很多经验。我的厨艺更 加精致，更现代化。当然，我受葡萄牙烹饪的影响很大，但我 不想固守传统，而是想要更进一步。” Luís 称，花道菜肴的纯正性无可置疑。 “我们尽可能地为客人提供道地的体验。幸运的是，在澳 门，很多葡萄牙产品都垂手可得，包括葡萄酒。” 关于菜品种类，花道的菜单明显不如城内其他的葡国餐厅 丰富，Luís 的回答是，“我认为菜单上的每个项目都应该是完 全独立的体验。例如，为同一道菜配上不同的酱汁意义不大。 在花道，每一个选择都独一无二。” This success story began when Luís decided to pursue a career in hotel management. It was while studying at Porto University that he fell in love with the culinary arts and his education took him to several properties around the world. “After eight years ofworking for other people I metMarco Gomes, my business partner, and we decided it was time to open a project of our own in Oporto,” Luís recalls. “It was the first time I decided to dedicate myself solely to gastronomy. I was a late bloomer. By 28 most chefs arewell into their careers in the kitchen, but my background is slightly different.” For the young chef, things truly changed when in 2004 he won the “Best Chef of the Year” award in Portugal. “I gained exposure and several invitations to represent Portugal abroad,” he says. “It was a tremendous learning opportunity and I gained a lot of experience. I started becoming more refined, more modern. Sure I am heavily influenced by Portuguese cuisine, but I don’t want to stick with tradition, I want to go the extra mile.” Luís explains that the food serve at Fado is the real deal. “We try, as much as possible, to give our guests the real experience.We are lucky thatMacau is a placewhere a lot of the Portuguese produce – including wines – are readily available.”