"My cuisine would be different had my story been a different one, had there been different memories and experiences in my past.
My first steps in the culinary world, were to literally follow my mother around in the kitchen, especially, when I came home from school and observed the bustling dinner preparations. It was a sort of experimental and not always successful cuisine, where I gathered the ingredients together and mixed them all up, without following any particular rules.
From then on, I continued to improve myself by developing ideas, selecting produce, improving my techniques, refining my palate and adding experiences to my development, as an individual and as a professional."
MINI BLIND MASTER
"It was a simple nut cake that turned into a desire to feel and taste all the flavours and combinations of this world! To this were added the whisks, the nutcracker, the spoons, all the essential utensils for the training of a cook. Ingredients such as flour, eggs, butter, a reflection of their places of origin with their, character and identity determined by local tradition and producers. Add to that the yeast, an element contributed by people, places, travels and a team, essential for the cake to grow, and make the result as perfect as possible! This all culminates around a table, the setting for the main story, where food and drink give rise to great tales and lasting friendships."
BLIND DINING ROOM MANAGER
Chef JOÃO NEVES
João’s passion for gastronomy and the food service industry started back when he was studying in Switzerland at the “Les Roches International School of Hotel Management”. Since then, he has challenged himself working in luxury hotels in USA and in London, where he got his diploma in the prestigious culinary school “Le Cordon Bleu”.
Now, back in the city of Porto, our dining room manager’s ambition is to provide all our guests at Blind a memorable and exceptional experience.