Michelin star Chef, Vitor Matos, began his culinary profession with a Cooking and Pastry course in Neuchâtel, Switzerland. Twenty years on, and with many positions at extremely regarded eating institutions underneath his hat, the award-winning Chef now spends his time between Portugal and Switzerland, each within the kitchen and as a gastronomic marketing consultant. We lately had the pleasure of eating on the Blind and it was sensational! Learn on to find extra concerning the man behind the imaginative culinary creations.
Was the hospitality sector at all times the place you needed to carve your profession?
Cooking has at all times been my dream and what makes me blissful. This sector has at all times been my dream profession.
Inform us extra concerning the second you determined to determine Blind and the journey to date.
Blind’s challenge started to be designed in March 2019, and was born out of a necessity for freedom, and this has been the precept that retains me alive within the challenge. Blind is the place the place I’m free to remodel my wildest creations, with out worry, the place I put into follow the kitchen and the moments I need to attain the opposite in a uncooked manner, with out reservations of judgment. From right here a complete idea was born and we grew within the supply, however I at all times attempt to see and interpret it this manner.
And for individuals who haven’t but visited how would you describe the idea and the vibe at Blind?
It’s the place that awakens the senses, in its purest type and with out preconceived concepts, it’s an attraction to freedom.
Your dishes current influences from conventional and trendy methods – please clarify extra about the way you mix the 2?
I at all times really feel between these two methods, at work and in life, we should always remember our origins, traditions and expressing that within the kitchen could be very pure, alternatively, probably the most superior methods at all times enable me to go additional, preserve me present, observe and exceed expectations, so it would at all times be tough to dissociate myself from one in every of them.
The place do you discover inspiration for brand new menus?
At Blind, in virtually every little thing, our senses are one thing that evokes me by nature, the way in which we really feel about every little thing, I can get inspiration from an ingredient, an occasion, a manner of being, or just a scent, it’s a part of freedom that I defend on this idea.
You spend lots of time in each Portugal and Switzerland. Have you ever noticed any variations within the perspective in the direction of meals / eating experiences in every nation?
I used to be nonetheless very younger after I had my expertise in Switzerland, however the principle distinction I observed is the way in which folks search for gastronomic experiences, in Portugal we eat to feed ourselves rather more than in Switzerland, it has to do with the appreciation that each peoples give to gastronomy.
And if sure how do you adapt to each?
My work boils right down to mitigating this distinction, in that I’m undoubtedly Swiss.
And what are your predictions for any foodie traits within the coming years?
For my part, we’re shifting an increasing number of in the direction of wealthy and flavourful kitchens, that is the place we’re all heading, look is and can at all times be necessary, however style is the way forward for the kitchen.
Are there any thrilling plans within the pipeline for you as a workforce and/or Blind?
All the time, the ambitions of this challenge are large and I’ve large plans for it sooner or later, even as a result of this work has simply began and we have now loads to develop and to point out.
Luxurious is a completely subjective idea – what does it imply to you?
For me, it at all times means the most effective of every little thing, residing and being in one of the simplest ways, and offering that to others, is my imaginative and prescient of luxurious.
Lastly, what’s your life motto? (if in case you have one)
Household, buddies, good meals and good wine at all times.