What first inspired you to become a chef?

What inspired me is the challenge. I have experienced a lot of different types of cooking, including competitions and working in various restaurants, all different from each other. When my head chef left the hotel, it was an invaluable opportunity, because the management aspect was something that I did not really know, and it was a real challenge for me to lead a team and to adapt to every person, but it’s something I’ve loved learning.

What is your favourite dish on the menu at the moment, and what makes it so special?

My favourite dish on the menu at the moment is the asparagus, because I think the mix of fried soft-boiled egg, morels, asparagus and meat juices, a perfect match of different flavours and textures, is truly special.

When curating d'Angleterre's menus, is it important to balance tradition with modernity?

I don’t think that traditions are overly important, because people don’t come to the restaurant to eat something that they can eat at home. For this reason, I prefer modernity to tradition. I love helping people discover something that they are not used to eating. But, of course, we have to keep some traditions because some people are stuck in their habits!

What is the process when it comes to adding a new dish to the menu?

First, I think of all the dishes we’ve made since I have been chef here, to think carefully about what does and doesn’t work. Then, I let my imagination take hold, and I apply it to what I have seen and made throughout my career. After, I talk with my sous-chef about my idea, and we try to create something special.

Are there any new trends within the food industry that are exciting you?

I don’t really follow new trends, but I really appreciate the ‘good food, good mood’ concept. I try to eat well and discover new healthy recipes and products that are good for one’s health, and that is the trend I follow.

What is your philosophy when it comes to creating lasting guest experiences?

My philosophy about lasting guest experiences is simple: I only want people to have a good time and discover new things through my dishes. That's why I’m always ready to adapt if need be.

The philosophy of the hotel is to make something simple, and it is mine too. I don’t think we need to combine too many things or create something complicated to make people happy. As long as people are happy to come and eat at the restaurant, I am happy too.

Finally, do you have a favourite ingredient?

My favourite ingredient is garlic. I really appreciate that ingredient because in my culture, in Portugal, garlic is used in a lot of dishes. Moreover, I think that garlic marries very well with many other ingredients and dishes.

Meet Executive Chef Alexandre Cardiga

His story

Dine with us