Chef Rafael — Private Chef in Sant Antoni de Portmany

I am Rafael, and my cuisine is a journey through the flavours of the world, an art I have cultivated with passion and dedication. With Brazilian roots, my career has led me to explore the most refined kitchens and work in luxurious environments, where each dish tells a story. My passion for gastronomy was born amidst the vibrant streets of Brazil, but it has grown and refined through international experiences that have allowed me to embrace a variety of culinary traditions. I believe that cuisine is a universal language, capable of uniting diverse cultures and creating unforgettable experiences. Every day, I put my heart into every creation, striving to surprise and delight anyone fortunate enough to savour my dishes. I am driven by curiosity and innovation, always seeking new ways to express my culinary art.

I began my culinary journey with a solid education in Gastronomy and Culinary Arts in São Paulo, Brazil. My career has taken me to work in some of the most prestigious restaurants, such as Restaurant Karak in Valencia, where I collaborated with Chef Rakel Cernicharo, focusing on natural, additive-free gastronomy. I had the honour of honing my skills at Restaurant Alejandro del Toro, a Michelin Guide mentioned restaurant, where I specialised in pastry and the creation of desserts for tasting menus. My experience was further enriched at Restaurant Kaikaya, where I perfected the art of omakase and fish preparation techniques. Working at the Ibiza Gran Hotel allowed me to lead fine dining production in a luxury setting, while at Hacienda Na Xamena I managed the hot section of a Michelin Guide recommended restaurant. Each experience has contributed to shaping my approach to cooking, enriching my repertoire with diverse influences and innovative techniques.

My transition to the role of a private chef was driven by the desire to offer personalised and bespoke culinary experiences. I had the opportunity to work as a private chef at Baroque Villas in Ibiza, where I crafted bespoke menus for up to 32 guests, including breakfasts, brunches, dinners, and themed evenings. This role allowed me to explore my culinary creativity in an intimate and luxurious setting, where every meal is a unique event. I love bringing haute cuisine directly into my clients' homes, creating unforgettable moments through dishes that tell a story and reflect their personal preferences. My philosophy is to combine culinary excellence with impeccable service, ensuring that every detail is perfectly attended to.

My specialisation lies in the ability to blend traditional culinary techniques with modern and innovative approaches. I am particularly skilled in fusion cuisine, where I integrate flavours and ingredients from different cultures, creating unique gastronomic experiences. My experience in starred restaurants and luxury environments has allowed me to develop a deep knowledge of Chinese, French, Italian, Mexican, Thai, and molecular cuisines. I stand out for my skill in the art of sushi, perfected through my role as Omakase Sushi Chef at Restaurant Kaikaya, and for my expertise in pastry, refined at Restaurant Alejandro del Toro. Every dish I create is a work of art, the result of research and experimentation, with the aim of surprising and delighting my guests.

My cuisine reflects an international experience, combining diverse culinary influences with meticulous attention to the quality of ingredients. Operating in Qatar, I bring with me the richness of my Brazilian origins and the experience gained in prestigious European restaurants. Each dish I create is a tribute to cultural diversity, a tapestry of flavours that tells stories of distant lands and culinary traditions. I am deeply convinced that cuisine is a bridge between cultures, and through my dishes, I seek to create connections that transcend geographical boundaries. My mission is to offer culinary experiences that are not only a pleasure for the palate but also a sensory journey that enriches the soul.