Vasco Coelho Santos

During the final year of his Business Management degree, Vasco realized that his passion for cooking was stronger than his love for numbers. He went to Lisbon to study at Atelier de Cozinha Michel and did an internship at Restaurante Olivier and Tavares Rico. In 2010, Vasco left to Spain to work in some of the best restaurants of the world: Mugaritz, Arzak and El Bulli. When he cameback to Porto, Vasco worked at Pedro Lemos and, before starting a Private Cooking project, travels through many European and Asian countries and works at Viajante and 2am: Dessert Bar. In 2016, the Chef opens, at Porto, Euskalduna Studio: his first space of contemporary author's cuisine, gaining many national and international recognitions. In june 2018, he opens, also at Porto, Semea. Now, Grupo Euskalduna includes other projects like a bakery, Ogi by Euskalduna, a fish store, Peixaria by Euskalduna, and an event project, Euskalduna Private Cooking.