ALMA was Henrique’s first own project: opened in 2009, offering a contemporary cuisine, with an excellent balance between quality and price. It won the Best Restaurant of the Year award, by the prestigious Wine Magazine “Revista dos Vinhos” and it became a reference in the gastronomic scene. The restaurant would close doors in 2014, in order to re-open later in a different place, which happened in the end of 2015.
Meanwhile, Henrique Sá Pessoa met Rui and Margarida Sanches, Multifood owners, and together they created new and unique tailor made projects.
In 2013, they opened Cais da Pedra, in a privileged spot in front of Rio Tejo, and in 2014 Henrique launches a small cooking bar with signature cuisine in Mercado da Ribeira, by Time Out Magazine
For Henrique Sá Pessoa, 2017 has been a year of consolidation. He was appointed Estrella Damm ambassador in Portugal – joining such other global culinary luminaries as Joan Roca, Andoni Aduriz and Albert Adrià. He launched Tapisco, which was an instant success, thanks to the mix of Spanish Tapas and Portuguese Snacks (Petiscos) served in unpretentious and agreeable surroundings. He also realised his dream of opening an intimate space dedicated to creativity and experimentation – the Atelier.
In November 2017, he was invited to sit on the jury for the prestigious international competition San Pellegrino Young Chef 2017, in Madrid, and elected Gourmet Men of the Year 2017 by GQ magazine. As the year drew to a close, he opened Balcão at El Corte Inglés - Gourmet Experience, inspired by the Portuguese tavern, in yet another partnership with Rui Sanches and the Multifood Group.
In 2018, FOX Life debuted a new TV program called “Chef de Família” (Family Chef), in which the chef’s daughter, Inês, also plays a role. In late August, the Chef opens Tapisco in Oporto, his first restaurant in this city, also known as Invicta, where the menu includes new dishes with a northern flair.
Throughout his career, Henrique Sá Pessoa has always sought more knowledge, technique and expertise supported on some of the biggest international cuisine’ references. He had an internship at Evo restaurant from Chef Santi Santamaria, 1* Michelin, in Barcelona (2007); at El Celler de Can Roca, 3* Michelin, 1º World’s 50th Best, in Girona (2011), and at Tippling Club, 21º World’s 50thBest in Singapure (2014). Henrique has never stopped travelling and seeing new restaurants and trends: it’s in his DNA.