Artur Gomes

EXECUTIVE CHEF

With only 25 years old, Artur Gomes has already worked in top restaurants kitchens, like Celler de Can Roca (Spain) and Belcanto (Lisbon). Days after finishing his internship at Noma – voted four times the best restaurant in the world – and at Noma Lab, the fermentation laboratory of that Copenhagen restaurant, the young cook enters for the first time in ERVA kitchen. It all happened in November of last year at his premiere at Sangue na Guelra’s Young Chefs With Guts 2018 dinners. A few months later Artur was invited to head the restaurant team, his first experience running a kitchen. Who is Artur Gomes? “I am a curious cook who reads a lot, who spends more time studying and spending money on books than on kitchen knives and accessories. A cook who likes to be ahead of the stove and the service bureau, but who gets bored very fast and always wants something different and more challenging to do. It’s hard to describe myself as a cook, I find myself methodical, organized and manic with cleanings and tidying up. I rather do everything a little slower but perfect, than fast and well.”

Cheila Queirós

RESTAURANT MANAGER

Graduated in Restauration and Catering at the School of Tourism and Sea Technology, in Peniche, from early on her dream was to work in a kitchen: “I always loved to cook, but the market was not like today and I was gaining the taste for the service.” That’s how, even as a student, she began her internship in hotel chains in Lisbon, Funchal and Óbidos. Back in Lisbon, Cheila had her first experience in a restaurant, but it was the hotel business that appeals to her heart. Already in Corinthia Lisbon comes the opportunity to manage ERVA. Cheila did not hesitate. What most fascinates her in this area is that no day is the same: “The daily stress of organizing and running a restaurant is what most fascinates me. We have the opportunity to meet different people from all corners of the world. Best of all, we are always in their memory when we provide special moments”.

Pedro Dias

PASTRY CHEF

For more than 20 years creating desserts, pastry chef Pedro Dias, winner of the Chocolatier Contest (2013) at the 11th International Chocolate Festival in Óbidos is the living proof that it is not enough to have a knack for it.
From beginning to end, each dish that appears on the table is the result of a team united in symbiosis. Pedro Dias wants to surprise those who sit at ERVA´s table by leaving a final remembrance to perpetuate their visit.

Alexandre Guedes

SOMMELIER

Graduated in Agronomic Engineering – Viticulture and Oenology – at the Escola Superior Agrária of Viseu, after some internships at national level, Alexandre decided that he needed to learn new winemaking methods and embarked on a long adventure, where he deepened his knowledge in international internships in Australia, Italy, New Zealand and the United States. When returned to Portugal in 2016, he soon began working as a winemaker and in 2018, choose Lisbon to live and work. That same year, after passing with distinction in the Wine & Spirit Education Trust (WSET) Level 3, he received the invitation to be a Sommelier at ERVA restaurant where he is responsible for the entire wine list and harmonization with the menu. The main goal is to choose differentiating and small production wines, always, of course, with superior quality – the perfect complement of the menu through the best wine pairing. Alexandre Guedes always seeks to find a balance between the flavors in order to enhance their harmonization.

At the same time, the young sommelier fulfills another of his passions, working on winemaking: “I always wanted to go back to ‘my origins’ and, fortunately, had an opportunity earlier this year to embrace a new project in the wine region of Colares in which I find myself working as a Winemaker and Brand Ambassador “.

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