For Tomás Lopes, a Macao University of Tourism (UTM) graduate with a Bachelor of Arts in Culinary Arts Management, his academic journey was not merely about mastering the art of cooking — it was a turning point for him to unlock his professional potential.
Despite being naturally introverted, Tomás stepped out of his comfort zone in his early university days, building close friendships that strengthened his personal confidence.
Throughout the past four years, the mentoring and professional guidance of his instructors from the programme instilled in him a deep understanding of the responsibility and pride that come with the chef's toque.
He steadily developed the emotional resilience needed to confront challenges. He shared, “Since I am very critical of my own performance, I struggled to perform from time to time; however, with the help of my peers during my internship, I have learned to control my lack of confidence.”
Studying the culinary arts in Macao, a UNESCO Creative City of Gastronomy, Tomás developed a strong appreciation for the diverse opportunities around him. Yet, he aspires to pursue further studies, cultivating broader creativity and professional depth. “With so many restaurants here in Macao my opportunities are almost endless,” he explains. “However, I am looking to acquire new skills and experience different new culinary cultures. To truly advance my culinary capabilities, I believe the most inspiring experience would be to work at Michelin-starred restaurants and familiarise myself with their standards of excellence and spirit of innovation firsthand.”
Although Portuguese is his mother tongue, Tomás demonstrates a natural flair for languages.
As a fluent English speaker, he credits UTM’s high-quality English teaching for helping him stand out academically, becoming one of the top students in his class. As a Macao-born Portuguese with roots in both Chinese and Portuguese cultural spheres, he grew up immersed in a unique cultural blend. Tomás hopes to use cuisine as a bridge, linking culinary traditions from both worlds and promoting a more diverse and inclusive gastronomic dialogue.
He explained, “Since I have connections with both scenes, I am well positioned to blend both cultures and serve as a bridge to strengthen ties between the two countries. My network on both sides could support initiatives such as pitching a culinary teaching session to first- or second-year students, or even organising a pop-up dinner at the UTM Educational Restaurant.”
- Tomás thanks Chef Mário Gil (left) and Chef Kin Chan (right) for their guidance and support during his internship.
- Tomás made a lot of good friends at UTM.
- Tomás attended a culinary class with his classmate.