Renowned Portuguese chef José Avillez recently visited the Mong-Há campus of the Macao University of Tourism (UTM) for an in-depth exchange with 40 graduating students from the Bachelor of Science in Culinary Arts Management. He demonstrated his Michelin-starred culinary mastery with the classic Portuguese dish Bacalhau à Brás, inspiring the next generation of homegrown talent while sharing his one-of-a-kind philosophy and approach to gastronomic creations.
As the mentor of Mesa at Grand Lisboa Palace Resort Macau, SJM Resorts, S.A., José has been passionate about cooking since childhood. Despite not receiving formal culinary education, he embarked on his dream-pursuing journey 25 years ago. Through years of hands-on training, he honed his skills and built a solid foundation. “I remember the first time I entered the restaurant, my heart started beating faster. I knew it was what I wanted to do for the rest of my life.”
In 2004, José officially opened his first restaurant. His passion for gastronomy and remarkable craftsmanship fast propelled him to prominence in the industry. Expanding his culinary empire beyond Portugal to Dubai and Macao, he also secured Lisbon’s first Michelin two-star distinction, cementing his influence in the international gastronomic scene. However, his journey to success was far from smooth—through great challenges and obstacles, he remained committed to delivering exquisite cuisine and unparalleled dining experiences to his guests.
In the face of adversity, José has always demonstrated resilience and perseverance. Reflecting on the impact of the Covid-19 pandemic on the food and beverages industry, he recalled, “When the pandemic started in Portugal, I had no choice but to close everything, affecting the livelihoods of my 1,000 team members. That period was an immense test for the survival of my business.” Rather than retreating in the face of an unprecedented crisis, he actively sought solutions.
Leveraging his years of experience and strategic decision-making, he adapted his restaurant operations during the pandemic to enhance efficiency, allowing his business to recover stronger than ever. He explained, “If you consistently deliver a high-quality experience, success will follow. Of course, the location of your restaurant is very important, and both food and service quality are indispensable. More than that, in a highly competitive environment filled with outstanding restaurants, hospitality becomes the defining factor. Hospitality is about caring for and genuinely welcoming your guests—it’s essential for them to feel at home in your restaurant.”
José also shared one of the key elements that earned him the title of Portugal’s best chef for 12 consecutive years—the synergy between cooking and art. He views culinary creation as an artistic process—much like a painter facing a blank canvas, infusing each dish with a distinctive sense of life. “I draw inspiration from everyday experiences, travel, poems, and even the ingredients themselves. Through sensory exploration and the memories associated with flavours, I seek out elements that spark creativity.”
Speaking to the students who eagerly attended the culinary demonstration at UTM, José emphasised that becoming an exceptional chef is a journey that requires dedication and refinement. “If they aspire to be outstanding chefs, they should apprentice under those they admire, learning their techniques and cooking styles. They should train in each place for at least two years, accumulating three to four invaluable experiences, which will gradually shape their own culinary identity and personal style.”