Like the good son that he is, he went home after some years travelling the world and building his knowledge in Lisbon, the Basque Country, London, Singapore and Japan. He learned with the best and came back the wiser for it. But with his feet firmly on the ground. His humility enables him to imbue a little of each place he visited in his identity as a chef.
We met Vasco at his grandparents’ home, in Gaia. It’s funny how the context seems unexpected for the first meeting with one of the best chefs in the country, but the location made perfect sense.
There is always an extremely personal connection between cuisine and those who dedicate their lives raising it to an art form. People, memories or important places that, at some point, become a journey, an inspiration.