Octant Praia Verde announced the arrival of chef Jerónimo Ferreira as the new person responsible for the gastronomic direction of the À Terra restaurant, reinforcing the group’s commitment to a distinct culinary offering rooted in the Algarve territory.
In a statement, the hotel unit says that “Octant Praia Verde announces the arrival of the well-known Chef Jerónimo Ferreira, who will take over the gastronomic direction of À Terra, the hotel’s restaurant”.
After a stint at JNcQUOI Comporta, the chef brings “a wealth of international experiences and an unshakable passion for oven cooking and especially rice, promising to elevate the culinary experience at Octant Praia Verde to new levels of excellence and flavor”.
Born in Avintes, Jerónimo Ferreira built a career marked by experiences in some of the most prestigious international cuisines, having worked at units such as Ritz London, Amstel in Amsterdam and Four Seasons in Lisbon, Vancouver and Milan. He also worked in reference spaces such as Sheraton Porto Hotel & Spa, Sheraton Rio de Janeiro and Hotel Maria Isabel, in Mexico.
According to the statement, “This diverse trajectory allowed him to build a cuisine that, although deeply rooted in Portuguese gastronomy and the flavors of the territory, intersects harmoniously with contemporary techniques and a global vision, reflecting his diversity of experiences.”
Philosophy based on product and origin
The chef’s approach favors the authenticity and quality of the ingredients. In this sense, “Jerónimo Ferreira is a defender of conscious cuisine, and his philosophy is based on a clear principle: the product is the basis of everything”.
The appreciation of local and seasonal products fits into the identity of Octant Hotels, finding the Algarve a context particularly rich in natural resources and gastronomic tradition.
The new menu at the À Terra restaurant reflects this identity, with proposals that combine tradition and creativity. Among the highlights are the red shrimp from the Algarve with Castro Marim salt and the reinterpreted fish from the garden.
The “Rice & Wood Oven” section takes on a special role, including dishes such as Algarve prawns with oven-baked rice and black garlic, aged entrecôte with truffled vegetable rice and Castro Marim cherry chicken with oven-baked rice.
On the grill, the Santa Luzia octopus with goat butter and the Iberian tusk “Zambujal” stand out. In the “Vegetable Garden” section, there are proposals such as crispy eggplant with spicy tomato and fried egg, as well as an upside-down carrot pie with mushrooms and vegan cream.
The experience culminates with traditional desserts, such as the mini Dom Rodrigo and the chef’s sweet.
Gastronomic agenda reinforces commitment to local products
The chef’s arrival coincides with a program dedicated to promoting regional flavors. According to the statement, “Chef Jerónimo Ferreira’s arrival coincides with an agenda full of initiatives for the months of April and May, where his influence is already being felt, in a monthly election that exalts local flavors”.
Among the planned initiatives, the Ria Formosa bivalves in April and events such as oyster showcookings and proposals focused on free-range chicken in May stand out.
The “Arrozes na Piscina” initiative will take place weekly, reinforcing the chef’s connection with rice cuisine.
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