Diogo Rocha

Born in 1983 in Urgeiriça-Canas de Senhorim, Diogo Rocha began his culinary journey at the remarkably young age of nine, helping his father at a catering company. This early exposure to professional kitchens shaped his deep understanding of Portuguese gastronomy and instilled a profound respect for traditional ingredients and techniques.

After completing his formal training in Cooking and Pastry, Rocha honed his skills at prestigious establishments including Vila Joya, working alongside renowned chef Vítor Sobral. In 2013, he joined the Celso de Lemos group, and by 2014, he opened Mesa de Lemos in Viseu, where he has established himself as one of Portugal's most respected chefs.

Rocha's culinary philosophy centers on sustainable cuisine built on national and regional ingredients, with a particular expertise in codfish preparations. His approach combines creative techniques with traditional Portuguese foundations, earning Mesa de Lemos its first Michelin star in 2019 and maintaining it through 2023. The restaurant also received the prestigious Green Michelin Star in 2023, recognizing Rocha's commitment to sustainable gastronomic practices.

Through his two signature tasting menus, 'Lemos' and 'Chef,' Rocha delivers what critics describe as 'flavour alchemy cuisine,' showcasing the finest produce from the Viseu region while respecting the essence of Portuguese culinary heritage. His dedication to precision and sustainability has positioned Mesa de Lemos as a destination restaurant in Portugal's evolving fine dining landscape.