Chef at William Restaurant, Reid's Palace - 1 Michelin Star, Young Chef Award 2025
José Diogo Costa stands as one of Portugal's most promising culinary talents, having achieved remarkable recognition at a remarkably young age. Born in Funchal, Madeira, this native son has become the creative force behind William Restaurant at the prestigious Reid's Palace, A Belmond Hotel, where his innovative approach to Madeiran cuisine has earned him both a Michelin star and the coveted Young Chef of the Year award from the Michelin Guide 2025.
Costa's culinary philosophy centers on showcasing the extraordinary bounty of Madeira's volcanic terroir and tropical climate. Drawing from his extensive travels across dozens of countries—from Oslo to Bangkok—he brings a global perspective to local ingredients, creating what he describes as a harmonious blend of Madeira's unique gastronomic landscape. His cuisine celebrates the island's diverse larder, moving beyond the traditional association with wine to explore the full spectrum of local produce and coastal catches.
At William Restaurant, Costa champions a culinary vision of freshness and innovation, crafting dishes that honor traditional Madeiran recipes while infusing them with modern techniques and international influences. His signature approach includes preparations like prawns with buttermilk and fennel, and coastal catches with creamy accompaniments, all showcasing his commitment to locally sourced ingredients. This dedication to terroir-driven cuisine has not only earned him Michelin recognition but has also positioned him as an ambassador for Madeiran gastronomy on the global stage.
Under his leadership, William Restaurant has become a destination for discerning diners seeking an authentic yet contemporary interpretation of Madeira's culinary heritage. Costa's achievement in bringing international acclaim to his homeland represents a new generation of Portuguese chefs who are redefining the country's gastronomic identity while remaining deeply rooted in local traditions.
From the volcanic island of Madeira comes espetada, a time-honored Portuguese dish where chunks of beef are skewered on aromatic bay laurel branches and grilled over open flames, embodying centuries of island culinary tradition.
