Pedro Pena Bastos

Pedro Pena Bastos represents the new generation of Portuguese chefs, combining technical excellence with a deep respect for traditional Portuguese gastronomy. At just 32 years old, he has already established himself as one of Portugal's most promising culinary talents, with a career trajectory that showcases both ambition and dedication to his craft.

His culinary journey began early when he took over the Esporão restaurant in Alentejo at the remarkably young age of 24. There, his focus on local, small-scale produce and seasonal ingredients brought immediate success, establishing his reputation for transforming traditional Portuguese flavors through contemporary techniques. His educational foundation in Hotel Administration and Culinary Arts at the Estoril Higher School provided the technical framework for his innovative approach.

Pena Bastos gained significant recognition during his tenure at CURA, the Michelin-starred restaurant at the Four Seasons Hotel Ritz Lisbon, where he maintained the restaurant's prestigious one-star rating. His signature dishes, such as squid with brown butter and caviar, demonstrated his ability to balance rich flavors with technical precision. Prior to CURA, he also led the intimate 14-seat restaurant CEIA in Lisbon, further cementing his reputation for creating memorable dining experiences.

Currently, Chef Pena Bastos has opened Broto in Chiado, Lisbon, where he continues his culinary philosophy of honoring Portuguese memory and heritage. The restaurant reflects his commitment to contemporary Portuguese cuisine rooted in tradition, with each dish born from memory, season, and ancient gestures reinvented with modern intention. His cooking style celebrates the collective food memories of Portugal while showcasing his refined technical skills and deep understanding of local ingredients.