Ricardo Dias Ferreira

Ricardo Dias Ferreira is a Portuguese chef who has revolutionized the culinary scene in Porto through his mastery of fire cooking. As the chef and owner of two acclaimed restaurants, Elemento and Gastro by Elemento, he has developed a distinctive approach to gastronomy that centers around the primitive art of cooking exclusively over wood fire.

Before establishing his culinary empire in Porto, Ferreira honed his skills as an executive chef at Shangri-La Hotels and Resorts, gaining international experience that would later inform his unique cooking philosophy. His journey led him to develop what he calls a "special taste for cooking over an open fire," a technique that has become his signature and sets his restaurants apart in Portugal's competitive dining landscape.

At his restaurants, Ferreira has created what he describes as a "dream world of flavours" where fire is the star of the show. His commitment to ancestral cooking methods is so complete that he rarely uses conventional grills or ovens, instead relying entirely on wood-fired techniques. This approach has earned him recognition from the Michelin Guide, with Gastro by Elemento receiving a coveted Michelin star.

Located in Porto, both of his establishments showcase his philosophy of "fine fire dining," where guests can witness the theatrical preparation of dishes around a U-shaped counter. Ferreira's dedication to his craft and his ability to nurture his restaurants personally has made him one of the few independent Portuguese chefs who maintains direct involvement in every aspect of the dining experience.