Born in 1986 into a rural household in Paranhos, near Porto, Joao Oliveira was raised amidst the rustic charm of his parents’ and grandparents’ small village bar. His formative years were filled with fishing expeditions alongside his father, igniting a deep-seated fascination with the sea. While also pursuing a passion for football at a professional level, he eventually transitioned to a career as a referee—a profession that echoed within his familial roots. However, his calling for culinary arts soon eclipsed the world of sports.
Embarking on a journey into the realm of cuisine, Oliveira honed his skills at Oporto’s culinary academy, setting the stage for his culinary ascent. At the tender age of 18, he commenced his professional journey at the renowned Casa da Calçada restaurant in Amarante,under the mentorship of chef Ricardo Costa. It was here that he solidified his culinary prowess, swiftly ascending to the position of sous chef, alongside Costa, reclaiming the coveted Michelin star for Casa da Calçada.
After eight years of collaborative success, Oliveira’s appetite for culinary exploration led him to join forces with Dieter Koschina at Vila Joya** in 2014, where he immersed himself in the flavors of the Algarve. A year later, the allure of Portimao’s Bela Vista Hotel & SPA beckoned him to helm the kitchen of the Vista restaurant—a proposition he couldn’t resist. Armed with a deep-seated familiarity with the region and a culinary vision yearning to be realized, Oliveira embarked on a journey to redefine Vista’s gastronomic identity.
Drawing inspiration from his upbringing and his profound connection to the sea, Oliveira crafted a menu centered around locally sourced, lesser-known fish varieties—an ode to the bountiful offerings of the Algarve coast. His relentless pursuit of culinary excellence saw him scouring the fish markets of southern Portugal in search of the finest producers, forging lasting partnerships grounded in quality and authenticity.
In 2017, Oliveira’s unwavering dedication bore fruit as he clinched a prestigious Michelin star. Undeterred, he delved deeper into sustainable fishing practices, collaborating with the Universidade do Algarve and the Instituto Português do Mar e da Atmosfera to ensure the preservation of local marine ecosystems while elevating the culinary landscape with innovative seafood offerings such as “taralhao,” ribbons, and red roosterfish. Through his unwavering commitment to excellence and sustainability, Oliveira continues to chart new culinary horizons, solidifying his status as a visionary in the realm of Portuguese cuisine.