The scents, the bustle and the restlessness…

Luís was born with a silver spoon regarding oriental gastronomy, or Japanese, to be more precise. He was the first Portuguese to take the lead of the legendary Aya, from the master Takashi Yoshitake, an icon in Japanese kitchen in Lisbon. By then, he confirmed what he already felt: that his future would always go through Asiatic kitchen, for providing a more direct contact with the client, to whom you cook in the moment and in loco. Over ten years later, and after passing through Braga and the Algarve, he continues to find surprises in the oriental flavours, sometimes spicy, other sweet, or acid. It is behind the robata counter, holding a knife - the one he uses ever since his time at Aya -, that he feels good: always creating, testing combinations and plating the ideas that come up as if by contamination from one to another.

Sérgio began in the area of restoration early, having started as a waiter. From restaurant to restaurant, he was gaining more and more experience, having been head waiter, deputy manager and bar supervisor. He worked for many years at Sea Me – peixaria moderna, the Seame Group's first restaurant. He is currently the Manager of Soão and is the one who ensures the smooth operation of the restaurant service.

Tep, as his colleagues call him, was born in Thailand but has a gastronomic knowledge that expands to other latitudes. In Portugal for ten years, he’s already worked side by side with Leonel Pereira at the São Gabriel (1* Michelin) and Thai Garden restaurants, both in Almancil. Being a chef at Soão is being able to come home and to the flavours he knows so well.