Originally from Avintes, he built a solid career that took him through some of the most prestigious kitchens and hotels in the world. He worked in iconic establishments such as the Ritz London, the Amstel in Amsterdam and the Four Seasons in cities including Lisbon, Vancouver and Milan. He also worked at the Sheraton Porto Hotel & Spa, the Sheraton Rio de Janeiro and the Hotel Maria Isabel in Mexico, as well as renowned restaurants such as JNcQUOI Comporta.
His cuisine reflects this diversity of experiences. It is rooted in Portuguese gastronomy, respecting the flavours and heritage of the territory, while combining them with contemporary techniques and an international outlook. Throughout his career he has also worked in areas such as dietetic and vegetarian cuisine, reinforcing a balanced and thoughtful approach to ingredients.
The TEAMS. He believes that a strong kitchen is built on respect, knowledge sharing and the discipline of daily work. He values continuous training and the creation of teams that grow together.
The GUEST. The goal is simple: to offer an experience that will be remembered. The table is a place of gathering, and every dish should contribute to that moment of connection and enjoyment.
The PRODUCT. The foundation of his cuisine lies in the careful selection of ingredients and in highlighting the best that each territory has to offer. In the Algarve, he found a privileged setting between the sea, the mountains and the region’s agricultural traditions.
At Octant Praia Verde, Chef Jerónimo Ferreira finds the perfect setting to continue this journey — a cuisine that respects the origin of ingredients, values the territory and transforms the simplicity of the product into memorable experiences at the table.
