About the Chef
Rui Mota is a dynamic, committed, and naturally outgoing person with a lifelong passion for food and art.
From a young age, he dreamed of becoming a chef, always drawn to the beauty of light, color, and texture in everything around him.
Museums, galleries, exhibitions, restaurants, and books have all played a part in shaping his creative outlook.
Beyond his work in the kitchen, Rui values the joy of everyday life, especially time spent with family and friends.
Chef was born in 1994, in Portugal.
Michelin Job Experiences
Chef Rui Mota has honed his craft in seven Michelin-starred restaurants across the globe. His most recent experience was at El Celler de Can Roca by Roca Brothers in Spain, where he contributed to the Innovation and Development Lab, La Masia (I+R). His culinary journey also includes L’Air du Temps in Belgium with Chef Sang-Hoon Degeimbre, ABaC in Barcelona under Jordi Cruz, The Fat Duck in the UK with Heston Blumenthal, and Restaurant Vista in Portugal with Chef João Oliveira. Working with such distinguished chefs has defined Chef Rui’s journey and continues to inspire his culinary vision.
Academic Path
For Chef Rui, learning has always been a continuous journey. His passion for culinary arts began at just 14 years old, driven by a deep curiosity to stay ahead of trends, experiment with new techniques, and keep learning every step of the way.
In 2018, he completed a Master’s in Gastronomic Science with a final grade of 18.1, granted by the Instituto Superior de Agronomia (ISA) and NOVA School of Science and Technology (FCT NOVA). Earlier, in 2015, he earned a Bachelor’s degree in Food Production and Management from the Estoril Higher Institute for Tourism and Hotel Studies (ESHTE).
His culinary education began in 2012 with a Professional Level 4 EU-accredited course in Kitchen and Pastry at Escola Profissional de Tomar (EPT). Chef Rui also holds Level 1 and 2 Pedagogical Aptitude Certificates from IEFP, reinforcing his skills not only as a chef but also as an educator.
Chef, Teacher,
and Food Designer
Chef Rui Mota leads a dynamic professional life, actively working as a professor at institutions such as ESHTE, FCNAUP, EHTE, Às de Copos, and EHTL. He teaches a wide range of subjects including Gastrophysics, Taste Physiology, Menu and Dish Design & Planning, Culinary Sciences and Advanced Techniques, Wine and Beverage Pairing, Culinary Trends, Alternative Cuisine, Molecular Mixology, and regularly leads seminars and workshops.
Recently, Chef Rui has worked as a private chef in collaboration with a licensed dietitian (1268N), CEO of Nutriwin, and also as a Brand Ambassador for Smartwhip. As a designer, he collaborated in 2017 with the Roca Brothers to create a signature plate for Vista Alegre, now part of the Chef’s Collection by Vista Alegre Atlantis.
Rui Mota offers a range of services including culinary consulting, recipe development, food styling, and private events.
Reviews
Joana Grácio CEO Toxinn
Ao Chef Rui Mota não só pelas sugestões, sempre pertinentes, feitas, pela comida incrível (quer em sabor ou apresentação) e staff empático, disponível, focado mas ainda assim bem disposto. A fluidez do vosso trabalho, o facto de passarem quase impercetíveis durante o evento sem que nada faltasse foi fora de série. A souplesse do vosso serviço é admirável - tal como a forma que geres a tua equipa: com calma mas firmeza. Servir tantas pessoas com tanta qualidade é algo que te deves orgulhar muito!
Inês Gavinho, CEO Gavinho Group
O Rui é um chef criativo, dedicado, de excelência. Executa com delicadeza e perfeição. Sem nunca perder o extremo profissionalismo procura humanizar a sua gastronomia adequando-a a quem a contempla. Além de tudo é um ser humano muito completo, e acessível. Recomendo sempre”
Célia Saavedra, Senior Account Manager at Paco Services
I can't say enough good things about Chef Rui – he's a fantastic chef and a joy to work with! Every time we've collaborated, he's gone above and beyond, surprising us with his culinary creations. Clients always love his work, whether it's a cozy Christmas meal or something more exotic like Oriental dishes.
For anyone seeking a dedicated and versatile chef, I highly recommend Chef Rui, the perfect choice for any occasion. No doubt, he's the absolute best!
Gerência, Porto Coliseum Hotel
O trabalho do Chef Rui Mota pautou-se pelo profissionalismo e uma grande capacidade de adaptabilidade ao contexto e interesses do hotel. Destaca-se pelo método de trabalho e conhecimentos da área, procurando sempre otimizar recursos e melhoria na qualidade do serviço prestado ao cliente.
Fernanda Antunes – Manager Família Carreira
o Rui foi super cuidadoso com o serviço, excelente qualidade de produtos e surpreendeu todos com as suas receitas moleculares...
José Simões – Diretor ESAD
A gastronomia do Rui e as suas metamorfoses moleculares são criativas, surpreendentes e de fascínio inspirador
Tomás Lencastre – CEO Microgreens
A sua estima pela cozinha molecular destacou-se nas receitas que nos desenvolveu para a nossa linha de "caviar vegetal". Em pouco tempo entregou exatamente o que procurávamos e deu-nos formação para o conseguir executar. Simpatia e profissionalismo em perfeita harmonia. A repetir!
Chef Leo Patalinghug, Plating Grace
Chef Rui is a true professional. He listened to the unique scope of work that I needed, he communicated clearly and efficiently, and he took care of every detail in a very professional and creative way. He’s very talented in all levels of cooking,, especially in his knowledge of molecular gastronomy
Nuno Cabral CEO Petrotect
..a very cautious chef with the service, excellent dishes and amazed everyone with his molecular techniques...
Nicholas, CEO of Omakase Wa Restaurant
Chef Rui, is an incredibly talented and creative chef. His ability to teach and explain his gastronomic vision was comprehensive and made complexed and skilled dishes accessible