Biography
At the age of 14 years old he started at a cooking school, worked in various restaurants making a total of 12 michelin stars, today he is a professor, chef and food designer.
Biography
A very dynamic, committed, and extroverted type of person.
Always had the desire to be a chef as well as being interested in art. His constant focus on aesthetics, light, color, textures in everything he touches.
As inspiring methods, he used museum, galleries, exhibitions, restaurants, and books in his artist vision.
Besides being a chef, he likes to enjoy life with family and friends!
Chef was born in 1994, in Portugal.
Michelin Job Experiences
Chef has been working in more than 12 Michelin stars, a total of 7 restaurants worldwide. The very last one, El Celler de Can Roca by Roca Brothers in Spain at the Innovation and Development Lab, La Masia (I+R), also been in L’Air du Temps, in Belgium by Chef Sang-Hoon Degeimbre, ABaC by Jordi Cruz in Barcelona, The Fat Duck by Heston Blumenthal in UK, and Restaurant Vista by Chef João Oliveira.
Academic Path
Studying for chef Rui is never enough, starting when he was 14 years old seeking to be updated with all the culinary trends, developing new cooking methods and techniques, learning and absorbing as much as possible.
In 2018, Chef did a Master’s in Gastronomic Science, with final grade of 18,1 by The Instituto Superior de Agronomia (ISA) together with A NOVA School of Science and Technology (FCT NOVA), he also did in 2015 a Bachelor’s degree in Management and Food Production, with final grade 15 by Estoril Higher Institute for Tourism and Hotel Studies (ESHTE).
As his first cooking course back in 2012 of Kitchen and Pastry Technician Professional Level 4 of EU with final grade of 16 at Escola Profissional de Tomar (EPT).
Chef also has Level 1 and 2 of Pedagogical Aptitude Certificate, IEFP.
Chef, Teacher
and Food Designer
Chef has an active professional life, working as a Professor in ESHTE, FCNAUP, EHTE and Às de Copos, teaching subjects like: Gastrophysics, Design & Planification of Menus and Dishes, Culinary Sciences and Advances Techniques, Wine and Beverage Pairing, Culinary Trends, Alternative Cuisine, Molecular Mixology, Seminars and Workshops.
Recently Chef has worked as Private Chef together with a Dietist (1268N) CEO Nutriwin and as Brand Ambassador of Smartwhip . Chef as a Designer in 2017, designed together with Roca Brothers for Vista Alegre a plate that is now in Chef’s Collection by Vista Alegre Atlantis.
Chef also does consulting, recipe development, foodstyling 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