Awards
2023
Porto Design Biennal Project Award, Chemistry of Water Molecule in Molecular Gastronomy
2022
Main Judge, Designer and Organization of 1st and 2nd Edition of Foam Contest, by Smartwhip, EHTE, Turismo de Portugal
2021
Expert Judge at 7 Maravilhas da Nova Gastronomia
2018
Best Master’s Merit Award by University of Lisbon
2016
Main Judge at 1st Edition of Gastronomic Contest Organized by Betweein, Alter do Chão
2015
Best Dessert Award 1st Edition of Pasta Contest, Milaneza
2010
Best Soup Award at Congress of Soup in Tomar
Seminars and Communications
June 2023
Mota, R
Mota, R; Mata, P; Bonacho, R; Floating Dish, a Sustainable, Interactive and Fine Dining Concept; in Proceedings Experiencing Food, Designing Dialogues; Taylor & Francis Group; In Press: Routledge, ISI Scopus, Web of Science; Lisboa; 2020
May 2023
Mota, R
Demonstration of Molecular Cooking techniques adapted to Functional Foods and Products, to Students of Master in Food Engineer at Faculdade de Ciências da Universidade de Lisboa, Oral Communication
April 2021 – 2023
Mota, R
Molecular Cooking and New Cooking Techniques; Faculdade de Ciências da Nutrição - Universidade do Porto
November 2019
Mota, R
Mota, R; Floating Dish, a Sustainable, Interactive and Fine Dining Concept; 2nd International Food Design and Food Studies Conference - Experiencing Food: Designing Sustainable and Social Practices; Oral Communication; Lisboa
May 2018
Mota, R
Flash Talk: Psychology of Color; Lisbon Bar Show; Oral Commu-nication; May; Lisboa
October 2017
Mota, R
Designing for the Senses through Food Design and Psychophysiology; 1st International Food Design and Food Studies Conference: Experiencing Food, Designing Dialogues; Oral Communica-tion; Lisboa
June 2017
Mota, R
Food Design; Training Tuesdays at La Masía (I+R) from El Celler de Can Roca; Oral Communication; Girona;
Publications
Floating Dish, a Sustainable, Interactive and Fine Dining Concept
Mota, R; Mata, P; Bonacho, R
Experiencing Food, Designing Dialogues
Taylor & Francis Group, Routledge
Lisboa, 2020
In press; indexed in ISI, Scopus, Web of Science
Designing for the Senses through Food Design and Psychophysiology
Mota, R; et al.
Experiencing Food, Designing Dialogues
Taylor & Francis Group; Routledge
2018
In press: indexed in ISI, Scopus, Web of Science
Chef has been involved in a wide range of creative and interdisciplinary projects, from culinary festivals and product design collaborations to mixology programs and educational initiatives. His work binds gastronomy, art, and innovation, with a focus on experimental formats, sustainability, and multisensory storytelling.
Participations & Projects
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