Olivier da Costa
Olivier da Costa is synonymous with innovation, quality, and vision in the culinary world. This Lisbon-born chef, with a career spanning 30 years, has won over palates in Portugal and beyond, bringing with him a concept that blends creativity, excellence, and an exceptional attention to detail. Founder of a gastronomic empire comprising 35 restaurants in cities such as Lisbon, Paris, Rome, London, and Bangkok, Olivier da Costa is not only a Chef but also a tireless entrepreneur.
In this interview, we delve into two of his latest ventures, ÀCosta by Olivier and Real Pérola by Olivier, and discuss his future plans, which promise to expand his brand and culinary concepts to new corners of the world. With a blend of passion, ambition, and deep respect for cuisine, Olivier da Costa shares his vision for the present and future of gastronomy.
Your most recent creations, ÀCosta and Real Pérola, have been generating a lot of buzz. What inspired these projects?
ÀCosta by Olivier, located in the heart of Lisbon along the banks of the Tagus River, is a tribute to the sea and Portugal’s rich culinary heritage. The ocean is both the setting and the inspiration, influencing everything from the menu to the décor. More than just a seafood restaurant, it’s about bringing people together over food, creating moments of connection. This concept I like to call 'grandma's cooking' has been on my mind for years, inspired by the kind of dishes my grandmother used to cook—comforting, familiar, and deeply tied to our culture. Dishes like açorda (a traditional bread soup) and grilled fish remind me of my family; in particular my grandmother Maria Luisa, my grandfather Augusto, my aunt Matilde and my uncle Jorge, and this restaurant is my way of honouring them.
As for Real Pérola by Olivier, the idea came from turning a snack-bar into a "snack-mar" (a play on words combining "snack" and "mar" meaning "sea"). Steeped in our nation's rich maritime heritage, I wanted to offer high-quality products that guests could eat with their hands, such as oysters, prawns, beef or tuna sandwiches. However, for those looking for classic brasserie-style dishes, we also offer a variety of options like steak and egg, seafood rice, and gratinated scallops.
Lobster rice
Each of your restaurants has a unique identity. How do you maintain this diversity without losing the essence of Grupo Olivier?
Maintaining diversity among Grupo Olivier's restaurants is only possible thanks to the authenticity of each concept. Having said that, what unites all our restaurants is an obsession with quality, attention to detail, and the creation of experiences. Despite their differences, all our establishments share the same values: a passion for gastronomy, innovation, and a level of service that defines my signature.
With over 30 restaurants in your portfolio, how do you balance growth without compromising quality and authenticity in each establishment?
For us, expanding the Olivier brand is a priority, which is why we now operate across three continents, in seven countries, with nine different concepts across 35 restaurants. Maintaining quality and authenticity in each restaurant requires high standards, focus, and dedication. Every project is developed with care, ensuring that the values and essence of Grupo Olivier are present. Growth is planned sustainably, by paying close attention to the details that make each space special for our clients.
The ÀCosta concept feels like a celebration of the sea and Portuguese tradition. How does this idea come through in the menu and the guest experience?
At ÀCosta by Olivier, the sea is at the heart of everything—from the menu to the décor. This project has been in my thoughts for a long time, inspired by traditional “grandma’s cooking.” The menu is a tribute to Portugal’s culinary heritage, with dishes like açorda and expertly grilled fish, made using fresh, top-quality ingredients and traditional techniques. The atmosphere is warm and inviting, designed to bring people together over food and evoke a sense of nostalgia and comfort.
Dry aged steak
Real Pérola is an innovative venture. What do you aim to offer with this new space that sets it apart from your other restaurants?
Whenever I open a new restaurant, I look for gaps in the market—things that are missing from the dining scene, whether in Portugal or abroad. That’s how Real Pérola by Olivier came to life. I saw an opportunity to create a high-end yet relaxed “snack-mar” concept, where people could enjoy Portugal’s finest seafood in a casual, hands-on way. This kind of experience didn’t exist here, and I wanted to fill that gap with something fresh and exciting in the heart of Lisbon. It’s a space where oysters and seafood are the stars, served in a lively and welcoming setting that is both elegant and laid-back.
From Olimpio to your international restaurants, your journey has been remarkable. What key lessons do you consider essential in building a gastronomic empire of this scale?
Passion, resilience, and vision have been at the core of my journey. I’ve learned that long-term success comes from balancing authenticity with innovation—staying true to your roots while always pushing boundaries. Surrounding yourself with a talented, motivated team is essential, as is the ability to adapt to new challenges. Above all, excellence must never be compromised. For me, success is built on hard work, a deep love for what I do, and the ability to inspire and be inspired along the way.
The culinary world is constantly evolving. What do you see as the most defining trends for the future of fine dining?
I believe sustainability will be a driving force in haute cuisine. Making full use of ingredients, such as using all parts of a fish or vegetable; reducing waste; and focusing on local, responsibly sourced produce will shape the path ahead. In the future, gastronomy will have to balance flavour with environmental responsibility, raising awareness among clients.
We know that new international openings are planned. Can you give us any hints about the next cities that will receive Grupo Olivier’s unique touch?
Right now, our focus is on consolidating our most recent openings, ensuring the excellence and unique experience that define Grupo Olivier.
This interview offers an insight into Olivier's innovative and visionary side but also the passion and dedication that have made him one of the greatest names in contemporary gastronomy.
