Elísio Bernardes, Grupo SEA ME. Tradition, innovation and sustainability on a plate
Rui, Elísio and António
To speak of Elísio Bernardes is to speak of the evolution of Portuguese cuisine. Born in São João de Ver, a small town in the north of the country, the chef has taken Portuguese gastronomy to a global level, intertwining traditional roots with his contemporary and sustainable vision. His CV includes training at the best cooking schools in Portugal and international experience in countries such as Italy, Spain, Switzerland and Greece. For years, he has spearheaded the SEA ME Group, a leading light in Lisbon gastronomy, and works as a chef for the Sporting Lisbon football team.
At SEA ME Peixaria Moderna Bernardes has found the perfect place to put his philosophy into practice with respect for ingredients, sustainability and creativity. The restaurant combines the essence of old Portuguese peixarias with an innovative approach fusing local traditions with Asian influences. With fish and seafood as the star ingredients, SEA ME celebrates the flavours of the sea, while implementing a sustainable ethic that has made the group famous in culinary terms in Portugal and beyond. In this interview, Elísio Bernardes talks to us about starting out in the kitchen, his culinary vision, day-to-day life at the SEA ME Group and how he combines his work with his role as a chef for Sporting Lisbon.
How did you start out in cooking?
My beginnings were very different from what other chefs usually say. I didn’t grow up in a family where cooking was very important. In fact, I ended up here by chance. When I finished 12th grade, my father suggested that I apply to the Hotel and Restaurant Management School because he said it was a growing area. At first, I didn’t know anything about cooking, not even how to make a sandwich. I remember in my first month I tried to make a soup and used vinaigrette thinking it was the same as oil and vinegar. It was a tough experience, but thanks to my father and my mentor, chef Elfim Soares, I found my way.
Grilled sardine nigiri
You currently lead SEA ME, a restaurant that combines tradition and modernity. How would you define your culinary style?
My food is always based on the raw materials. I have a lot of respect for ingredients and the traditional roots of cuisine, something I learnt as part of the Disciples of Escoffier. However, cuisine cannot be static; it has to evolve. I draw inspiration from my travels and techniques such as fermenting and pickling to continually innovate and offer something new to our customers. At SEA ME, fish is at the heart of everything. We have suppliers who understand our philosophy perfectly, such as Fat Tuna in the Azores, who supply us with fresh, quality fish. Every day we write the menu according to what the sea offers us, working with respect for resources and ensuring the best experience for our guests.
What do you appreciate most about the SEA ME Group?
Commitment and honesty, without a doubt. From the products we select to how we present them to our customers, everything is transparent. For example, the price of fish changes daily depending on the market. If we buy it at a lower price, we also offer it at a cheaper price. This reflects the essence of the group: to always give the best to those who trust us. Moreover, SEA ME is not just a restaurant, it is an experience. Dishes like the sardine nigiri or the Fish in Nine Moments are some of our customers’ favourites. We also have SEA ME Next Door, a more experimental space where we create customised menus and organise culinary labs with guest chefs.
Chef's Nigiris
You combine SEA ME with your work as a chef for Sporting Lisbon. How do you juggle both responsibilities?
When I joined the SEA ME Group, I asked for permission to work with Sporting on my days off or holidays. My priority is always SEA ME, but working with Sporting is an enriching experience. Together with the nutritionists, we show the athletes that eating healthy can also be delicious. For example, if they want to eat a burger, I prepare it from scratch: I select the meat, make the bun and prepare the condiments. I use techniques such as molecular cuisine to create healthy desserts or dishes tailored to their needs. All this helps athletes adopt a balanced diet, which is key to their performance.
Which dish should someone visiting SEA ME for the first time not miss?
The sardine nigiri and the Fish in Nine Moments are not to be missed by anyone visiting SEA ME for the first time. At SEA ME we offer a complete seafood experience, from carpaccios to tiraditos. At SEA ME Next Door, the best thing is sitting at the bar and letting yourself be surprised by a menu designed there and then, completely customised according to the customer’s preferences.
How do you imagine your professional future?
My future is at SEA ME. Here I have found the space to express myself, innovate and work with a team that shares my values. I want to see the group grow, explore new ways of working with fish and continue to inspire others with sustainable and honest cuisine.
Taberna Asiática
