Since the very beginning, Henrique Sá Pessoa’s career has been marked by a harmonious balance between tradition and innovation. After opening in 2009 ALMA, named Best Restaurant of the Year by Revista de Vinhos, the chef took a break in 2014 to relocate and rethink his project—a key decision that allowed him to evolve and strengthen his culinary vision with Rui e Margarida Sanches Partnership. ALMA was reborn in 2015 in the emblematic Chiado district. From that moment on, it was clear that Sá Pessoa had a broader mission: to reinterpret Portuguese cuisine with a contemporary approach and impeccable technical mastery, without losing sight of its true essence.
The Michelin stars were not long in coming. The first one came in 2016 and, two years later, the second one cemented ALMA as one of the most important restaurants in Portugal. Sá Pessoa’s success, however, was not limited to ALMA: he broadened his horizons with projects such as Tapisco, Balcão, and the creative laboratory Atelier, without forgetting his role as an ambassador of Portuguese gastronomy and his media presence.
But beyond his dishes and awards, what really defines Sá Pessoa is the importance he places on his team. For him, his people are at the heart of everything. “ALMA is the root, the nucleus. From there everything grows”, he explains, referring to how his flagship restaurant has become a model for all his projects, both national and international.
“You can have all the talent in the world, but if you don’t have a team, you’re not going anywhere. ALMA is my mother company; if you want to be part of any of my projects, you have to understand its philosophy first”, stresses the chef. The structure of his team is strong, made up of key figures such as Ricardo, who has been working alongside him for 11 years, and Francisco, ALMA’s current chef de cuisine. Over the years, they have grown professionally alongside Sá Pessoa, becoming key players in the operation and expansion of the group.
“Consistency is everything. You can’t open a restaurant if you don’t have people by your side who have been with you for years, who understand what you do and who share your vision”, he adds. Ricardo’s responsibilities, for example, are crucial: “He controls the quality and training of staff at all the restaurants. He spends two days at ALMA, two days at Tapisco, two at the Counter (ECI) and one at the Time Out Market HSP. So we make sure everything is under control”, explains Sá Pessoa.
A culture of commitment
Sá Pessoa is aware that building a team is no easy task, especially in an era marked by immediacy and social media. The chef values, above all, long-term commitment: “This is not a 100-metre sprint, it’s a marathon. You have to know what you want and be willing to work calmly, patiently and with dedication”.
Before hiring someone at ALMA, the chef asks a key question: what do you expect to learn and achieve here? The answer is crucial, because it’s not just about cooking, but about understanding and experiencing the culture of the restaurant. “Working at ALMA requires commitment, but we also offer a cheerful and human atmosphere”, he says.
Solidity, consistency and evolution. That is what defines our cooking
Sá Pessoa, however, is no stranger to the challenges posed by today’s hospitality industry. The lack of sacrifice and quick access to major kitchens without sufficient experience worries the chef: “In the past, getting into a restaurant like El Bulli or Noma was almost impossible. Today all you have to do is send a message on Instagram. But if you don’t have commitment, you won’t last”, he warns.
Although he does not seek to reinvent himself every season, Sá Pessoa has one clear goal: to be better each year. “Creativity for me is about progress. I don’t need to change the whole menu, but I can improve the techniques, the service, the cooking time. ALMA is not the same restaurant it was 10 years ago, and that’s what is important”, sums up the chef. His philosophy is based on three pillars: solidity, consistency and evolution. It’s not just about surprising diners, but about maintaining a consistent level of excellence that elevates the experience year after year.
With international projects in full swing and a 2025 full of possibilities, Sá Pessoa is focused on returning to his roots and dedicating himself more to ALMA. “This year we want to go one step further. ALMA is 10 years old and we are ready for a change. It’s not just about the third star, it’s about motivating the team and giving them something new”, he explains. Sá Pessoa recognises that feeding his team’s ambition and hunger is fundamental: “If you don’t give them more, too bad. You have to inspire them and grow with them each day”. Dedication, determination and friendship are the most important things Sa Pessoa has learnt in his career. “This is not just about cooking; it’s about people, about human connections. My team is my family. Without them, nothing would be possible”.
