João Sá
João Sá, the soul behind SÁLA restaurant, is enjoying his moment of glory in both his life and work. After receiving his first Michelin star in 2024, he is savouring the results of decades of hard work without rushing towards new goals. With a career marked by respect for local produce, the pursuit of excellence and a human approach to management, Sá is today an example of how to balance ambition and serenity in the world of haute cuisine.
Sá recalls the night SÁLA was awarded its Michelin star as one of the most emotional moments of his life. “After the gala, I cried a lot. It was like unloading 20 years of effort, sacrifices and learning”, he confesses. More than a goal, the award became a turning point. That night, instead of celebrating alone, he allowed his team to share the joy with the customers dining at SÁLA. They popped champagne, played music and enjoyed a unique moment for both the team and the diners. This generosity reflects the spirit of Sá, who believes that the success of a restaurant is not individual but collective.
Octopus rice
SÁLA: food with a Portuguese soul
Since it opened in 2018, SÁLA has been a faithful reflection of Sá’s culinary personality. The restaurant combines an intimate and welcoming atmosphere with contemporary food based on the finest Portuguese ingredients. Sá’s cuisine is an ode to Portuguese tradition, interpreted from a modern perspective. Ingredients such as fresh Atlantic fish, seasonal vegetables and artisanal products find in SÁLA a place to shine. Each dish tells a story, connecting diners to the chef’s roots while offering an innovative experience.
His reinterpretation of caldo verde, for example, uses modern techniques and minimalist presentations without losing the essence of its true flavour. In his desserts, Sá plays with textures and temperatures, putting a creative twist on traditional ingredients such as cottage cheese, honey and nuts. Beyond the menu, Sá has managed to transform SÁLA into a space of collective creativity. “The team is the heart of SÁLA. This restaurant is not just mine; it belongs to everyone who works here”, he says with conviction. According to this philosophy, he has strived to offer working conditions that place importance on each member, fostering an environment where ideas flow and everyone feels part of the success.
Sála
A future calmly designed
While many chefs pursue the expansion of their businesses after obtaining a Michelin star, Sá has opted for a more leisurely and reflective strategy. His next goal is to move SÁLA to a larger space but without leaving the street where the project began. The chef is also developing a small concept space in a food court that will allow him to vary his dishes without compromising quality or the tranquillity of his family life. “I want to grow but in a calm way. I don’t need 30 restaurants. I prefer to focus on doing something well, with joy and balance. Life is too short not to enjoy what you do”, explains the chef.
I want to grow, but in a calm way. I don’t need 30 restaurants. I prefer to focus on doing something well, with joy and balance
Sá is also optimistic about the gastronomy scene in Portugal. For years, chefs like him have been working to put Portuguese cuisine on the world map, and today they feel that their efforts are paying off. “The Michelin gala held in Portugal was an important milestone. It is the first time that the government and institutions have seemed to understand the importance of our gastronomy”, he says. He also highlights the role of tourism and international events in promoting Portuguese produce and traditions. “We have the ingredients, the chefs and the hospitality. Now, with a little more strategic support, we can reach the level of countries like Spain or Italy”.
João Sá
At 38 years of age, Sá is at a point of personal and professional maturity that few manage to reach. His Michelin star has not changed his spirit, pushing him instead to continue exploring his passion from a more balanced perspective. “I want to choose what I do, enjoy it and do it well. If I’ve learned anything, it’s that it’s not about the number of stars or restaurants, it’s about quality of life and the impact we leave on people”, he concludes. Sá is much more than an important chef inside and outside of Portugal: he is a man who understands the value of each moment, in the kitchen and outside of it. And in that serenity, perhaps, lies his true genius.
