Rui Sanches
To speak of Rui Sanches is to speak of evolution, intuition and an innate ability to get ahead of trends without losing sight of the essence of gastronomy. From his beginnings to his role in strengthening Plateform Group, Sanches’ career sets the benchmark in Portugal’s restaurant sector. In this interview we take a closer look at Sanches’ business vision, from the most impulsive decisions that catapulted him to success to the lessons learned from his mistakes. We talk about inspiration, creativity and the evolution of Portugal’s culinary scene: an encounter with an entrepreneur who never stops reinventing himself and who, despite his success, continues to look to the future with the same passion with which he began.
Your career has been marked by constant evolution. If you could sit down with the Rui Sanches who started out in this business, what advice would you give him and what would you ask him to never change?
I would say trust your intuition and don’t be afraid to take calculated risks. Innovation and adaptability are essential in this industry. I would also say never lose your passion for gastronomy or your commitment to quality in the experiences you create. I’ve realised that creating lasting memories over time has been a key driving force for me, as well as ensuring that I feel satisfied with the outcome—as well as a guest in our restaurants.
You are an entrepreneur with a very clear strategic vision, but have you made any impulsive decisions in your career that have turned out to be the right ones?
Yes, one of the most impulsive decisions was opening the first Sala de Corte. One day, while looking at the storage space for our restaurants in the Time Out Market, I noticed a space just across the street that had potential—it was such a beautiful space. We had already been considering creating a restaurant focused on dry-aged meats, but from a business perspective, it was a risky move, especially with a maximum capacity of just 24 seats. Even so, we went ahead, and it turned out to be a risk that paid off. The restaurant grew, and we eventually had to move to a larger location nearby. Today, it is recognised as one of the best steakhouses in the world.
Warm halloumi bowl
Success is often talked about, but we also learn from failure. What mistakes do you believe were key to your growth as an entrepreneur and as a person?
Yes, in 2011, we looked at Yo! Sushi, which was thriving in London, and genuinely believed it would make perfect sense to bring it to Portugal. We opened in Lisbon, but before long, we realised it wasn’t going to work after all. There is always a cultural relativity that must be considered as a potentially decisive factor in these kinds of decisions.
Plateform Group has diversified its food with very different concepts. If you had to create a restaurant just for yourself, without thinking about trends or the market, what would it be like?
A space featuring a mix of my favourite dishes from various restaurants—both our own and those of fellow chefs. However, I’m not sure if the Cozido à Portuguesa from Pica-Pau would pair well with the Avocato Supergreen from Honest Greens!
It is said that inspiration can come from the most unexpected places. Have you ever had a culinary revelation in a context totally unrelated to the restaurant industry?
Yes, very often. Especially when I travel, I find inspiration in all sorts of things I come across—a place, a space, a conversation, or any kind of unexpected situation. It often makes me reflect on the importance of attention to detail and the dedication we should have in every aspect of what we do—something I bring into gastronomy and our concepts.
Lobster rice
As a leader, how do you handle the pressure to maintain excellence in each of your projects without becoming monotonous or complacent?
The key is surrounding myself with a talented and passionate team. Creating an environment that fosters creativity and collaboration is essential. I’m also always on the lookout for new opportunities and challenges that allow us to grow and evolve. Constant innovation and the pursuit of excellence are my main driving forces.
Time is a limited resource. What is a perfect day like for Rui Sanches outside of work? Where are we likely to find you when you are not working?
An ideal day outside of work would be spent with my family and friends, enjoying a nice meal and a good chat. I love exploring new places, both outdoors or in the city, and I'm always looking for new experiences. I also enjoy sports, and if I can fit in a visit to the gym or a nice walk, even better.
Lisbon and Portugal have experienced a gastronomic revolution in the last decade. How do you imagine the country’s culinary scene in another ten years?
I see a gastronomic scene that is even more vibrant and diverse. I believe there will be a greater appreciation for local and sustainable products, along with a more creative fusion of traditional cuisine and international influences. It will be exciting to see Portugal establish itself as a global gastronomic destination.
Portuguese steak
The world of gastronomy is constantly changing, are there any current trends that you don’t like or that you think are overrated?
One trend that I think can sometimes be taken to extremes is the growing dependence on technology in the kitchen. While technology can be a useful tool, and incredibly important for innovation, I don't think it should replace the skill and creativity of the chef, nor the excellence of the service. The essence of gastronomy lies in the human factor and the passion for ingredients and techniques.
After so many achievements, what is the one dream you have yet to fulfil?
There are many! But I would say the most constant is seeing our restaurants stand the test of time, thriving and with loyal customers. As well as that, continuing to expand our restaurants nationally and internationally, and taking Portuguese gastronomy to new horizons.
