Tiago Maio
At just 30 years old, Tiago Maio, the chef from Aveiro, has already made a name for himself as one of the rising stars on the Portuguese gastronomic scene. He currently holds the position of Executive Sub Chef at Sublime Comporta, a luxurious establishment featuring three restaurants with culinary concepts as diverse as they are enticing.
Despite being more reserved outside of the kitchen, Tiago finds his escape from the daily cooking frenzy through playing basketball and spending quality time with his family—the thing he values the most. Surprisingly, Tiago originally set out on a career path to become an engineer, having studied electronic engineering. However, his journey took an unexpected turn, eventually leading him to graduate in Kitchen Management and Production from the prestigious School of Hospitality and Tourism of Coimbra.
His professional career kicked off at the renowned Foz Velha restaurant in Porto, an undisputed gem of Portuguese cuisine. However, f ate had more in store for him, such as his venture into the art of sushi, when he worked as a sushi chef at the Subenshi restaurant in Aveiro. This experience not only provided Tiago with new skills but also inspired him to explore the exciting world of culinary fusion.
Sublime Comporta
Tiago Maio's culinary career at Sublime Hotel Group has involved him in every gastronomic facet of Sublime Comporta. Starting with the exclusive haute cuisine haven, Sem Porta, where he began his journey in 2017, to more laid-back locales like the cosy Tasca da Comporta, where the most authentic Portuguese dishes are served. Among these noteworthy gems is the Food Circle, an intimate restaurant with a maximum capacity of 12 diners. Here, guests are treated to the unique experience of all dishes being expertly prepared over an open flame—a technique Tiago deems indispensable to his craft. Tiago Maio has emerged as one of the most promising culinary talents of his generation. his star dishes, fish stew and bacalhau à Brás, showcase his extraordinary ability to capture the essence of Portuguese cuisine with a contemporary twist. Describing his cooking style as "simple yet bursting with flavour," Tiago underscores the significance of quality ingredients, believing they hold the key to crafting exceptional dishes. And among his star products, there is never a shortage of cod and eel, highlighting the important role of fleur de sel from the salt pans of Aveiro in the vast majority of his creations.
The three gastronomic treasures at sublime comporta
Sem Porta: Where Elegance Meets Nature
Blending seamlessly into the nature surrounding it, Sem Porta oozes elegance and sophistication. Dedicated to the rich flavours of Portuguese cuisine, this restaurant stands out for the product and its seasonality, where fresh vegetables and herbs are grown to enhance the quality and flavour of each dish. Local producers and sustainable fishermen make up the DNA of this restaurant, contributing to the preservation of both terrestrial and marine ecosystems.
Tasca da Comporta: Tradition and Warmth
Tasca da Comporta invites you to experience the heart-warming embrace of Portuguese tradition and hospitality. The love for traditional cuisine is reflected in each of the dishes, made with local products that exalt the authentic Portuguese flavours. From classic skillet recipes to comforting appetisers, each ingredient celebrates the country's rich and diverse culinary heritage. From classic Portuguese recipes to comforting appetisers.
Food Circle: An Intimate Culinary Journey Around the Fire
Food Circle offers a unique and exclusive experience to spend a very special evening. In an intimate and relaxed atmosphere, the chef prepares dinner in a seemingly ritualistic way in front of the 12 diners around the fire. Natural and fresh ingredients are sourced from their organic garden and local producers. These blend seamlessly with ancestral cooking techniques, including an open fire and slow cooking, to create truly innovative dishes. The marriage of these culinary creations with carefully selected wines enhances the flavours, ensuring an unforgettable memory.
Food Circle
The future of Tiago Maio and Sublime Comporta
Since joining Sem Porta in 2017, Tiago Maio recognises that both his cuisine and his role as a chef have undergone considerable transformations. "Since I joined the project, my vision as a chef has evolved, to do things with more flavour and more identity. And since I took on the role of Executive Sous Chef of the group last year, that's what the focus has been on. The work we have been developing consists of helping to clearly define the personality of each restaurant. Not only for the customers, but also for us," the chef explains.
As for his vision for the future at Sublime Comporta, Tiago is aiming for a Michelin star for the Food Circle. "But we are aware that it is a long road. It is not so much a goal as a work of constancy that we set ourselves. But what really matters to us is that our restaurants are known and filled with patrons," he explains.
Tiago Maio doesn't just represent a new – and promising – generation of chefs in Portugal. His vision of constant evolution and his desire to take his restaurants and his team to new horizons promise an exciting culinary future for the group, where the taste and identity of Portuguese cuisine will undoubtedly take centre stage.
Ravioli
