When did you first discover your passion for cooking?
Since I was a child, I have always loved cooking. I often pretended to be a chef, and I loved helping my mother, especially with desserts. Around the age of 10, I started cooking lunch for my parents, as both of them worked.
After finishing the 9th grade, I had the opportunity to enroll at the School of Hospitality and Tourism of Portugal in Mirandela, where I learned the fundamentals of cooking.
In 2016, I moved to the Algarve to work as a chef in a hotel. That is when I discovered my true passion for what I was doing, dedicating long hours to work and always striving to learn and improve. I still maintain this spirit today: I continue to learn, create, and grow every day alongside my team.
How would you describe your cooking style?
It is an author-driven, fine dining style, with elegance, creativity in combining ingredients, and, above all, great flavor.
Which dish at Eden are you most proud of creating, and why?
The rack of lamb. The combination of all the elements on the plate results in a dish rich in flavors, elegant, and with great attention to detail. It was carefully thought out and developed until we achieved the final result we serve today.
Do you have a favorite type of dish to cook at home?
I don’t have a specific favorite. I enjoy cooking a bit of everything and, above all, experimenting, creating, and developing new techniques.
What ingredients or flavors are you currently most excited about?
I try to understand each ingredient and its true flavor, explore how it can be treated, and find the right combinations to create balanced and harmonious dishes.
What makes Eden stand out compared to other restaurants in the Algarve?
At Eden, we offer refined, author-driven cuisine, transforming each dish into a fine dining experience. Most restaurants in the Algarve follow a more traditional, home-style approach that stays close to their roots. We aim to elevate the experience, constantly innovating at the highest level.
Your dishes are often described as both creative and comforting. How do you achieve that balance?
I pay attention to every detail, from choosing ingredients that complement each other to ensuring the overall harmony of the dish. Every aspect, including presentation, is carefully considered to add something extra to the experience.
What can guests expect from your kitchen in 2026?
They can expect cuisine with even more focus and dedication, with continuous improvement of every detail. I want to continue growing with my team and providing experiences that leave our guests happy and satisfied. For me, the greatest reward is seeing every guest leave Eden with a smile and the desire to return.
Interested in trying Chef Filipe’s Tasting Menu. Book here:
