How Tasca by José Avillez flies the contemporary Portuguese cuisine flag proudly
Life
by Camille Macawili
53 seconds ago
Overlooking Dubai’s pristine Jumeirah Beach waterfront and on the other side, an exceptional city skyline, Tasca by José Avillez remains a favourite day-to-night hotspot with a chic and charming atmosphere that continue to quietly win fans over since its opening.
Led by chef-entrepreneur José Avillez, the dining destination nestled within Mandarin Oriental Jumeirah in Dubai has been awarded yet another one-star Michelin rating for the third consecutive year by the famed accolade, Michelin Guide Dubai 2024 edition, that recognizes establishments for culinary excellence and dining finesse.
Boasting a menu that flies the flag for Portuguese cuisine in the UAE, the dishes draw inspiration from traditional gastronomic delights elevated through fine culinary techniques. For summer, it’s unveiled dining experiences including a festive Saturday brunch that transports diners to the sunny coast of Portugal. The menu is a culinary tribute to classic Portuguese dishes inspired by leisurely summers spent seaside. The highlights? José Avillez signatures, of course! The starter plates include the Tuna Tartare Cone and Garlic Prawns – all worth diving into before continuing the feast with mains such as the Charcoal Grilled Seabass, Wagyu “Piranha” served with stewed black beans and garlic rice, and a freshly-made Algarve Tomato Salad. Desserts are a must including Portugal’s pastel de nata, served with a shot of berry-based beverage to end things on a sweet note.
Here, Chef José Avillez talks to Emirates Man about his remarkable culinary journey and where he’s taking it next.
What do the first 30 minutes of your day look like, your morning routine and non-negotiable practices?
The first 30 minutes of my day can vary significantly. Typically, I wake up at 06:55am, enjoy breakfast with my wife and my sons and then head to the gym. However, there are sometimes when I immediately start my day on the phone, responding to emails and handling urgent matters. Additionally, if I am in Lisbon, my morning might include attending meetings and visiting my restaurant, Belcanto.
A non-negotiable in my morning routine: punctuality.
When did your love for food begin?
My passion for cooking is rooted in my love for eating. Since I was a child, I have found immense joy in savouring different flavours and textures. For Christmas, it was not the presents that captivated me, but rather the delightful feast laid out on the table. I remember coming home at 5 or 6-years-old, eager to peek into the pots to see what was for dinner. As I grew older, my fascination with food evolved into a genuine interest in cooking. It was with this passion that I started my first business with my sister at the age of 10, selling homemade cakes to our neighbours and family.
You have a degree in Business Communication and wanted to be an architect growing up. How did you end up in the culinary space?
I decided to pursue my career as a chef in my final year at university, after I completed my first internship in a professional kitchen. It was an unforgettable experience stepping into that kitchen as an intern. I felt my heart swell with unexplainable emotion. At that moment, I knew that I had found my true vocation, which led me to begin my apprenticeship in the culinary world.
Afterwards, I have carried out internships and training both in Portugal and abroad. A pivotal moment in my career came in 2007 when I completed an internship at El Bulli with Ferran Adrià, an experience that marked a significant turning point in my professional journey.
Tasca has been awarded one Michelin-star for three consecutive years. How does this feel to accomplish this?
We are very proud and honoured to be awarded one Michelin-star for three consecutive years. I am deeply grateful to the entire Tasca team for their unwavering dedication, passion, and commitment to delivering an exceptional culinary experience. Dubai is currently the epicenter of the world’s dining scene and being able to offer a taste of Portugal in this cosmopolitan city is an absolute joy and source of pride. This achievement is a significant milestone for Portuguese cuisine and a remarkable accomplishment for us.
The menu celebrates the rich heritage of Portugal. What are the key standout dishes?
The menu pays tribute to Portugal’s rich culinary heritage, featuring key standout dishes like Bacalhau à Gomes de Sá, Piri Piri chicken, and Lagareiro Octopus. Additionally, we offer a selection of beloved Portuguese «petiscos» such as Escabeche de Pato, Garlic Prawns, or Pica Pau, each brimming with flavours that showcase an authentic Portuguese cuisine.
With a culinary empire in Lisboa and few established internationally, how do you approach scaling without compromising quality?
We achieve this through consistency, discipline across all locations, and the development of exceptional teams. Our success is also founded on a rigorous commitment to hard work and the use of high-quality products. This commitment enables us to expand our presence while preserving the exceptional quality of our culinary creations.
The brunch experience at Tasca pays homage to Portuguese summers. How did you achieve this in such a location?
The brunch at Tasca pays hommage to the essence of Portuguese summers by capturing the vibrant flavours, aromas, colours, and textures of Portuguese cuisine. It features a delightful array of seafood and fish, fresh vegetable salads, and the finest meats. This culinary journey is complemented by a lively atmosphere, a picturesque sea view, and the warm, welcoming service of our team, promising an unforgettable experience.
How has the experience of setting up Tasca in Dubai been different to setting up your other restaurants?
As our first international venture, setting up Tasca in Dubai was a distinct experience in comparison to establishing our other restaurants. It involved discovering a new environment and culture, which made the opportunity both rewarding and challenging. Additionally, with a unique and demanding market such as Dubai, we gained a deep understanding of its dynamics to achieve success.
Tasca is your first international outpost. What did this teach you about yourself, professionally and personally?
Opening Tasca as our first international outpost was both a major challenge and a valuable learning experience for me and my entire team. It provided us with the opportunity and the responsibility of showcasing Portuguese cuisine in Dubai, the epicenter of the world’s dining scene.
What would be your advice to budding chef-entrepreneurs looking to earn a Michelin star?
My advice to aspiring chef-entrepreneurs aiming for a Michelin star is to embrace authenticity, maintain seamless consistency, and hard work.
What’s next for José Avillez?
The future holds limitless possibilities for those who believe in their dreams.
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