Interview with Chef Valdir Ramos

I am Brazilian and have been working at Sheraton for over 20 years. I started as a kitchen intern and, throughout the years, I’ve had the opportunity to work in different cities and countries, developing my culinary expertise.

I studied at Senac Culinary School, one of the most prestigious institutions in Brazil. It is highly valued in the hospitality industry and is a reference for top hotels.

Brazilian gastronomy because of its rich diversity of ingredients, techniques, and flavors. However, it has not yet gained the same international recognition as French cuisine, which is considered the foundation of gastronomy, or Italian cuisine, known for its comforting appeal.

I believe in a versatile approach, where I explore all possibilities. Respecting ingredients and their natural flavors is essential. My goal is to elevate ingredients while adding a unique touch to surprise the palate.

Two chefs have strongly influenced my career:

• Ferran Adrià, who introduced experimental gastronomy by using physics and chemistry to create innovative dishes.
• Alex Atala, a Brazilian chef who elevated local ingredients to an international level, promoting the richness of Brazilian cuisine.

I believe we must continue valuing local products.

From the start, I was fascinated by the concept. Nowadays, many people focus only on beautiful restaurants, forgetting the essence of dining: sharing moments, experiencing textures, and savoring flavors.

Crafting a menu for Dans le Noir ? Lisboa was a major challenge because, without sight, taste must be even more refined. Dishes must not only be delicious but also balanced and surprising. I love this concept and believe it truly reconnects people.

Food intolerances and allergies are increasingly common. Our aim has been to create an alternative menu that is just as tasty as the main one, while respecting the ingredients and ensuring that all customers can fully enjoy this sensory experience

My best memories come from the dishes prepared by my grandparents:

• My maternal grandmother used to make an unforgettable banana jam. To this day, I've never eaten anything like it.
• My paternal grandfather used to prepare a ‘pan steak’ cooked with a touch of Cointreau. The texture of the meat and the flavour were simply perfect.

These are flavours that marked my childhood and that I've never been able to reproduce in the same way.

The impact I've had on the people I've worked with. Sharing knowledge, motivating and passing on the values of gastronomy are things that make me feel fulfilled.

I believe that when you're proud of your work, you realise that your customers' experience depends directly on your commitment. I've had people who have believed in me along the way, and now I want to repay that trust by helping other people grow.

Coconut. It can be used in starters, main courses and desserts. It's a complete and extremely versatile ingredient. 

For me, it's the best experience anyone can have. The concept is simple, but achieving that simplicity perfectly is a big challenge. The most important thing is that it reconnects people through the senses and the pleasure of eating.