A guardian of Ribatejo flavors with an international star
Chef Victor Felisberto grew up in a small village in Ribatejo, where the kitchen was the meeting point for the whole family and where he learned the value of tradition. However, the start of his career was in a completely different field: Victor graduated in medicine, a profession he considered noble and to which he dedicated himself for a few years. However, his passion for gastronomy was always there. During his leisure time, Victor would often find himself in the kitchen, experimenting with family recipes and innovating with new ingredients and techniques.
Decision to Change
The turning point came unexpectedly. In search of a change, Victor decided to explore gastronomy in a more serious way and moved to Andorra, where he took his first steps as an apprentice in local restaurants. The experience proved to be transformative, leading him to choose a new direction in life: to become a professional chef and create dishes that combined the authenticity of Portuguese cuisine with haute cuisine techniques. Initial training in traditional French techniques in Andorra was fundamental to developing a solid foundation, but it was in Spain and France that Victor honed his talent, delving into the details of Mediterranean cuisine.
Road to Excellence
Victor quickly stood out for his unique creations and refined techniques, earning his first Michelin star in Andorra. With the star came new opportunities and, eager to grow, Victor accepted the challenge of moving to London, one of the world’s gastronomic capitals. In London, he worked alongside internationally renowned chefs, where he further perfected his techniques and expanded his knowledge of exotic ingredients and contemporary fusions. London’s multicultural environment allowed him to explore new ideas, but Victor remained true to his Portuguese roots, always incorporating a touch of authenticity and an unwavering respect for ingredients.
France then became an essential milestone in his career, where he not only perfected haute cuisine techniques but also completed the prestigious Maître Cuisinier Patisserie Ouvrier course at the famous Le Cordon Bleu Cookery School, focusing on areas such as chocolates and sugars – a training he describes as “a kind of master’s degree in cooking”. This experience on French soil, the land of pâtisserie, added a new dimension to his culinary art, making him stand out for his creativity and technical precision.
Back to Ribatejo
After more than a decade away, Victor felt a strong call to return to Portugal. With the desire to contribute to the revitalization of Ribatejo’s gastronomy and to share his knowledge with his homeland, he returned to Abrantes and founded Casa Chef Victor Felisberto. In his restaurant, Victor revisits the traditional dishes of the region, applying the technique and precision he has acquired over the years, but maintaining the authentic flavor that recalls the cuisine of his childhood. For him, each dish is a tribute to Ribatejo and the Portuguese way of life – simple, but deeply rich and tasty.
Creating Unique Dishes
At Casa Chef Victor Felisberto, each dish is an experience in itself, carefully designed to involve all the senses. Dishes such as Assado Misto and Monte Abrantino are the result of a creative process that values time, patience and attention to detail. In addition, the chef’s desserts, such as the famous pumpkin fondant with caramel and fleur de sel, have been acclaimed by critics and loyal customers alike. They are, in essence, creations that symbolize the chef’s commitment to innovation and authenticity.
Culinary Philosophy and Commitment to Tradition
Victor’s philosophy is clear: respect the ingredient, honor tradition and celebrate the authenticity of Portuguese flavors. “Every dish I cook is a reflection of the respect I feel for our culture and our soil,” he says. He prefers to work with local and seasonal ingredients, many of them bought from small producers in the region. In this way, he not only guarantees the quality and freshness of his dishes, but also supports the local economy. His passion for traditional cuisine is complemented by an innovative approach, where the wood-fired oven plays a central role in the preparation of the meats. The meat is cooked slowly to ensure juiciness and depth of flavor, while the coals add that rustic touch that is the signature of his culinary style.
Recognition and Continuous Inspiration
The awards and distinctions he has won over the years are testament to his talent and dedication. However, Victor says that the greatest recognition comes from the customers who travel miles to taste his creations. “Seeing the smiles on the faces of those who try my dishes is the greatest prize I can receive,” he says.
For him, cooking is more than a job; it’s a way of creating memories and bringing people together through taste.
Legacy and the Future
Chef Victor Felisberto continues to dream of a future where Ribatejo cuisine is recognized and appreciated worldwide. He has recently embarked on an exciting new phase alongside the talented Chef Margarida Bessa Rego, combining their passion for authenticity, innovation and sustainability. This collaboration promises to further elevate the dining experience at Chef Victor Felisberto’s Casa Restaurant, with a menu that reflects the fusion of their visions, exploring seasonal and local ingredients. Chef Victor remains true to his mission: to inspire new generations of chefs, respect the roots of Portuguese gastronomy and take the taste of Ribatejo to new heights, with creativity and dedication that shine through in every dish.
