THE CHEF
Pedro Sommer is a Professional Chef.
He is passionate about cooking, training and communication. Provides Consultancy and Catering services, anywhere in the country or if necessary, takes off abroad, as was the case in Madrid, Brussels or Dusseldorf.
He is currently a trainer at the Estoril Hotel and Tourism School (EHTE) in Culinary Arts and Kitchen Management and Production courses, and at the Professional Cook Association of Portugal (ACCP), in Lisbon, at the Professional Cookery Course. He also teaches Time Management Courses, which mix with cooking and workshops and Team Buildings in various companies.
He also collaborates in the magazines: Teleculinária, Lusitana and Candando - Angola, in the production of recipes and photographs and in the Revista Notícias Recheio, writing articles on ingredients.
Pedro is co-author of the books: "Flavours of Portugal", "Sweet tradition", "Mediterranean Diet", "The Preferred of the Portuguese", "Timeless Recipes" and "Book of Cakes".
He was a member of the Jury in various competitions, such as: "Portugal Cook Book Fair 2017 e 2018", at the Book Fair in Lisbon, at the "Best cream custard" in Lisbon, and at "Cod Patanisque-2017 and 2018 ", both in the Fish in Lisbon.
He was part of the promoter group of the Mediterranean Diet to Intangible patrimonial of UNESCO in 2012.
He collaborated with the Lisbon City Council in the "Healthy Seal 2018" project, with the collaboration of recipes and the attribution of stamps for public entities that meet the healthy food requirements.
Provides consulting in Restaurants, Hotels and Catering companies, based on the creation, organization and planning of new concepts, composition of menus, training of brigades, technical sheets, organization and control of costs, hygiene standards, construction and remodeling of kitchens, organization of circuits and layouts, energy advice, among others.
He is currently a consultant at ICA - Industry and Food Trade, with projects in the Assembly of the Republic, NOS, Repsol, Manpower, Mercedes, among others; at Monte da Ravasqueira wine tourism in Arraiolos; and at Quinta da Taipa Catering in Alenquer.
He develops gastronomic concepts, such as O Páteo do Rock, in Rock In Rio 2018, in Lisbon, where he developed the Menu and Coordinated the Teams; Sem vergonha Restaurant, a new Brewery concept in Lisbon; The Delfina Restaurant at the Alma Lusa Hotel in, Lisbon , with a modern concept combining classic Portuguese cuisine with world food; The Eggcellent Restaurant, a premium concept, totally egg-based, with outlets in shopping centers; The Restaurant Storik Tapas, a concept of tapas based on Portuguese and Spanish cuisine, in Lisbon; Terrazza Cascais Restaurant, a modern concept of national and foreign meats in Cascais; Restaurant / Bar Para Sempre, a concept based on traditional Portuguese cuisine, at LX Factory, Lisbon; The Hotel Memmo Baleeira, with the coordination of teams and improvement of resources and raw materials, at Sagres, Algarve; Or Chico's Restaurant, in Palmela, with the team supervision, use of resources, reorganization of circuits and change of menus.
It develops recipes, presentations, advertising spaces and food styling for renowned brands such as Milaneza, Mimosa, Guloso, Montalva - Isidoro, Filadélfia, Parmalat, President, Lamb Weston, Primus, Five Star or Taste Product of the Year, the latter with frequent appearances on TV.
He had his own Restaurant, called Sommer, for 6 years (www.sommer.pt), and two coffee shops, Quick by Sommer, which sold in 2014.
Previously, he worked in prestigious Hotels and Restaurants such as the Bairro Alto Hotel, Ritz Hotel and Kais Restaurant in Lisbon.
He also worked in London at The Dorchester Hotel, where he had the privilege of serving the Queen of England and Nelson Mandela.
He made the Cooking course at the Hotel and Tourism School of Estoril, where he is now a trainer and inspires the younger generations to have the same passion for gastronomy!
He is passionate about cooking, training and communication. Provides Consultancy and Catering services, anywhere in the country or if necessary, takes off abroad, as was the case in Madrid, Brussels or Dusseldorf.
He is currently a trainer at the Estoril Hotel and Tourism School (EHTE) in Culinary Arts and Kitchen Management and Production courses, and at the Professional Cook Association of Portugal (ACCP), in Lisbon, at the Professional Cookery Course. He also teaches Time Management Courses, which mix with cooking and workshops and Team Buildings in various companies.
He also collaborates in the magazines: Teleculinária, Lusitana and Candando - Angola, in the production of recipes and photographs and in the Revista Notícias Recheio, writing articles on ingredients.
Pedro is co-author of the books: "Flavours of Portugal", "Sweet tradition", "Mediterranean Diet", "The Preferred of the Portuguese", "Timeless Recipes" and "Book of Cakes".
He was a member of the Jury in various competitions, such as: "Portugal Cook Book Fair 2017 e 2018", at the Book Fair in Lisbon, at the "Best cream custard" in Lisbon, and at "Cod Patanisque-2017 and 2018 ", both in the Fish in Lisbon.
He was part of the promoter group of the Mediterranean Diet to Intangible patrimonial of UNESCO in 2012.
He collaborated with the Lisbon City Council in the "Healthy Seal 2018" project, with the collaboration of recipes and the attribution of stamps for public entities that meet the healthy food requirements.
Provides consulting in Restaurants, Hotels and Catering companies, based on the creation, organization and planning of new concepts, composition of menus, training of brigades, technical sheets, organization and control of costs, hygiene standards, construction and remodeling of kitchens, organization of circuits and layouts, energy advice, among others.
He is currently a consultant at ICA - Industry and Food Trade, with projects in the Assembly of the Republic, NOS, Repsol, Manpower, Mercedes, among others; at Monte da Ravasqueira wine tourism in Arraiolos; and at Quinta da Taipa Catering in Alenquer.
He develops gastronomic concepts, such as O Páteo do Rock, in Rock In Rio 2018, in Lisbon, where he developed the Menu and Coordinated the Teams; Sem vergonha Restaurant, a new Brewery concept in Lisbon; The Delfina Restaurant at the Alma Lusa Hotel in, Lisbon , with a modern concept combining classic Portuguese cuisine with world food; The Eggcellent Restaurant, a premium concept, totally egg-based, with outlets in shopping centers; The Restaurant Storik Tapas, a concept of tapas based on Portuguese and Spanish cuisine, in Lisbon; Terrazza Cascais Restaurant, a modern concept of national and foreign meats in Cascais; Restaurant / Bar Para Sempre, a concept based on traditional Portuguese cuisine, at LX Factory, Lisbon; The Hotel Memmo Baleeira, with the coordination of teams and improvement of resources and raw materials, at Sagres, Algarve; Or Chico's Restaurant, in Palmela, with the team supervision, use of resources, reorganization of circuits and change of menus.
It develops recipes, presentations, advertising spaces and food styling for renowned brands such as Milaneza, Mimosa, Guloso, Montalva - Isidoro, Filadélfia, Parmalat, President, Lamb Weston, Primus, Five Star or Taste Product of the Year, the latter with frequent appearances on TV.
He had his own Restaurant, called Sommer, for 6 years (www.sommer.pt), and two coffee shops, Quick by Sommer, which sold in 2014.
Previously, he worked in prestigious Hotels and Restaurants such as the Bairro Alto Hotel, Ritz Hotel and Kais Restaurant in Lisbon.
He also worked in London at The Dorchester Hotel, where he had the privilege of serving the Queen of England and Nelson Mandela.
He made the Cooking course at the Hotel and Tourism School of Estoril, where he is now a trainer and inspires the younger generations to have the same passion for gastronomy!