Chef Milton Anes
Born in Paris, into a Portuguese family from the North, and trained in international kitchens, Milton Anes brings a silent intensity to the craft. His cuisine is rooted in memory, technique, and patience — guided by the idea that flavour needs time. But ambition goes beyond the plate. For Milton, Bica do Sapato is a catalyst: a place to rethink hospitality itself — from working conditions and accommodation to food systems and local sourcing.
Chef Hugo Gurerra
Hugo Guerra is a proximity chef: he works with Portuguese produce seasonally, using modern techniques and a home-cooked instinct that comes from Alentejo tables. After a demanding period in the Basque Country and experience in renowned projects — Penha Longa (Arola/Il Mercato) and, later, Bica do Sapato — he opened Lobo Mau in Lisbon, where he deepened his authorial and collaborative cuisine.
Chef Joaquim Sousa
Trained in Paris and born in the midst of dough and rigor, Joaquim Sousa brings to Bica a pastry shop of precision and Portuguese soul. He arrived in Portugal in 2001 leading teams and dessert menus, with stages such as Pestana Palace, Tivoli Vilamoura, and The Oitavos, in addition to the opening of Ladurée in Lisbon. His method combines French technique with local products and memories: it respects tradition, refines it, and modernizes Portuguese sweets without taking away their truth — balance, texture, temperature, gesture.
