At the helm of the Algarve’s most opulent kitchen, Chef Ricardo Luz serves Portuguese tradition with a luxurious twist
It’s one of the Golden Triangle’s latest openings. Since June 1, Authentic has been the talk of the town. Its glitzy and ultra-ornate interior features Versace wallpaper, golden feline statues, dazzling jewellery cases, and animal prints on plush chairs, designed to overwhelm the senses of those looking for a unique dining experience.
Among such opulence, it’s hard to imagine how a chef could make his dishes stand out. Luckily, Ricardo Luz was up to the challenge when owner Miguel Sequeira invited him to be the new restaurant’s chef.
Born and bred in the Alentejo, this young chef has steadily climbed the steps to culinary greatness.
His career, which already spans two decades, began at the fashionable Vela Latina on Lisbon’s riverfront when he was just 15. From then on, he worked in some of the country’s most respected gastronomic establishments, such as Vila Vita’s various kitchens and Tavares Rico in Lisbon, where he worked with Chef José Avillez. Other big kitchens included the Pestana Palace in Lisbon, where he learnt with French Chef Aimé Barroyer, Penha Longa in Sintra, and Vila Itália in Cascais.
Chef Ricardo Luz’s most significant stepping stone was integrating the McDonald squadron in Monchique – today known as the Monchique Resort & Spa – with Chef Louis Anjos. This was the start of a nine-year partnership that gave him confidence and focus and led him to earn the “Chef of the Year” award in 2019: a tremendous individual victory and yet another stepping stone for the aspiring chef. Together, they re-energised Bon Bon in Carvoeiro and later opened Al-Sud in Palmares, earning a Michelin Star in just a few months.
Working with such remarkable chefs gave Ricardo baggage that many envy and a great sense of team spirit. “They are great chefs and great individuals with great sensibility,” insists Ricardo. “They deal with people. They are used to leading teams and, therefore, are very human.”
A genuine passion for ingredients and traditions oozes from the chef, but also a passion for sustainability. “We can’t forget about the human side of the process. When I receive a sea bass, I have to value it not only for the fish itself, but for the path it took and for the fisherman who woke up at 3am to catch it,” he reflects, adding, “Behind a tomato, a potato, there is a whole chain, an incredible story, and we must value it.”
The chef’s interest in sustainability also led him to become an ambassador for sustainable fishing in Portugal, “which involves good practices and getting the people around us to get involved in them”. As part of his role, he goes to schools to teach young children about fish consumption, “when they should eat the fish and when it should be caught. Otherwise, kids think there are sardines all year round”, he laments.
At Authentic, which he joined shortly after the first Michelin Gala in Portugal earlier this year, owner Miguel Sequeira gave him carte blanche to choose his equipment. He only has the best in his kitchen, such as a Marrone stove from Italy. “With all this luxury, we have to offer a couple of international classics, but I never forget my roots, where I came from, and our outstanding product in this country.”
His definition of luxury is simple: “Satisfaction! But I’m not saying that a lobster is better than a sardine. I’ve eaten some sardines in the street that taste as good or better than a lobster. Truffles and caviar are delicious things, but if we are alone, don’t have the perfect company or aren’t in the right place, it will never taste as good.”
As for his cuisine, Ricardo describes it as “classic with a touch of modernity”. He is proud to prepare “a fantastic cataplana as if a fisherman made it,” to which he will add his personal touch. For him, classic cuisine is the base for everything. “If you do not know the basics of classic cuisine, you will never know how to do contemporary.”
In the Authentic pantry, ingredients such as fresh fish and seafood from Sagres and the Portimão fish market, vegetables from local orchards and grass-fed lamb bring authentic Portuguese flavours to Ricardo’s menu. His selection of dishes changes with the seasons of the Algarve, which, according to him, are “summer and winter”. In November, which sees the launch of new creations, “there will be tiger prawn rice cooked in the oven, pork cheeks stewed with chestnuts and a roasted leg of lamb. More comfort food”, reveals the chef.
Classic and luxurious starters include oysters and caviar, a Caesar salad with lobster or crab, a tartar of tuna from the coast and Chef Ricardo’s favourite: spider crab soup. Then, the traditional favourites: scarlet prawns with garlic, Bulhão Pato clams, and pork cheek croquettes. The main courses include several dishes to share, such as lobster or fish rice, and there’s seafood galore with lobster served with the sauce you desire, octopus and more. Meat lovers can enjoy Wagyu beef, classic Tournedos Rossini or an Alentejo lamb shank paired with a top-tier wine selection.
For Chef Ricardo Luz, Authentic is “unique”. It is an experience unlike any other in the Algarve. Above all, he feels grateful for this opportunity and responsible for doing it well. “I’m the man at the helm. I must now take this ship forward!” We wish him fair winds and following seas.
By ALEXANDRA STILWELL
