What inspired you to become a chef?
As a kid I spent as much time as I could around my father’s restaurant. I really enjoyed trying different things, liked the smell, the colours of fresh products. I loved it when he took me on his shopping, seeing lobsters, birds, big pieces of meat etc. So I was very young when I already knew that I wanted to be a chef too.
What can guests expect from the menu at Avenida?
Avenida serves an international cuisine with a lot of Portuguese influences, creative, fresh, light. As much as possible, locally sourced.
Do you have any role models?
My father is for sure my role model, he taught me everything from the kitchen and never went to cooking school.
Name us three of your favourite restaurants
1 Interscaldes, Kruiningen The Netherlands *** Michelin
2 Ocean Porsches Portugal ** Michelin
3 Vendôme Koln Germany *** Michelin
What is your favourite summer dish?
Tartar of Coeur de Boeuf tomato, olives, cured fresh sardines, tomato stock with dashi, Marshmallow of cucumber.
What’s been your ultimate career highlight so far?
So many highlights, it´s hard to point out one… Being guest Chef in Kenya twice, being a Guest Chef in Bansko Bulgaria. Being a Guest Chef in the Rota de Estrelas in Porto and many other culinary events.
What is the most challenging aspect of being a chef?
Building and keeping a strong, creative and reliable team with a long-term vision. And the maintaining of the Michelin star every year!
What does hospitality mean to you?
Service with a smile, always willing to do the extra mile for a happy guest. No is never an answer.
What’s next on the cards?
Making Avenida a hot spot in the Algarve, great food and service in a relaxed atmosphere.
Try Roeland’s dishes for yourself in the heart of the algarve at Avenida. Click here for more.