Marlene Vieira

Executive Chef

The connection to the kitchen started at a very early age and at this moment carries 30 years of professional experience. 

The gastronomic restaurant presented here is the reflection of a Portuguese table, rich in gastronomic memories, an image of her learning for a modern portuguese cuisine, with sustainability and seasonality concerns.

Mário Cruz

Sous-Chef

From his Minho roots, he shares his childhood gastronomic memories with Marlene Vieira.

Both have a similar language in the kitchen and this explains the joint design of the menus, with the concept of “identity” being very present in the dishes they created for this space.

Clara Camacho

Pastry Sous-Chef

Clara Camacho, 25 years old, born in São Pedro, Funchal..

She takes the helm of desserts at Marlene, recreating the Chef's gastronomic memories in an exemplary way.

Marcela Fernandes

Cook

Marcela Fernandes, 28 years old, from Almada and always with a smile on her face! She is in charge of the starters for our menus.

Gabriela Marques

Sommelier

Gabriela Marques is our sommelier awarded in 2018 with the Prix du Sommelier of the International Academy of Gastronomy, in 2019 with the Sommelier of the Year Award by Revista de Vinhos and by the special Escanção da Paixão pelo Vinho Award.

Her creative work is incredible because more than pairing with flavors, she also works with the textures. Her path lead her through Sergi Arola's LAB, the Ritz Hotel and more recently by CURA.