Exploring Portuguese terroir through French gastronomic cuisine
Food Philosophy
Paying homage to the delicate dance between tradition and innovation, our culinary creations are deeply rooted in the rich heritage of Portuguese flavours, highlighted with sophisticated French gastronomy and subtle contemporary twists.
A canvas where past meets present, our kitchen shares a narrative–a story of the land, the sea, and the hands that nurture them.
Culinary Direction
Led by a team of visionary chefs, each a maestro in their own right, our menu brings contemplative sophistication to the dining experience. They are artisans who respect the sanctity of each ingredient, creating inventive symphonies of flavour.
Chef Pedro Henrique Lima
Leading the menu creation is corporate chef Pedro Henrique Lima. Mentored by Chef Dario Costa back home, he carved his path through Brazil's most celebrated kitchens, his expertise honed in São Paulo's trendsetting restaurants.
Marrying high-quality ingredients with adventurous culinary experiments, Pedro's approach extends beyond sourcing to plating, transforming his creations into unique encounters with ingredient, flavour and texture.
Chef João Oliveira
Chef João de Oliveira brings a rich experience to No Convento's kitchen. His mastery extends beyond culinary fusion and menu creation, encompassing meticulous staff organisation and process management. It is in notable roles at Hotel Londres Estoril and Volver de Carne y Alma that Chef João honed his skills in menu development and staff training.
His culinary journey translates into a harmonious blend of skill, passion, and a dedication to evolving gastronomic experiences.
Chef Maxime Kien
Chef Maxime Kien's culinary artistry can be traced back to his roots growing up in the Côte d'Azur region of Southern France. Starting with his career at the Hotel de Paris in Monaco, Maxime has made a name for himself in various fine-dining restaurants in Europe and the United States.
Through his creations, Maxime's goal is to share an experience of modern and traditional dining, in which each plate he prepares is a story of its own.
Chef Alexis Gielbaum
Chef Alexis Gielbaum, with his deep expertise and innovative approach, has significantly influenced Mumbai's dining scene. Known for his role in the popular restaurants Slink & Bardot and Souffle S’il Vous Plait, Gielbaum has been instrumental in introducing and adapting French cuisine to Indian palates, after his work with Alain Ducasse.
His culinary journey includes diverse experiences from kitchens in Japan, France, and even the Orient Express. Gielbaum's philosophy centers around constant menu improvement, a testament to his dedication to culinary excellence.
Providers
We believe our culinary concoctions reflect the integrity of ingredients. With a commitment to high quality sourcing, produce is selected with care, ensuring they meet our requirements of freshness, and ethical production.
Working closely and fostering relationships with local farmers, fishermen, and artisans, allows us to guarantee consistent standards while also support the local community.
Talho da Maria(meat)
Ortodoxo Queijo(cheese)
Gleba
(bread)
Aquanostra
(oysters)
NC Gourmet
(meat)
Acayú
(vegan cheese)
