According to Chef Dárcio Henriques, “Cooking became my passion at 13 when I stumbled upon the abundance of fresh produce on our family farm in Portugal. It all started with baking cakes alongside my mother, and from there, my love for cooking blossomed. That journey eventually led me to culinary school in Leiria, where I discovered my true calling—to become a chef.”
Henriques grew up in a little town close to Nazare Beach where fish like sardines and octopus have been sun-dried for ages. He adds “That seaside vibe heavily influences my cooking style today, with plenty of fish and seaweed making their way onto my menus, inspired by the flavors of Nazare.”
Chef Henriques traveled the world to expand his culinary horizons.
“I've had the pleasure of working in some amazing places, each leaving its mark on me. One standout memory is my time at Joel Robuchon in Paris, where the culinary expertise was top-notch at its two Michelin-starred status. It was a pivotal period of learning, skill-building, and developing a deep respect for food.” Robuchon was named “Chef of the Century” in the Gault Millau guide in1989.
Chef Henriques continued, “Then, I ventured to Shanghai, where my culinary horizons expanded exponentially with exposure to diverse flavors and ingredient combinations.
London came next, where I had the incredible opportunity to work at the iconic Lanesborough Hotel. It was there, in 2021, that I proudly earned a Michelin star.”
Chef Henriques is now wowing those who dine at Raiva, named for the parish in which it is located along Portugal’s Duoro.
“After a decade abroad, I felt a strong pull to return to Portugal and showcase its rich culinary heritage to the world. Octant Douro (Raiva Restaurant) provided the perfect platform for this mission. Together, we're dedicate
Ingredients: for 2 people
• 100g chopped shallots
• 50g chopped chives
• Pinch of sea salt
• Zest of 1 lime
• Lemon vinaigrette
• 2 kg Beefsteak tomatoes
• 30g glucose
• 50g tomato pulp
• Drizzle of balsamic vinegar
• 300g assorted ripe tomatoes (preferably at room temperature)
Preparation:
For the Tomato Sorbet:
• Cut the beefsteak tomatoes into cubes, season with salt, vinegar, and olive oil. Let it marinate for 24 hours, then add the tomato pulp and glucose.
• Blend the entire mixture and reserve in the freezer.
• Before serving, blend it in a blender until it reaches the right sorbet texture.
For the tomato salad:
• Cut as desired and season with the lemon vinaigrette (150ml olive oil, pinch of salt, and 65ml lemon juice), salt, chives, shallots, and lime zest.
• Plate the salad with the sorbet on top of the tomatoes.
• Garnish as desired.
Chef Henriques and his wife also have an Instagram page, @cozinhadarly, where he teaches easy cooking techniques.
