Chef Francisco Martins

Bio

Francisco Martins | 31 yo | from Caxias

He has benn connected to the sea for more than half his life, first in surfing and then in sushi. He took the plunge in 2011 at the Noori Sushi chain, where he learnt the basics, and then moved to Porto to manage the chain's new restaurant, which was about to open there. 

The Coral Sushi Concept at the Cascais Miragem Hotel was the next step. Under Chef Marcos Araújo, the young chef learnt and worked his way up until he became his right-hand man.

In between, and whenever there was time, there were catering services, almost all with the unique Chef Luís Américo, sushi training and even a few hours on the drums, which, if you'll excuse the surfing analogy, was the instrument he learnt to master at a very young age.

Two years later, in 2015, his project was born: Besushi, which began as a home delivery and takeaway concept, but saw the restaurant's space expand over the years at the insistence of its most loyal customers.

The menu demonstrates the gastronomic fundamentals defended by the chef, fusing Portuguese and Mediterranean cuisine with Japanese, promoting the product and respecting the ingredients.

At 31, Francisco Martins is on the crest of the wave, but the best aerialists are yet to come.