The partnership between one of Portugal’s most talented young chefs, Pedro Pena Bastos, and the brand that generously brings Portugal to every corner of the world, Vista Alegre, has resulted in the Wabi-sabi dish, now part of the Chefs’ Collection. Inspired by the Japanese philosophy where “everything is transient and nothing is perfect or immutable,” according to the chef’s choice, the porcelain dish, which can also be used as a bowl, features delicate relief work reminiscent of roots taking hold of the piece, highlighting the strength and power of nature. Integrated into the Chefs’ Collection, this biscuit piece is ideally sized for the best tasting experience, with a well-defined plating area, and the only glazed portion of the dish is its deepest part, intended for sauce placement.
“The challenge awakened a dream from many years ago, the possibility of creating a piece that conveys and helps me express my cuisine in a simple and elemental way, respecting what I believe are my pillars in the kitchen. The contrast between nature, with its organic forms, and the elegance of a piece where respect for ingredients is emphasized is at the heart of this dish.” — Pedro Pena Bastos.
The Wabi-sabi dish is exclusively available for the Hospitality and Restaurant sector, here.
About Chef Pedro Pena Bastos
He is considered one of Portugal’s most talented young chefs. Trained in Culinary Arts at the Escola Superior de Hotelaria e Turismo do Estoril, he interned at the restaurants Belcanto and Feitoria in Lisbon, until he founded Revolta do Palato in 2011, specializing in events. He worked at Herdade do Esporão, during which time he received a Silver Fork award, and in 2018, he opened the innovative Ceia in Lisbon, offering a unique menu served to 14 people at a communal table, hailed by Time Out magazine as “Lisbon’s most sophisticated and interrelational fine dining experience.” During the pandemic, Pena Bastos joined the Ritz Four Seasons Hotel Lisboa with the project Cura and, within the first year, earned a Michelin star and another Silver Fork award. Through TV appearances, his name gained national recognition. At the award-winning Cura, he oversees all details from table settings to plating and even the soundtrack accompanying meals. Creative and unafraid to experiment, the chef focuses on sustainability and zero waste, preferring to work with small producers, follow seasonal availability, and use unexpected ingredients. Pedro Pena Bastos was featured in the “20 chefs who will make headlines” guide by Expresso newspaper, marking 20 years of the Boa Cama Boa Mesa brand.
