He was born in 1978 in Carvoeira, a small village on the west coast of Portugal, between the Serra de Sintra and the waves of Ericeira and the historic convent of Mafra.

It was in his father’s butchers, his grandfather’s vegetable gardens, and his mother’s kitchen that it all began. The essence of the product and its season is engraved in his gene pool. In his customs and experiences, his passion for cooking led him to the Estoril Hotel School in 1993. With chef’s cap in hand, he travelled the world, working in Italy at the Hotel Principe di Piemonte in Turin; Spain with Chef Sergi Arola; Brazil; Angola, where he opened the country’s first 5-star hotel; and São Tomé and Príncipe, at the Hotel BomBom on the island of Príncipe.

In 2013, with the birth of his daughter Maria, he came to the island of Madeira, where the quality of life and excellent surroundings had already won him over at the turn of the millennium.

It was there, in December 2018, in the heart of the city of Funchal, that Kampo by Chef Júlio Pereira was born. With this new space, he has brought back the meats and country produce that have accompanied him since his childhood days in the village in western Portugal. Kampo is a cosy restaurant in Funchal, where all these years of experience come together, accompanied by a team of promising young people.

The concept quickly won over the palates of Madeirans and many tourists visiting the island, and in July 2019 he took the plunge into Ákua by Chef Júlio Pereira, bringing the flavours of the sea and his childhood in Ericeira.

After the remarkable success of Kampo and Ákua, where the product is honoured, in March 2024 Theo’s reappears – where the history of other times gives way to the essence of Portuguese cuisine incorporated with the modern concept of sharing. With the momentum of Theo’s, the new Yuki restaurant is born – exploring the Japanese cuisine that inspired the dishes at Kampo and Ákua.

Based on the essence of a type of Japanese bar called an izakaya, Yuki is the result of the gastronomy that inspires our restaurants and the concept of sharing and comfort.