We can effortlessly publish the chef secret to his technical growth. The reason behind his development is his ceaseless will of continuously learning and challenge himself. José Sousa Botelho is both a student and a self-thought that is always striving for more knowledge.
The Chef is also interested in learning with the current best chefs in the world in all different types of cuisines. His career began as a comis in Tribekia a typical Japanese restaurant, but he immediately showed his worth, working his way up to Masami Kawata, chef and owner, sous chef. In 2013 he was in one of the most prestigious, important and internationally recognised Gourmet Festivals. He improved his skills and gained more expertise while sharing his with the best chefs in the world. More than 60 Michellin stars were gathered in just that event.
If this knowledge of the outside world comes from a permanent attention and from a genuine, insatiable interest in the world, knowledge of the Chef inner selve is based on a constant process of self-observation and questioning, another essential characteristic in his gastronomic essence. Something that easily can be promised in the Chef methodology is the fact that he can surprise your palate everytime.