A former marine biologist turned chef, Diogo Formiga is redefining Portuguese cuisine through plant-based fine dining. With a degree in Biology and a master’s in Marine Biology from the University of Aveiro, his scientific background shapes a culinary philosophy grounded in creativity, precision, and sustainability.
Diogo began his gastronomic journey in 2011 under Chef Luís Américo Teixeira, later studying at the Escola de Hotelaria do Porto and working as a gastronomic consultant for Gastrolab Food Solutions while leading the kitchen at Bocca in Porto.
In 2021, he joined Grupo Avillez as Head Chef of Encanto, a pioneering vegetarian restaurant in Lisbon. Guided by a philosophy that “limitation cultivates creativity,” Encanto celebrates vegetables as the stars of the plate. Around 85% of its ingredients come from local producers, creating a seasonal tasting menu that evolves with nature’s rhythm.
Under Diogo’s leadership, Encanto has earned national and international recognition for its innovative approach, elevating plant-based cuisine and reshaping perceptions of contemporary Portuguese gastronomy.
