Vasco Coelho Santos is one of the leading figures in contemporary Portuguese gastronomy. Born in Porto, he left business school to follow a dream that took him to Lisbon, Spain, Singapore, London – and finally back home, where he created Euskalduna Studio, one of Porto’s most distinctive restaurants. His journey is one of risk, passion, and a deep respect for tradition mixed with innovation.

The Best Chef: Let’s start from the beginning. Why did you become a chef?

Vasco Coelho Santos: When I was studying business in Porto, I realized something was missing. I loved eating – at restaurants and especially at my grandmother’s house – and I wanted to learn to cook for myself. So I decided to take a year off from university, to do something practical and maybe find my path. I went to Lisbon, joined a small cooking school, and worked in a restaurant at night. Very soon, I fell in love with the rhythm and energy of kitchen life – the adrenaline, the teamwork, the creativity. That was the moment I knew I wanted to dedicate myself fully to cooking. It stopped being a hobby and became a calling.

The Best Chef: How did your parents react when you left business school?

Vasco Coelho Santos: For them, it was a big shock. My parents already had a company and a clear future for me. When I told them I wanted to cook, they thought it was just a temporary escape – maybe one year of freedom. But when I started working with José Avillez, and later went to El Bulli, they understood this was serious. I had said “no” to a secure life to start from zero – washing dishes, peeling vegetables. I think they realized then how committed I was. I was rebuilding my life from the ground up, but I was happier than ever.

The Best Chef: You mentioned El Bulli – how did that experience shape your way of thinking about food?

Vasco Coelho Santos: El Bulli changed everything. The creativity, the precision, the methods – it was like entering another world. But beyond the techniques, what I really learned was how to organize, how to think, how to build something that lasts. I’ve always loved the business side of gastronomy. I enjoy math, management, structure. So El Bulli taught me that being a chef isn’t only about cooking; it’s about creating a system, a culture. Even if today I don’t use molecular techniques, the experience gave me freedom. Knowing the rules allows you to break them – that’s where creativity starts.

The Best Chef: You now lead several projects and represent a new generation of Portuguese chefs. How do you see the present and future of Portuguese cuisine?

Vasco Coelho Santos: Portugal is living a beautiful moment. Especially in Porto, we’re seeing more authenticity – projects connected to our culture and roots. There’s a new confidence in using Portuguese ingredients, in celebrating what’s ours. At the same time, we’re becoming lighter, healthier, and more contemporary. I think the new generation understands that tradition doesn’t mean repeating the past – it means transforming it with respect. For me, sustainability is also about the business side. If your restaurant isn’t economically stable, nothing else can work. You have to take care of your team, your suppliers, and your community. That’s what makes a project truly sustainable. As for the future, I’d love to see Portuguese cuisine travel more – to show the world our diversity and depth. And maybe one day, open something abroad. But whatever comes next, my focus will always be on keeping our essence alive.

Instagram: @vascocoelhosantos @euskaldunastudio
Restaurant website: https://www.euskaldunastudio.pt/
Restaurant Address: R. de Santo Ildefonso 404, 4000-466 Porto, Portugal