Joana Gonçalves

Born in Lousã, in Portugal’s Coimbra Region, Joana Gonçalves discovered her love for cooking in her grandmother’s kitchen — the place where flavours, memories, and stories first intertwined. From a young age, she was captivated by the magic that happened around the stove, watching simple ingredients turn into comforting dishes filled with meaning.

At the School of Hospitality and Tourism of Coimbra, Joana found an environment that encouraged her curiosity and creativity. Guided by teachers who see cooking as both an art and a philosophy, she learned that gastronomy is not just about perfect technique — it’s about respecting producers, valuing ingredients, and creating emotional connections through food.

Throughout her studies, Joana participated in numerous events, dinners, and culinary challenges that tested her teamwork, adaptability, and composure under pressure. Each service became an opportunity to grow both personally and professionally.

For her final project, she created “Gastronomy of Memory”, a heartfelt tribute to her grandmother and to the emotional heritage behind traditional recipes. Her challenge was to reinterpret the flavours of her childhood through modern techniques — giving classic dishes new life without ever losing their soul.

To Joana, memory is the foundation of creativity:

“The cuisine of memory is where signature cuisine begins — it’s how we honour the past while cooking for the future.”

She completed internships at Octant Hotels Lousã and Villa Baleira Hotel & Resort Porto Santo, gaining valuable professional experience while developing her personal identity as a chef. In addition to her culinary achievements, Joana has also excelled in entrepreneurship competitions, showing a growing interest in sustainability, innovation, and management.

Currently, she is pursuing a Course in Kitchen Management and Production, combining her creative spirit with the leadership and organizational skills needed to build a meaningful career in gastronomy.