An evening with JNcQUOI’s Executive Chef António Bóia

Considered by many “the” Master Chef, not only for the creativity and quality that are present in all his dishes but as well as the organizational skills with which the Chef leads his teams.

Born and raised in Bragança, at the age of thirteen, António Bóia moved to France where he took the first steps in the restaurant industry as a kitchen helper and waiter.

His passion for the kitchen grew and in 1987, António Bóia enrolled at the renowned school Le Cordon Bleu.

Returning in 1992 to Portugal, Chef António Bóia worked at Alcantara Café and Hotel da Lapa, having later worked at the Penha Longa.

His passion is visible in every aspect of his career. Sourcing the best produces, knowing their origins and how to best display them at the table has become António Bóia’s business card.

With major projects such as Rock in Rio, Volvo Ocean Race and The Ritz Four Seasons, Chef António Bóia has a resume that speaks for itself.

When asked about Michelin stars, the Chef simply says that this type of recognition is not what he is looking for and adds “I hope I never get to have it because it's something that doesn't excite me. What satisfies me is the full booking book! Having a Michelin star and serving lunches to ten or fifteen people does not interest me”, he assumes.

In 2016, António Bóia accepted the invitation handed by Miguel Guedes de Sousa to join the Amorim Luxury Group and the new concept of JNcQUOI - Food meets Fashion meets Hospitality - where he became Executive Chef - JNcQUOI Avenida, JNcQUOI Asia and JNcQUOI Club and where the chef manages a team of over 100 workers and where every day the motto is “bigger and better”.