COVETED MAGAZINE PAGE 127.
Exclusive Interview with Hans Neuner, Ocean’s chef
CovetED had the incredible pleasure of talking to the proficient
chef and pick his brain a bit about what goes behind the scenes of
this two Michelin stars fine dining venue.
Hans Neuner came to Portugal 10 years ago, and since then, he
has faced many challenges to make Ocean and his culinary skills
known worldwide. The dining scene in Portugal is quite different
from what the chef was used to in other countries, as he discloses,
“In the first years, to be honest, everything was a little bit slow
compared to Germany or Switzerland. It took a little bit more
time, we needed to learn.” Now, his team is a lot bigger than before
and provides the most scrumptious dishes.
Neuner and Ocean’s mission is focused on being recognised by the
prestigious Michelin Guide as well as providing guests with the
ultimate dining experience. It was four years ago that they were
awarded their first star. The second one came two years later. Both
were a delightful surprise and a source of pride for those involved.
His ambition and dedication to become one of the world’s best
chefs, led him to where he is today. His parents are doctors
while his grandparents are teachers, but Neuner’s passion for
cuisine spoke louder, as he explains, “Yes, they are happy. I did
my apprenticeship in my hometown and then I went to Berlin.
I worked for 5 years in the best hotel in Europe, I met a lot of
professionals and that’s when I really started to learn.”
The fact that the restaurant already has two Michelin stars brings
a lot of challenges for Neuner. His main concern is to always ensure
that both the restaurant’s service and the food quality are always
superior to what the guests may expect. Freedom and creativity
prevail over the restaurant’s environment as the Chef allows his
team to fully express themselves, “Everybody is allowed to bring
their ideas and we always think about the dishes together.”
Website: www.restauranteocean.com
Address: Rua Anneliese Pohl, 8400-450 Porches
WORLD’S FINEST RESTAURANTS //
Hans Neuner
