Since 2013, João Rodrigues has been the executive chef of Altis Belém Hotel in Lisbon, where he runs the one-star Michelin restaurant, Feitoria. Rodrigues received the Chef de L'Avenir (Chef of the Future) award in 2015 for his advanced thinking and techniques, and was named the best chef in Portugal the following year. Although as a boy he did not dream of being a chef but rather a marine biologist, his connection with nature and the sea today works only to his advantage. At the age of 21 he graduated from the Lisbon School of Hospitality and Tourism as a chef and confectioner. Since that time he has been seriously dedicated to cooking. By sticking to his roots, he has created a style that is recognizable around the world. Rodrigues promotes a strong emotional connection with gastronomy. He believes that the experience and contact one has with the natural world is extremely important. That is why he strives for his guests to feel the connection of the ingredients he uses to the land and nature, to smell the scents, to be curious and to experience Portugal through his food. Growing up in an environment where grocery shopping was approached as seriously as food preparation itself, and the dining experience of gathering around the table, inspired him to launch the Matéria project in 2016. This project, supported by UNESCO, aims to connect chefs, caterers, producers and food growers to create a kind of grassroots platform for the development and promotion of Portuguese gastronomy.