Concept Chef at JOIA

Henrique Sá Pessoa

What is your first memory of cooking?

My first memory of cooking is one of my favourites: toast and butter. Two-day old bread from Alentejo and salted butter. I love it.

What was the turning point in your career?

There have been a few – early on enrolling at cooking school was life-changing because until then, I dreamed about being a basketball player! When that was short lived, I studied accountancy and then failing that, cooking school at 20 years old! I opened my first restaurant at 30 and earned a Michelin star in 2015.

What can guests expect when they dine at JOIA?

Simple, delicious, unfussy and relaxed.

If you could have one herb or spice in your kitchen, what would it be?

I’d need more than one. Salt, garlic, olive oil and coriander.

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JOIA Behind the Pass x Masaki Sugisaki

On Thursday May 30th, Henrique Sá Pessoa & the JOIA team welcome Masaki Sugisaki, Executive Chef at Dinings SW3 in Chelsea as our 1st guest in the JOIA Behind the Pass series of chef collaborations where Henrique collaborates with internationally acclaimed guest chefs, crafting a unique menu available for one night only for £120pp.