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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On the 5th March join us at JOIA for a feast of jamon!

We are hosting our very first supplier dinner with Fisan our spectacular Iberico supplier from the eponymous town of Fisan in Spain.

Head Chef Jose Jara has created a stunning special menu for the night for just £95pp, giving you a chance to try this Spanish delicacy.