Fernando Fernandes believes the kitchen is a place of aggregation, where the chef, rather than dividing, multiplies. Born into a large family in Trás-os-Montes, the executive chef of the restaurants Pap’Açorda and Bica do Sapato confesses to have learned everything he knows from his mother, who was an excellent cook. “There are six of us and we all like food.” In fact, it was his oldest sibling who challenged him to work together and ever since then he hasn’t stopped. Today, he’s a partner in two of the hottest restaurants in the capital. If Pap’Açorda is a benchmark that takes care never to disappoint its loyal clientele, Bica do Sapato has also been a success. Some of the classics from the first can be enjoyed along the river. Every Tuesday, on Radio Radar, we can hear the programme Terça Feira Gorda where he cooks to the sound of music.