Young Chefs with Guts is the first satellite event of Lisbon Fish Flavours, the biggest Portuguese gastronomy festival focused on sea and river products. This initiative happens outside the main compound and is now getting ready for its third edition, witnessing the attachment and enthusiasm of every Portuguese and international intervenient.
This initiative evokes the work, dedication, inspiration and creativity of young top chefs, who work together with major references in Portuguese and international cuisine or else in its own name. Portuguese or foreigner, these young chefs play the leading role. We are inviting for the main stage those that are always behind the scenes to work with the fish and seafood from the Portuguese coast.

Young Chefs with Guts is not only an event: it is an attitude, it is a way of being, it means strong will for learning as well as courage to take risks and create. In this unique atmosphere and moment, we are looking forward to revitalizing tradition with the power of topicality, never compromising curiosity, audacity and invention. This is Young Chefs with Guts’ spirit!

Young Chefs with Guts is about challenging young talents to think about the vast universe of food and gastronomy, to seek out their own ideas, to dare exploring and mingling ingredients, as well as working with them in a creative and inspiring way. In short, this event is a casual spot for brainstorming of experiences, techniques and knowledge, but also a moment for restlessness and deep thought.

From the kitchen to the table service, the challenge goes on with the same high standards and demand. Young Chefs with Guts brings together young students and trainees from hotel trade with experienced professionals and people in charge of service in the best restaurants in Portugal. Side by side, they complete the route of each dish from kitchen to table.

Portuguese products and producers are another key element in this virtuous chain. Young Chefs with Guts is proud to pay a fair tribute to them: 90 per cent of the products and ingredients used by the invited chefs are Portuguese. Knowing and respecting the origins, reinterpreting and renovating the essence of a cuisine, the memory and the product heritage is indeed crucial for a gastronomy culture. Cooks and producers share this mission.