Gudo Martins, born in Bagé, in the heart of the Pampa Gaúcho, Brazil, grew up surrounded by rural culinary traditions, developing a passion for charcuterie and barbecue from an early age. In 2019, he moved to Portugal, where he enriched his career in restaurants and artisan bakeries. She also developed the Sal e Cura artisan sausage brand, which resulted in a partnership with Talho das Manas to create differentiated charcuterie products. He led the Fogo e Alma Project, promoting barbecues with high-quality Portuguese meats. Currently, at Gandum Village's Provenance restaurant, he combines his own vegetables from the hotel's agro-forestry with agro-ecological meats from local producers, keeping the tradition of the Pampa Gaúcha alive.

Francesco Ogliari is a self-taught chef born in Crema, Lombardy, Italy. With a background in theater, his career path took him to Berlin, where his passion for catering flourished. In 2019, he decided to return to Portugal and, in partnership with the talented Alentejo bartender Marisa Tiago, bring the Tua Madre project to life in Évora.

Tua Madre's gastronomic experience celebrates the authentic through local, fresh and seasonal products that result in a perfect harmony between Italian cuisine and Alentejo tradition. Francesco believes that every dish tells a story, and it's this story that he conveys by putting his hands in the dough, creating meals that nourish, warm the heart and comfort the soul.

Born in Alentejo, chef Filipe Rebocho is passionate about the lesser-known roots of ancestral Portuguese cuisine. This chef is a gastronomic scholar who expresses his creativity in every dish, transforming ingredients into authentic expressions of innovation and flavor. 

In the kitchens of L'And Vineyards, Esporão and Cenoura - Brava, where he has worked, his talent has marked the creative approach and contemporary touch that bring flavors from other times to the table. From the past to the present, Chef Filipe's cuisine surprises and inspires.  

João Narigueta, owner of the acclaimed restaurants Híbrido in Évora and Poda in Montemor-o-Novo, is a bold and innovative Portuguese chef. With the opening of Híbrido, chef João decided to opt for ingredients from local producers, in order to reveal to the public the high quality of the products from Montemor-o.Novo. He is dedicated to studying and researching this knowledge and through it, he revives the flavors that helped shape the rich gastronomic identity of the Alentejo, which is almost forgotten today. His original reinterpretation enchants and elevates Portuguese gastronomy to new heights. 

Amoreira da Torre, located in the Alentejo, is a leading winery dedicated to producing organic and biodynamic wines that express the authenticity of the terroir. With a strong commitment to sustainability, it avoids the use of pesticides and chemicals, respecting the natural cycles of the land. Using traditional grape varieties such as Alicante Bouschet and Touriga Nacional, its wines stand out for their elegance, balance and authenticity. Amoreira da Torre's history reflects the fusion of ancestral farming practices and ecological innovation, resulting in wines of high quality and distinctive character. Amoreira da Torre is led by Paulo Sendim, a visionary producer committed to sustainability and the preservation of Alentejo wine traditions, while investing in innovation and quality.

Sociedade Agrícola Vale das Dúvidas, located between Portel and Vidigueira in the Alentejo, manages its almost 500 hectares sustainably, respecting the environmental balance and dispensing with agrochemicals. Under the management of Nuno Serra, production follows the biodynamic calendar and traditional agricultural practices, with a focus on crop rotation and mutual help between plants. The estate is famous for its citrus fruits, such as oranges, and has 150 to 200 fruit trees, as well as olive groves and cork. Sheep farming follows the same principles, respecting the animals' natural cycle.