Michelin-star chef Pedro Almeida brings 20 years of global culinary excellence to his role as executive chef of the newly opened The Ritz-Carlton, Portland, where he will oversee all aspects of the hotel’s world-class food and beverage program, including the property’s 20th-floor signature restaurant and lounge, Bellpine, and the lobby bar.

Chef Almeida credits his early work at 3-Michelin-star restaurant Can Fabes in Sant Celoni, Spain, with providing him the technical foundation of his work today. Later assignments included head chef at Midori, the only Japanese restaurant in Portugal to earn a Michelin star, under his leadership. He went on to spend more than 10 years at Michelin-starred Penha Longa Resort, a Ritz-Carlton property in Sintra, Portugal.

Describing Portland as “one of the most innovative food cities in the world,” Chef Almeida stated, “Food has always been a passion of mine, and having the opportunity to open a restaurant in Portland … is a dream come true.” The New American Pacific Northwest menu will feature elements indigenous to the region, complemented by Oregon’s world-class wines and unique spirits produced by local master distillers. Said Almeida, “It was important that the culinary concepts [here] … reflect and highlight the incredible diversity in ingredients and culture found throughout the Pacific Northwest.”

Which food is your guilty pleasure? And on the opposite end of the spectrum, what is one ingredient or food you hate to use?
My guilty pleasure is a good cheeseburger; I’m a huge fan of all that is cheese-related. The ingredient I don’t particularly care for is vanilla. I usually find it to be overpowering, and I’m just not a huge fan.

What dishes would you serve at a private dinner party?
I’m a fish guy, so I would start out by serving some scallops with squash and hazelnuts, accompanied by a coconut coral bisque and crispy skins. I would follow the scallops with a crispy-skinned red mullet and some sweet onions, capers and beef au jus. To finish it off, I would serve some turbot carré with butter teriyaki and a crispy leek tart. For dessert it would have to be roasted peaches and a limoncello mousse.

What was the first meal you ever prepared on your own?
I started cooking at a very early age when I was still in the Boy Scouts, and I remember the first meal I ever prepared on my own was spaghetti Bolognese — and it was a train wreck! But we all ate it and loved it.

If you could describe your personal style in one dish, which dish would it be and why?
If I had to describe my personal style in one dish, it would have to be Portuguese grilled chicken. There is a lot of technique involved, but in the end you can eat it with your fingers and get a good result.

Which culinary trend would you like to see disappear?
The senseless usage of molecular gastronomy. I’m a huge fan of food science, but I believe that this trend is not used wisely. Most of the ones that use it don’t give it a lot of thought.

THE RITZ-CARLTON, PORTLAND
900 S.W. Washington St.
Portland, OR 97205
tel 971 900 4500
ritzcarlton.com