Diogo Rocha

At the age of 9, he started helping his father in a catering business. At 14, after leaving school, he trained at Vila Joya and worked with Vítor Sobral, who always encouraged him to do more. At Mesa de Lemos, he found the perfect environment to make the most of local products, many of which are grown at Quinta de Lemos, such as the wine and olive oil they also produce, and the Dão region itself.

"Our daily aim is to use all the natural resources on our farm and to source ingredients from local and organic producers, depending on the season. Another constant objective is to reduce waste and optimise the use of renewable energies," says Rocha. 

His work has been recognised with several awards, including a Michelin star since 2019 and the French guide's Green Star in 2022.