Small restaurant with ocean views in a small island called Terceira, founded by a Turkish couple who set up a gastronomic concept based on fish, meat and some Turkish and Middle East mezzes.
I’ve joined the team for the summer season of 2021 simultaneously with my job position at Hotel Zenite.
In charge of desserts and cold plates. Kitchen porter duties. In charge of all the mise en place, ingredients needed, writing recipes, introducing new options as Shakshuka or a stunning coco & lemon cheesecake, and helping with multiple small tasks to help the owners to run the business.