It could have been just another food festival or just another music festival, but ever since it launched in 2018, it was clear that wasn’t enough. Now in its sixth edition, Chefs on Fire continues to grow without losing its identity or what makes it unique, both in the country and the world. The festival has started expanding globally - with the Maldives last year and Madrid coming up in October 2024. Before that, it sets FIARTIL in Estoril ablaze from 20th to 22nd September. Among the chefs announced are some of this year’s stars from the Michelin Guide gala: Vítor Matos, who earned two Michelin stars for Antiqvvm and one for 2Monkeys; João Sá (one star at Sála); and Rodrigo Castelo (one star and one green star at Ó Balcão). As for music, expect performances by Capitão Fausto, Bárbara Tinoco, and RIOT B2B Pedro da Linha.
“What I love most about Chefs on Fire is the closeness between the chefs and the public”, says David Lopes to Time Out. David is a full-time IT systems analyst and a foodie in his spare time. On his Instagram page (@eatdrinkliveenjoy), where he has over ten thousand followers, he regularly shares his dining experiences. When it comes to Chefs on Fire, one post is never enough to capture all that goes on there. “Entire teams step out of their comfort zones (and their meticulously organised kitchens) to immerse themselves in a fiery environment”, he described last year in a carousel post featuring chefs surrounded by smoke and flames. David believes that the festival, created by Gonçalo Castel-Branco, “helps demystify what author cuisine is”.
“I especially love how the event promotes the connection between the chefs, the ingredients, and the participants, creating an engaging and warm atmosphere, almost like a big gathering of friends who are passionate about good food and music”, says Cristina Marques, also known by her handle @the_red_postcards.
It’s like a family, really—that’s how Gonçalo Castel-Branco likes to view his festival, battling through the growing pains with each edition as Chefs on Fire gains more and more media attention. “We will continue to fight to grow the festival without losing the intimacy that defines Chefs on Fire”, he once told us. The pop-ups in Santarém and Aveiro - and soon Foz Côa in October - are a way to expand, but nothing quite compares to those days in Estoril.
“What I highlight about Chefs on Fire are the people you meet there. There’s a real concentration of people somehow connected to the industry”, says lawyer and food enthusiast Duarte Lebre Freitas. “In the end, the community gathers in a lovely mix with the general public”, he adds. Miguel Pires, food critic and founder of the website and awards Mesa Marcada, describes an “easy-going atmosphere” among everyone, “in addition to, of course, the connection and curation between fire-cooked food and live music”.
For Duarte Lebre Freitas, Bárbara Tinoco's concert, scheduled for the festival's final day, was the "ticket in" for his children to want to join. “It also has that family-friendly aspect”, he explains, highlighting the proximity to the stage. Suddenly, artists we usually see on large stages are just a few metres away, almost as if they’re performing in your own backyard.
As for this year’s edition, the lawyer is particularly curious about the work of the younger generation, while Miguel Pires sees Chefs on Fire 2024 as an opportunity to taste the food of chefs from other parts of the country whose work he knows less about. If he could make a request, though, he wouldn't leave out the Argentine super-star chef Francis Mallmann (and Tom Waits on stage, he jokes). “A greater participation of international chefs” is also David Lopes’ wish. “It would be amazing to have the opportunity to join a masterclass with a renowned chef, where participants could learn techniques and secrets directly from the source while enjoying an exclusive meal prepared during the class”, hopes Cristina.
In the meantime, there’s plenty to taste and experience.
A daily ticket, which includes five food portions and two drinks, costs 90€, while a three-day ticket, offering 15 food portions and 10 drinks, is priced at 230€. The children's ticket costs 20€ per day and includes four food portions and unlimited drinks in the kids' area.
Check out the full chef line-up and their dishes here.
Hala Madrid!
Gonçalo Castel-Branco is making some noise as he crosses into Spain. For the debut of Chefs on Fire across the border, the festival’s line-up brings together big names from both Portuguese and Spanish gastronomy. On the 5th and 6th of October, at the Real Jardín Botánico de Alfonso XIII in Madrid, chefs like Henrique Sá Pessoa (two Michelin stars at Alma), João Rodrigues (Canalha), Tiago Penão (Kappo), and Vasco Coelho Santos (one Michelin star at Euskalduna) will be cooking over fire alongside confirmed Spanish chefs: Carlos Casillas (Barro), Javi Estévez (La Tasquería), Lucía Freitas (A Tafona), Miguel Carretero (Santerra), Iñigo Urrechu (Zalacaín), Rafa Panatieri (Sartoria Panatieri), Roberto M. Foronda (Tripea), and Juan D'Onofrio (Chispa Bistró). Joining them are Janaína Torres (A Casa do Porco, with one Green Star and named the best chef in the world by The World’s 50 Best Restaurants) and Tekuna Gachechiladze, a prominent figure in Georgian gastronomy.
Tickets are on sale online, ranging from 95€ (one day with three dishes and one drink) to 210€ (two days with ten dishes and five drinks).