Born in Viana do Castelo in northern Portugal, Freitas realized early on that his aspirations set him apart from his peers—his passion lay not in football but in cooking. He pursued culinary studies in Viana do Castelo and Coimbra, establishing a foundation to propel him into fine dining. Early internships at Michelin-starred establishments, such as Relais de la Poste in Magescq, France, and Vila Joya in Albufeira, Portugal, provided formative experiences. Under Dieter Koschina's and Matteo Ferrantino's mentorship, Freitas was introduced to the intricacies of haute cuisine.
Freitas’ professional career gained momentum when he secured his first role at Serge Vieira’s two-Michelin-starred restaurant in Cantal, France. He fondly remembers this time as a transformative chapter guided by a chef he greatly admired. Freitas continued to expand his international repertoire, working at Purnell’s in Birmingham, UK, and later as Sous Chef at Lisbon’s Fifty Seconds by Martin Berasategui, a Michelin-starred destination. These roles honed his skills and shaped his distinctive culinary style.
Known for his inventive presentations and bold flavor combinations, Freitas reimagines classic dishes through a modern lens while honoring his Portuguese roots. This signature approach gained international recognition at the S.Pellegrino Young Chef Academy Competition, where the young chef competed against other top chefs worldwide. His winning dish—crispy red mullet with sea urchin and homemade black garlic—championed his homeland and captivated a panel of esteemed judges, including Pia León and Hélène Darroze.
As part of his S.Pellegrino prize, Freitas collaborated with renowned chef Virgilio Martínez at Central in Lima, Peru. This mentorship, documented in the S.Pellegrino film Afuera Hay Más—A Young Chef’s Journey, offered transformative insights. Martínez, whose restaurant Central ranks among the world’s best, guided Freitas in exploring the interplay of creativity, precision, and sustainability. Immersed in Peru’s vibrant culinary scene, Freitas deepened his commitment to responsible cooking practices and crafting dishes that reflect local ecosystems.
Today, Freitas is a trailblazer in Portuguese cuisine, advancing its global prominence through his talent, creativity, and dedication. Positioned as an inspiring force in international gastronomy, he continues to shape the future of modern dining.
