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My Taste with Bibendum Wine (1)

Imbibe Editorial

Imbibe Editorial

19 October 2015

Ben McCormack, editor of Imbibe's sister publication Square Meal, presents My Taste with Bibendum Wine, a series of programmes interviewing renowned chefs and restaurateurs.

Click here to listen to McCormack's interview with Cláudio Cardoso.

Tenzan Yuzushu SakeSushiSamba prides itself on its diverse list of sakes so Bibendum chose the Yuzushu sake from the Tenzan Sake Brewing Co in Saga, Japan, for McCormack and Cardoso to taste.  Sweet and fresh, and full of rich citrus flavours, this sake is a great match for citrusy puddings as a fun alternative to sweet or fotified wines. The fruit flavour in this sake is yuzu, a Japanese citrus fruit similar to a lemon, which is becoming a popular ingredient in Asian cuisine all over the world.

SushiSamba executive chef Cláudio Cardoso
Cláudio Cardoso is the executive chef  at the helm of SushiSamba London. While he shares a passion for cooking with many chefs, his culinary philosophy and approach set him apart from his contemporaries. Upholding the motto, 'challenge everything', Cardoso is constantly refining his craft with a boldness and dedication that can be seen in his dishes.

Cardoso has always been captivated by food. At an early age, he learned to appreciate cross-cultural cuisines and diverse flavours. Born and raised in South Africa, his family table often featured meals that showcased his mother’s South African favourites and his father’s Portuguese flare.

It was no surprise therefore that, at age 15, Cardoso pursued a formal culinary education at the Higher Institute for Tourism and Hotel Studies in Estoril, Portugal. There, he studied Kitchen and Pastry before enrolling in the Food Production and Restaurant Operations Honours degree program.

Following the completion of his schooling, Cardoso attained a position at The Ritz-Carlton Hotel Company at Midori, the oldest Japanese restaurant in Portugal. There, he devoted himself to acquiring the precision required to execute Japanese cooking techniques.

At the end of 2009, Cardoso travelled to Dubai for the opportunity of a lifetime; to open both Burj Khalifa and The Armani Hotel. Shortly thereafter, he accepted a position at the Sushi Café Avenida. There, he collaborated with the restaurant’s creative team to incorporate innovative molecular gastronomy techniques and enhance their existing menu. With Cardoso's inventive approach, the menu drew in droves of patrons and the restaurant became a hotspot known for its high-end Japanese cuisine.  In 2011, Cardoso took up a position at The Ritz-Carlton, Sintra as a head chef of their newest venture, Il Mercato, before heading to London and SushiSamba in 2013.

Cardoso runs the kitchen of SushiSamba London with unrivalled passion and skill, and ensures each dish looks as beautiful as it tastes. Drawing from his knowledge of international cuisines and unique ingredients, Cardoso's interpretation of the brand’s cuisine shines in inventive dishes such as Sea Bass Tempura, Picanha Tataki or Salmon and Foie Gras Seviche.

Collaborating with the culinary team at Samba Brands Management, Cardoso's influences are felt not only in London, but also in SushiSamba locations in the United States, including New York, Miami and Las Vegas.

 

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