A Portuguese chef’s journey from Vila do Conde to Macao
Portuguese chef Cristiano Tavares arrived in Macao in 2012 and now runs a codfish takeaway and an ice cream brand while serving as executive chef of a hotel restaurant, drawing on the city’s Portuguese heritage and food scene.
Published on 9 November 2026 - 11:00 GMT+1
“Macao got recognised in 2017 by UNESCO as a ‘Creative City of Gastronomy’, so I think it’s the right place if you want to open a restaurant, a takeaway shop,” says Cristiano Tavares, Founder, Macalhau & Executive Chef, Vic’s Restaurant.
The chef from Vila do Conde in northern Portugal arrived in Macao in 2012. He opened Macalhau, a takeaway serving as a homage to his grandfather, a codfish fisherman, then brought the ice cream brand Gelados de Portugal to the city. “Opening Macalhau was quite easy,” he says.
Now executive chef at Vic’s, Rocks Hotel, he has recreated the local dish Minchee with codfish. His message to Macao is one of gratitude: “I always knew my purpose here was to give back to this community, to this region that gave me this opportunity.”
