We interviewed Neuza Silva Leal, Executive Chef at Bar Douro, to discuss her passion for food and journey to working at London’s acclaimed Portuguese restaurant.
Q. You’ve worked in a range of different cuisines, and since joining Bar Douro in 2019 as a Head Chef you’re now the Executive Chef across the two restaurants in London. Talk us through your journey in becoming a prestigious chef and your passion for food.
A. I was born and raised in Lisbon to Cape Verdean parents and during my upbringing I was always exposed to both cultures. Both my parents are great cooks and our meals were a blend of soulful dishes of Cape Verde -like cachupa and feijão congo- with comforting Portuguese classics such as bacalhau à brás. I believe this exposure not only expanded my palate but also gave me a deep understanding and appreciation for the way food connects people and tells their cultural stories.
Funny enough I started entertaining the idea of becoming a chef while watching Ready Steady Cook, and once I had made my final decision I decided I moved to a hospitality School to secondary school. I studied Culinary arts for 3 years and then I did a Bachelor Degree in Cookery and Food Production in the the Estoril Higher Institute for Tourism and Hotel Studies. In my last year of University I did an Erasmus programme and I spent 4 months in Barcelona. I really enjoyed experiencing a different culture, so upon my return to Portugal I decided to move to London, since I always heard that London was a city with loads of things going on.
I got the opportunity to start my career in the reopening of an iconic hotel – the Renaissance St. Pancras. I started as a Commis in the Banqueting department and that gave me a perception of organisation and speed, in a matter of months I was promoted to demmi chef and then to chef de Partie. I then moved to One Aldwych Hotel where I was lucky to have senior chefs that were very supportive and had a culture where learning and development was the core. After a couple of years I decided that It was time to move on and face another challenge, so I joined the Sea Containers Hotel. Being a very busy restaurant, I got to further develop my organisational, financial and multitasking skills. In Sea Containers I progressed and left as a Head Chef. I joined Bar Douro 5 years ago, it was a great opportunity to go back to my roots and work on something that was very close to my heart.
Q. Bar Douro is an acclaimed Portuguese restaurant and wine bar in London. How does it feel to be a key part of sharing the spirit of Portuguese food in London?
A. Sharing the spirit of Portuguese cuisine fills me with immense pride and a profound sense of responsibility to preserve its rich traditions. Each recipe represents a legacy—a connection to our history, our culture, and the warmth of bringing people together around the table. It’s more than just food; it’s an invitation to experience the soul of Portugal. Each recipe represents a legacy—a connection to our history, our culture, and the warmth of bringing people together around the table. It’s more than just food; it’s an invitation to experience the soul of Portugal.
Q. As Head Chef, you’re responsible for overseeing the authenticity of the kitchen. Talk us through what the process of monitoring authenticity in the kitchen looks like.
A. Authenticity in our food can be found through a specific ingredient we would like to make shine for example when we have iberico pork presa on the menu or a recipe that has a story. We work closely with producers across Portugal and also it’s important to keep the sense of exploration alive. We do trips to various regions of Portugal where we get to discover recipes from different regions or even to discover family recipes.
Q. What challenges did you encounter along the way and how were they overcome?
A. When I first started the industry was still very much male dominated so there were points in time when people first met me they doubted my capabilities, not only because I was female but also quite young. The way to overcome this is to keep working hard, learn as much as possible, to do the homework- and what I mean by homework is to buy culinary books, do your own research, in order to keep fuelling the passion for cooking.
Another challenge was the intense schedule of work that in the past was a norm. Thankfully this has changed quite a bit within the industry; Nowadays there is more focus on mental health, rest and recovery.
Q. Talk us through some of the signature dishes on the menu of Bar Douro. Are there any you feel are personal favourites?
A. Some of our signature dishes are the Croquetes de alheira, Gambas à guilho and Bacalhau à brás. The gambas are one of our best sellers, they are cooked in a garlicky sauce made with garlic, chilli, olive oil and lemon and emulsified with butter. The best way to enjoy it is with some crusty bread that enables us to mop the sauce. My personal favourite is the Black pig presa, which is a cut from the shoulder of black pig from the region of Alentejo. I would say it is the pork version of kobe beef, incredibly marble and full of flavour.
Q. Do you have any advice for aspiring chefs in the city?
A. My advice is to work in different types of cuisine, to be curious and ask questions. Work hard and try to learn from every situation.
Q. Are there any unique elements at Bar Douro that set it apart from other restaurants?
A. Collective of people who come together to focus share a belief in teamwork. They strive for constant improvement and the passion for what we do.
Q. What can we expect from Bar Douro in 2025?
A. At the moment we are working on initiatives that will bring the soul of Portugal to London through great food and wine.
Questions compiled by Ivana Syrota.For the latest headlines from the City of London and beyond, follow City Matters on Twitter, Instagram and LinkedIn.
