A New Era at CURA: Rodolfo Lavrador Takes the Helm as Chef at the Fine Dining Destination at Four Seasons Hotel Ritz Lisbon

CURA at Four Seasons Hotel Ritz Lisbon enters a new chapter as Rodolfo Lavrador steps in as the new Chef de Cuisine. Succeeding Pedro Pena Bastos, Lavrador will continue CURA’s artistic culinary journey, honouring its philosophy while bringing his own refined vision to the award-winning restaurant.

Skilful curatorship – curadoria in Portuguese – remains the essence of CURA, where each dish is a masterpiece of craftsmanship and emotion. Like the modern Portuguese artworks that adorn the hotel’s spaces, CURA’s menu reveals depth and complexity beneath seemingly simple compositions. Lavrador, deeply rooted in Portuguese culinary traditions, is set to evolve the restaurant’s approach while maintaining its commitment to the finest seasonal ingredients and sustainability.

A New Vision, A Continued Legacy

Lavrador’s journey to the top of CURA’s kitchen has been anything but conventional. Born into a family of lawyers, he first pursued law before his passion for cooking took over. His culinary path led him from Madrid to New York City, where he trained at an international culinary academy and worked in Agern, a Michelin-starred Scandinavian restaurant. London followed, with another Michelin-starred fine dining experience in the East End in Mãos, before he returned to Lisbon, first as head chef at Ofício, a contemporary Portuguese dining spot. Since joining CURA's team three years ago as sous chef, he has brought his international experience and deep appreciation for Portuguese flavours to the table. Now, as CURA's chef, Lavrador aims to elevate fine dining to a new level.

“Traditional Portuguese cuisine is deeply distinguished, with scents and flavours that everyone knows,” says Lavrador. “We’re capturing the essence of our cuisine in a new way, a better way, a different way - using innovative techniques and fresh ingredients to elevate familiar flavours. That’s where the magic happens.”

Artistry Meets Sustainability

Lavrador’s philosophy aligns seamlessly with CURA’s existing ethos: a commitment to quality, precision, and sustainability. “Simplicity is key,” he explains. “With the climate situation today, we prioritise sustainability by carefully selecting our ingredients and minimising waste. It’s about respecting what we use and making every element count.”

Deeply involved in sourcing, Lavrador ensures the restaurant works closely with small farmers, fishmongers, and local artisans. “It’s a symbiotic relationship,” he says, emphasising the dedication of suppliers who provide CURA with the freshest, highest-quality ingredients. “Our seafood purveyors go to great lengths to bring us the best catch, and that dedication inspires everything we do in the kitchen.”

Innovation in the Kitchen

Leading a team of nearly a dozen cooks, Lavrador embraces an open-minded approach to leadership. Creativity remains central to his role, with constant refinement of CURA’s menu. "The key to creativity is staying curious about everything that surrounds us. I encourage the team to constantly try out and taste new products - flowers, vegetables, new fermentations, and more. Breaking new ground and exploring ingredients with a fresh perspective is how new dishes come to life," adds Chef Rodolfo.

Supporting CURA and Lavrador in this new chapter is Marina Garcia, who has been part of CURA's kitchen since its inception in 2020 as a Junior Sous Chef and is now stepping into the role of Sous Chef. A former urbanist, Marina transitioned to the culinary world with the same strategic mindset used in city planning understanding everything from the ground up. Having been a key element in the kitchen, she now upholds her deep experience and creativity to help shape CURA's next chapter alongside Chef Rodolfo. "The most challenging part is being able to look at the ingredients with a fresh perspective and finding different ways of using them that we hadn't thought of before,” comments Marina. Together, they take to CURA’s open-kitchen stage like a well-rehearsed team, delighting diners with a culinary experience in a setting that intrigues like one of the Hotel’s artworks, and aim to uphold the restaurant’s reputation for excellence while pushing its culinary boundaries even further.

"We have a strong, talented team that embodies the excellence of our Michelin star. The CURA project has always been a collective effort and vison, rooted in team work," states Guilherme Costa, the hotel's General Manager.

With Lavrador at the helm, CURA continues to walk the fine line between art and experience, offering guests a dining journey that is as thoughtful as it is delicious. A new era has begun - one where tradition meets innovation, and every dish tells a story of passion, precision, and Portuguese heritage.

About CURA

Skillful curatorship – curadoria in Portuguese – lies at the heart of CURA at Four Seasons Hotel Ritz Lisbon. Opened in 2020, CURA needs no introduction in Lisbon's fine-dining scene and has since attracted international acclaim. Within its first year, the restaurant was awarded a Michelin star, which has been retained and renewed ever since. With its façade and entrance on Lisbon’s Rua Rodrigo da Fonseca, CURA is both of the city and of the Hotel.

Like the timeless Portuguese modern artworks that frame the Hotel’s common areas, both the space and CURA’s gastronomic approach reveal layers of complexity to evoke an emotional and sensorial response.

With a total of 28 seats, CURA is open for dinner only every day, from 7:30 to 11:00 pm.

CURA offers two tasting menus: one of five courses and a more extensive one, of 10 courses, a journey into the flavours of contemporary Portuguese cuisine. All menus have wine or soft pairing options.