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Rodolfo Lavrador
Chef, CURA
Four Seasons Tenure
- Since 2022
- First Four Seasons Assignment: CURA Sous Chef, Four Seasons Hotel Ritz Lisbon
Employment History
- Oficio, Lisbon; Bairro Alto Hotel, Lisbon; Mãos, London; Agern, New York
Education
- Grand Diploma, Culinary Arts, International Culinary Center, New York; Faculty of Law, University of Lisbon
Birthplace
- Lisbon, Portugal
Languages Spoken
- Portuguese, English, Spanish, a bit of French
“Traditional Portuguese is deeply distinguished, with scents and flavours that everyone knows,” says Rodolfo Lavrador of the fare he grew up with and is now taking to the next level as Head Chef of CURA, the Michelin-starred signature dining experience of Four Seasons Hotel Ritz Lisbon. “We’re capturing the essence of our native cuisine in ways that are better, different, and even unexpected, using new ingredients and skills to showcase things that are familiar but in a class all their own. That’s how the magic happens.”
Originally recruited as Sous Chef to oversee day-to-day operations in the back of the house, Lavrador was promoted in 2025 and now fashions dishes for CURA’s dinner-only menu. He feels that simplicity was, and remains, key to the restaurant’s success. “With the climate situation today, we’re prioritizing sustainability through careful selection of ingredients and minimization of waste. It’s about respecting what we use and making every element count.”
Lavrador is deeply involved in the sourcing of ingredients – “even on my days off, I’m never off” – ensuring that CURA’s kitchen has everything it needs, and then some, while maintaining good relationships with small farms, fishmongers, and local artisans. “It’s a symbiotic relationship,” he says, noting the dedication of suppliers who provide CURA with the freshest, highest-quality ingredients. “We showcase their products, and they go to great lengths to give us the best.”
Leading nearly a dozen cooks in the kitchen, Lavrador embraces an open-minded approach to management, encouraging team members to contribute their own ideas, try new products, and stay curious while helping them polish their culinary skills. “Breaking new ground and exploring ingredients with a fresh perspective is how we bring new dishes to life.”
Lavrador’s culinary career came to life gradually. Born into a family with deep roots in the legal profession, he attended law school, but not before developing a passion for gastronomy and becoming interested in cooking while residing in Madrid during his teens. He even interned at a law firm in Lisbon, but the pull of the kitchen proved too strong.
Though intrigued by dining offerings in the Portuguese capital, he relocated to New York City to study at an international culinary academy and ended up landing his first job at Agern, a Michelin-starred Scandinavian restaurant in Grand Central Terminal.
After another stop at Mãos, an unconventional Michelin-starred fine-dining restaurant in London’s East End, he returned to Lisbon to work first at a hotel, then as head chef at Oficio, a contemporary Portuguese dining spot in the heart of the city. When an opportunity to join Four Seasons through CURA surfaced in 2022, he jumped at both and hasn’t looked back.
Has his relatively scant experience in the industry proven a predicament for creating memorable meals at CURA? “Apparently not,” he says with a sparkle in his eyes revealing both his sense of humour and his restless energy, drive and determination. “The people you work with and the inspirations you have are just as important as time spent in the kitchen. I look forward to every day at here CURA, and to dazzling our guests as only we can.”