About me

During the final year of his Business Management degree, Vasco realized that his passion for cooking was stronger than his love for numbers. Cooking was what he really loved to do and stopped everything to pursue his dream.

In 2008, Vasco moved from Porto to Lisbon, where he studied at Atelier de Cozinha Michel. At the same time, he worked at “Olivier Avenida” with Chef Olivier. His degree’s internship was at Tavares Rico with José Avillez, the first Portuguese Chef that got two Michelin stars.

In early 2010, he left for Spain where he joined the team of some of the world’s best restaurants: Mugaritz, Arzak e ElBulli. He learnt amongst Chefs like Andoni Aduriz, Arzak e Ferran Adria and it was an amazing experience that influenced his career. After three years, he returned to Porto willing to go further and explore what he learned. Then, it appears the opportunity to be part of Pedro Lemos’ team, where he worked for two years. In mid-2013, Vasco went on a trip for a few months to explore new flavours and culinary worlds.He visited several countries in Europe and Asia, where he worked at Viajante (London) and 2 am: Dessert Bar (Singapore).

Back to Porto, he started Euskaldna Studio, specializing in private dinners that aim to bring the best ingredients to the client’s table. Furthermore, he often participated in conferences, culinary meetings, show-cookings and workshops. In June 2015, his entrepreneurial vision lead him to join the restaurant business as a partner of Baixó Pito. With a groundbreaking culinary concept, all thought by Vasco, the restaurant was Porto’s first Chicken House, where chicken is reinvented.

At the end of 2016, Vasco opened, at the heart of Porto, Euskalduna Studio to continue the culinary experimentation, the search for his gastronomic identity and the constant pursuit of flavours’ eclecticism. After one year of many awards and events, the Chef starts one more project at Porto: Semea by Euskalduna. Thought as a space of sharing, the restaurant favours Portuguese flavours and ingredients through the creation of memories with family and friends.

Today, Vasco Coelho Santos is one of the rising stars of the new Portuguese gastronomic food scene and his restaurant are gaining international and national recognition.


author's cuisine

Located at nº 404 of Rua de Santo Ildefonso, Euskalduna Studio opened doors on December 7th, 2016. As a tribute to his journey on Basque country, “Euskalduna” – that means “Basque “ in basque – was the name chosen by Chef Vasco Coelho Santos for his project of author’s contemporary cuisine. At the restaurant, Vasco and his team invite everyone who visits them to join their space of creation and share a gastronomic journey in the intimacy of the counter (a centre space at the restaurant) and the two tables. Taking advantage of the intimate and welcoming environment, the team combines creativity, techniques and break barriers, turning the fine dining concept into a fun experience that amazes the five senses.

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sharing moments at the table

At Semea by Euskalduna, the product is the king. It is the foundation and source of our ideas and dishes. It challenges us to innovate and do tests. Help us understand better the true DNA of gastronomy. So, we make sure that we take advantage of the wealth and diversity that Portugal has to offer. Regardless of the origin, region or typology, there is a special and relevant place for the Portuguese ingredients at our restaurant. We work the product considering its characteristics. We maintain the simplicity and drop too intrusive techniques. We connect its origin to sustainability so that, when it gets to your plate, you can take advantage of a synaesthesia of flavours and textures.

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the Chef in your home and events

Enjoy Chef Vasco Coelho Santos’ menu at your home, parties or events. Our private cooking service is available for all kind of events. For more information or for booking a private dinner contact:

To contact with the Chef about events, projects or any other informations please use the e-mail vasco@vascocoelhosantos.pt. To press ou partnerships, please contact filipa@vascocoelhosantos.pt.

Copyright © 2018 Vasco Coelho Santos.