Chef Pedro Ruivo describes Faro as home and is seeing himself in the kitchen forever. He is very connected to Ria Formosa, the sea and the things that surround him in Algarve.
Who is Pedro?
I am a chef, so I am a passionate guy about the sea, the kitchen; everything that surrounds us in Algarve. That’s why in this restaurant I am the executive chef at the moment. I only work with products and things from Ria Formosa. Like local fish, vegetables, etc. Everything that we brought here is fresh and from our cost. I am a very passionate guy not only with that but with the surf also. I am doing surf so it’s also connected to the sea. So everything surrounds us in Algarve like the ocean and the area is my passion.
What would you like to do when you grow up?
I have worked in England for 3 years also. And I was always thinking about the ocean, the area. It’s a really cozy town. I think the Word for me would be “home”. When you go to another country, that’s when I miss our city, Faro.
What is the first thing on your mind when you think about Faro?
Faro Beach. Because I grew up near the beach, I lived there for 26 years and that’s why I spent all my time in winter and the summer always in the sea. Not only surfing that I have been doing for almost 25 years. Because my grandfather and father are connected to this part – ria Formosa – they were fishing, catching clams, etc. So I am so connected to the beach and it’s also connected to Faro.
What would be the soundtrack of your life story?
I am very connected to Pearl Jam. I know the singer also, I met him when we were surfing in Lisbon. The songs that he writes, they can touch you a lot. And Eddie Vedder is a really simple and humble guy. Each song of Pearl Jam is important to me.
What is the place in Faro you are most connected to? Why?
I see myself in the kitchen forever. If you take me out of the kitchen, I am done. So I imagine myself in my restaurant, a small restaurant, a signature chef. I am really passionate about Ria Formosa, we have everything here, so I would like to continue what I am doing now. I don’t care about Michelin stars, what I care about is people love my food.