BBQ Cookout ft. chefs Ljubomir Stanisic
Herdade dos Grous - Alentejo
Barbeque Cookout featuring chefs Ljubomir Stanisic and Rui Prado (lunch)
About Chef Ljubomir Stanisic
Born in Sarajevo, Ljubomir Stanisic arrived in Portugal in 1997. He opened his first restaurant in 2004, in Cascais. On January 2009, he inaugurated his first Restaurant in Lisbon, 100 Maneiras, in Bairro Alto, with a single tasting menu and, one year later, Bistro 100 Maneiras, named number 1 in the world by the prestigious Monocle magazine in 2017.
The most Portuguese-Yugoslav-chef-ever shares his time between 100 Maneiras and the gastronomic consultancy at Six Senses Douro Valley (since 2016). Author of five books, he was a member of the jury in the first Masterchef Portugal, co-author and main character of Papa Quilómetros, broadcasted by Fox International Channels across Europe and, in the beginning of 2017, he became a face well-known to the public in the portuguese version of Kitchen Nightmares, an audiences leader and already on its second season.
In the end of February 2019, he opened the new 100 Maneiras, in Bairro Alto: a project planed for 4 years which is the consolidation of Ljubo, both as a man and a cook, and 100 Maneiras, as a unique brand in gastronomy.
About chef Rui Prado
Olive oil, garlic, bread, coriander. With these ingredients, which are at the base of Alentejo cuisine, Rui Prado has reinvented flavors and improved techniques, elevating tradition to another level, in a kitchen that lives from what land gives and what is produced from it, from organic vegetables, to sausages made of the meat produced in Herdade dos Grous, the agrotourism and wine-growing unit of the Vila Vita Hotels group.
Born in Loulé, Algarve, Rui Prado studied cooking at the Hotel School of Faro and worked in several hotel chains with renowned chefs, among them Leonel Pereira, a Michelin star in Vale de Lobo.
But before these experiences, it was the men of the family, the father and the grandfather, who inherited this taste for restoration and with the same claw developed his signature that applies to every dish that comes out of his kitchen in the heart of the Alentejo Baixa in Albernoa, among olive groves, cork oak forests and vineyards.
