Leandro Carreira

Coming Up

Leandro Carreira’s career has moved through a set of demanding dining rooms, each one adding a different pressure point to the work. At Mugaritz in Spain, the sous chef role gave him an early grounding in precision and change. He then took on head chef at Viajante in London, followed by executive chef at Climpson's Arch, building a practice shaped by rigor without locking it into one mode. Londrino in London (2017–2019) gave Carreira a chef-founder platform, where the ideas accumulated in earlier posts could be tested under his own name. That line now continues at The Sea, The Sea, where he is executive chef, carrying those earlier stages into a new room.

Where They Are Now

The sequence of roles traces a clear progression across technique, responsibility, and setting: sous chef in Spain, then head chef and executive chef in London, then chef-founder at Londrino, and now executive chef at The Sea, The Sea in Chelsea. Each post added another register to Carreira’s work while keeping the same directness in the kitchen. Carreira has framed that change plainly, describing the shift in terms of working outside a more polished fine-dining background and towards something lighter in tone.

Signature

Portugal: The Cookbook is listed among Leandro’s signature dishes, and the title does the work of the reference. It places his cooking in relation to place and source material, with memory and documentation sitting close together.

In Their Words “It was great because it set me free from that background of more polished dining and fine dining, and I stepped away from it a little bit. It made me realise that I wanted to do something else, something more fun, with no fuss.”

Honors

The dated marker in Carreira’s record is his move into the Chelsea post in 2019. Read alongside the earlier roles in Spain and London, it marks the point where that sequence of kitchens settles into its current form at The Sea, The Sea.