Nelson Soares

The Recognition The clearest distinction in Soares's career is the 2024 appointment at SULT Cascais, where the cooking keeps an Italian-Brazilian identity while adding Portugal to the conversation in a precise way. Rather than treating those influences as decoration, the restaurant's stated specialty is Italian cuisine with Brazilian and Portuguese nuances. That combination gives the Cascais kitchen its point of view. Italian structure remains central, Brazilian influence stays visible, and Portuguese recipes from various regions enter the menu as part of the restaurant's adaptation to Portugal. His nationality matters to that reading of the work: Soares is Brazilian, and his cooking has been linked directly to the movement between Brazil, Italy, and Portugal. The result, at the current Cascais address, is not a break from the earlier concept but a continuation with a new regional layer.

The Work

Behind It At the Cascais restaurant, Soares keeps the Italian-Brazilian concept while incorporating Portuguese recipes from various regions. The specialty is concise and specific: Italian cuisine with Brazilian and Portuguese nuances. That phrase gives the kitchen a useful map. Italian cuisine supplies the base, Brazilian ingredients and references shape the accent, and Portuguese regional recipes create the local frame for the current work. Soares also serves as chef at B-Life Kitchen in Cascais, Portugal. There, the brief is different: healthy food that does not compromise on flavour and uses no sugar. Meals at B-Life Kitchen are described as delicious, sugar-free, and gluten-free. Taken alongside the work at SULT Cascais, it shows a chef moving between two tightly defined formats: one built around Italian cuisine with Brazilian and Portuguese nuance, the other around flavour-led cooking without sugar and gluten.

The Road Before the 2024 Cascais role, Soares was associated with SULT in Rio de Janeiro, Brazil. There, he blended authentic Italian cuisine with regional Brazilian influences, establishing the Italian-Brazilian combination that later continued in Portugal. That earlier Rio de Janeiro work is important because it explains the through-line. The concept did not begin as a Portuguese project; it began with Italian cooking shaped by Brazil, then expanded in Cascais through Portuguese recipes from different regions. The move to Portugal placed that idea in a new setting without erasing its origin. In Cascais, the kitchen keeps the Italian-Brazilian foundation and adds Portuguese nuance, while his parallel role at B-Life Kitchen focuses on healthy, sugar-free, gluten-free meals with flavour intact.