i. Biography
Formation
Restaurant work here starts with service and pastry before it reaches the pass. In Chaves, Portugal, Pedro Almeida worked first as a server and then as a dessert maker in the family restaurant, learning the room and the pastry station as connected parts of the same trade. A culinary side job helping his brother, a chef at Hotel Rio Beça, extended that base before Almeida moved to Macao as executive chef at Toca Portuguese restaurant in Old Taipa Village, Macao. Portuguese cooking in Macao is the working frame: multiple kitchens, shared standards, and recipes kept close to their source. Pedro Almeida is executive chef of five restaurants in Macao, leading the kitchens of Albergue 1601, 3 Sardines, and Portucau. He is also co-owner of Pastéis de Chaves bakery and founder of Lazaro Brew.
The Work Today
The current work is executive oversight across five restaurants in Macao, with Portuguese cuisine treated as a disciplined repertoire rather than a broad national label. For Pedro Almeida, that means supervising classic and traditional recipes across distinct kitchens while keeping the cooking anchored to its Portuguese roots.
Honors
Trade recognition has attached to the Macao work through Albergue 1601, which received a 50 Best Discovery selection in 2025 under Pedro Almeida’s leadership.
Profile updated July 2026
FAQ
Asked of Pedro
What is Pedro Almeida's current position?
Pedro Almeida is chef at Albergue 1601 — Portugese.
Where did Pedro Almeida work before?
Earlier in their career, Pedro Almeida worked at family restaurant, family restaurant, and Hotel Rio Beça.
What recognition has Pedro Almeida received?
50 Best Discovery selection for Albergue 1601 (2025).
