Gonçalo Silva

I'm studying Kitchen Management and Production at Escola de Hotelaria e Turismo do Estoril, where I bring technique, creativity, and practical work together in the kitchen.

At Biofrade in Torres Vedras, I prepared plant-based meals and pastries for the store cafeteria, accommodating a range of dietary restrictions while working closely with the team.

After three years of Mechanical Engineering at the University of Coimbra, I chose to pursue what motivates me most: gastronomy. I bring an analytical and rigorous perspective to culinary work.

I'm particularly interested in plant-based food, sustainable practices, molecular gastronomy, and new culinary techniques. I'm seeking a summer 2026 internship where I can learn from experienced kitchen professionals and grow through daily work, dedication, and teamwork.