{"id":91222,"date":"2020-10-12T08:47:01","date_gmt":"2020-10-12T08:47:01","guid":{"rendered":"https:\/\/www.flad.pt\/?p=91222"},"modified":"2020-10-12T08:47:50","modified_gmt":"2020-10-12T08:47:50","slug":"frederico-ribeiro-at-the-atlantic-talks","status":"publish","type":"post","link":"https:\/\/www.flad.pt\/en\/frederico-ribeiro-at-the-atlantic-talks\/","title":{"rendered":"Frederico Ribeiro at the Atlantic Talks"},"content":{"rendered":"

Our guest this week is Frederico Ribeiro, a Portuguese Chef in New York, who after passing through the kitchens of some of the best restaurants in the world, gained fame for his food in a Taiwanese tea house that his wife wanted to open, which did not even have a kitchen.<\/strong><\/h3>\n

Originally from Santa Maria da Feira, Frederico Ribeiro arrived in New York with only $200 in his pocket and with a student visa. He went to help a friend, who lent him the sofa to sleep in the first month, and try his luck in the kitchens of the vibrant American city.<\/p>\n

But in his luggage he carried something more valuable: experience in some of the best restaurants in the world, such as El Bulli. After many emails and more insistence, the Chef managed to reach the kitchen of Per Se, one of the best restaurants in New York and which, since 2006, has maintained an incredible three Michelin stars.<\/p>\n

Fame, however, would come later and in a less conventional way. Frederico Ribeiro was not happy where he worked and decided to help his wife, originally from Taiwan, to open a tea shop in the West Village. The shop had no kitchen, but by chance, and in an incident worthy of a novel, he eventually began to serve food that had been made for his lunch and that of his wife.<\/p>\n

Since then, he has had reviews in The New York Magazine, the Wall Street Journal, and in the New York social life bible, the New Yorker, thus describes his T\u00e9 Company: “This little Taiwanese tea house is one of the most exciting places to eat in New York.”<\/p>\n