Born and raised in São Paulo, Brazil, Chef Alan Oliveira began his culinary journey at the age of 26 in a small Japanese restaurant. His first tasks were simple—washing rice, cleaning fish, and learning the discipline and patience required in Japanese cuisine. But he carried a dream much bigger than the kitchen where he started: one day becoming an international chef.
Determined to grow beyond his comfort zone, Alan left Brazil and moved to Dublin, Ireland, for a six-month English exchange program. Living abroad opened his eyes to new cultures, flavors, and culinary traditions. It was his first experience discovering how food could connect people from around the world.
After Ireland, Portugal became the foundation of his professional career. There, he studied at the internationally recognized Nagoya Sushi School, where he refined traditional Japanese techniques and deepened his respect for the art of sushi. Portugal would become the birthplace of much of the knowledge and discipline that shaped him as a chef.
From there, Alan never stopped exploring. His passion for food led him through Italy, France, Belgium, Switzerland, Ireland, Denmark, and Japan, constantly learning from different cultures and ingredients. Along the way, he developed his own culinary philosophy: creating dishes that evoke memories while combining flavors from different parts of the world.
Throughout his career, he worked in prestigious hospitality establishments, including the five-star Tivoli Hotels and the renowned Vila Vita Parc Resort & Spa in the Algarve, Portugal, one of Europe’s most celebrated luxury resorts and consistently recognized among the world’s finest hotels. He also gained experience at the Sheraton Cascais Resort in Portugal and Hôtel Opéra in Paris. (World Travel Awards)
Today, Alan calls Panama City, Florida, home. He hopes to spend the rest of his life and career there, contributing to the local culinary scene and building a new vision of fine dining—one that brings together American, European, Latin American, and Japanese influences.
For Chef Alan Oliveira, cooking is more than preparing food. It is telling stories, preserving memories, and bringing cultures together through every plate he creates.
“I started washing rice with a dream. Today, I continue chasing that dream—one dish at a time.”
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