Israel de Freitas was born in a place called Barra Velha, a coastal small town belongings to the state of Santa Catarina in South Brazil.

Growing up near the sea and in a tropical country gives

Israel the opportunity to enjoy fresh and colorful food, which would refine his sense of taste, diversity and creativity to his career as a Chef de cuisine.

Gathering of the some of remarkable chefs in Europe, including Quique Dacosta. Pure White restaurant, 2014

Israel de Freitas at Tjuvholmen Sjmagasin, Oslo. 2013

In 1991 he entered to a secondary school at the

Agronomy intern college, which belongs to the Federal University of Santa Catarina. In this period Israel participate in various project such as cattle farming, breeding, veterinary care, manufacturing of milk products, horticulture and butchery.

Before start his journey inside

this infinite world of flavors, Israel spends few years giving piano lessons and playing in a Garage band with some of his friends and his brother-in-law, till he decides to move to Lisbon. Besides his passion for good food and enjoying cooking for his friends and family, the idea of becoming a Chef was far way of his thoughts. But really close to happen.

Israel de Freitas and his mentor Cristiano Rienzner

In 2001 he arrives in

Lisbon. Excited about the freshness of the Portuguese cuisine, Israel puts his piano a part and starts to work as a waiter. Soon he would discover that his real passion was in the other side of the “pass”. In 2002 Israel steps inside the Kitchen. It was love at the first sight. From there on, he dedicates his time learning, researching and improving his knowledge and technics in order to create new flavors experiences.

His passion knows no frontiers. After moving from one place to another seeking for something new Israel decide to go abroad and discover the world. In 2011 he moves to Hamburg, Germany where learn a lot about German culture and cuisine. After one and half year, he went to live in Oslo, Norway where he would meet his mentor Cristiano Rienzner.

As a chef of the cold section at Tjuvholmen Sjømagasin restaurant, Israel starts to get a taste of molecular cuisine, which now he uses to complement his ideas for new dishes.

Later on, Cristiano Rienzner invited him to move back to Germany, but this time in Cologne, to start a new project. Both worked together to open Pure White Food concept, which happen to be the best restaurant in northwest Germany.

Israel's skills go beyond the western cuisine. His passion for Asian cuisine, with the japanese on top of the list, Israel works hard, researching, learning and improve his knowledge in this area. Kaiseki cuisine is his favorite, which respects nature and his wonders. Serving in small portions and with an incredible presentation, Kaiseki cuisine is not just about food but also a path to understanding purity.

It all seams perfect, but Israel is still hungry for more in

his career and he is here prepared and looking forward for a new challenge . . .

That´s what we call the perfect steak

Herring With pearl onions poached in Porto wine, crunchy olive bread, crystallized raspberries, coriander air, salsa verde, black balsamic reduction and pine nuts

Kyoto Scallops The freshness of shellfish is its best future. And for that we don´t need to do much. A kombu seaweed salad marinated with sesame oil and soy sauce, edamame and wild herbs. A simple pleasure!

A special fish fumet Hiding a delicious halibut

smoothed by a citrus air

Gamba Roja or Carabineros Its intense flavor and juicy meat is an inspiration. With marinated daikon rolls, mango gel, Miyeok mayonnaise and a melon sorbet. The taste of its insides is so powerful that makes this dish an explosion of happiness.

Turbut The meat is so pure and delicate, as it grows in cold water of the North pacific, I decided to bring this dish to a more tropical area giving it a touch of Asia with Bok choy, baby octopus, and a strong flavored fish veloute.

Tuna Fish This is another example of purity. For this softly grilled tuna fish, less your touch the better. So in this case I just played with some strawberry sweet chili, raspberry and eucalyptus air.

Care for some sweet?

Wagyu beef. Baby vegetables marinated with Vietnamese chicken stock and slow cooked in sous-vide. If you enjoy drinking a good portly red wine, that is right moment to order it.

Scallops sashimi whit cherry gel, olive oil crumble, and a huge coral made from chocolate and raspberry powder.

Octopus encapsulated in Lychee sphere

Rose petals caviar

Israel´s favorite hobby

The secret is passion

More info about Israel’s career and professional background you will find In his resume, which is sent with this Portfolio.