In the final year of his Management degree, Vasco Coelho Santos realized his passion for cooking was stronger than his love for numbers. His adoration for the kitchen was undeniable, and he dropped everything to follow his dream. In 2008, he moved from Porto to Lisbon and joined the Michel Culinary Atelier. At the same time, he worked at Olivier Avenida with Chef Olivier and did an internship at Tavares Rico with José Avillez. Early in 2010, Vasco travelled to Spain and worked at some of the best restaurants in the world: Mugaritz, Arzak, and el Bulli. He learned from renowned chefs such as Andoni Aduriz, Arzak, and Ferran Adrià. These experiences have had a deep influence his career. Three years later, Vasco returned to Porto, eager to explore the knowledge he had gained. During this time, Vasco was given the chance to join the team of Pedro Lemos’ restaurant, where he then worked for two years. Mid-2013, he embarked on a months-long journey to discover new culinary worlds and flavors. He visited several European and Asian countries and worked at Viajante (London) and 2am: Dessert Bar (Singapore). Back to Porto, Vasco began setting in motion his own projects. He created Euskalduna, a Private Cooking concept where he brings the finest ingredients to the tables of those who are willing to invite him in. In 2015, his entrepreneurial vision led him into the restaurant business, as partner of restaurant BaixóPito. With a fully original culinary concept, BaixóPito became Porto's first Chicken House. The project also had a location at Arrábida Shopping but closed in March of 2018. His next major step was opening Euskalduna Studio, in the heart of Porto, at the end of 2016. In this restaurant, there’s no separation between the kitchen and the dining room. Guests are invited to watch and interact, while their meals are being prepared. Every single dinner is special and personalized. Vasco and his team take visitors on a gastronomic journey, where Portuguese ingredients take center stage. In June of 2018, he launched a new project: Semea by Euskalduna. Also located in Porto, this restaurant is centered around sharing and creating memories at the table with family and friends. The cuisine at Semea is rooted in Portuguese essence, with sharing as its core value. In 2021, the chef expanded his business into local commerce. Peixaria by Euskalduna opened its doors in July of that year, selling fish and seafood with a strong focus on sustainability—from the fish selection to the materials used in the shop. His passion for local commerce didn’t stop there. On June 7th of 2022, the bakery Ogi, originally a pop-up project at Semea, found a permanent home in downtown Porto, specializing in sourdough bread. Also in 2022, invited by Sogrape, Vasco opened Seixo by Vasco Coelho Santos in Tabuaço, at the renowned Quinta do Seixo. There, he serves traditional regional flavors - hearty, flavorful dishes paired with breathtaking views. In February of 2023, he launched Kaigi, a fusion project combining Portuguese and Japanese cuisine. In 2024, the chef opened a new space under his own name at Time Out Market in Porto, featuring a selection of iconic dishes from his own restaurants, as well as personal, creative interpretations of traditional Portuguese cuisine. This venue celebrates Porto’s culinary and cultural talent, showcasing the diversity and duality of Vasco’s cooking, with flavors that defined the history of Euskalduna Studio, Semea, Ogi, and Peixaria by Euskalduna. As his projects gained traction, Vasco Coelho Santos' name also grew - nationally and internationally. He and Euskalduna Studio have received numerous awards and distinctions and have participated in conferences, workshops, and events. In 2022, the chef receives the Chef de l’Avenir award from the International Academy of Gastronomy, and Euskalduna Studio was featured on the 50 Best Discovery’s platform. In November, the restaurant earned its first Michelin Star, an award that recognizes the dedication and work of the entire team. In 2023, he was named Chef of the Year by awards from the project Mesa Marcada, as well as features in the guide Boa Cama Boa Mesa. 2024 is a year of consistency and ongoing recognition, with Vasco receiving the Two Knives award from The Best Chef Awards—an honor given to world-class chefs globally.