Rafaela Ferreira

Altis Porto Hotel and the Exuberante restaurant

Born in Viseu, Rafaela moved to Coimbra at 16 to study culinary arts, first completing a programme in Kitchen and Pastry Techniques, with an internship at Hotel Casa da Ínsua. Rafaela later continued with Kitchen Management and Production, including an internship at Feitoria (Altis Belém).

After graduating, Rafaela returned to the Altis Group, where the career has continued across multiple projects and roles within the organisation. A move to Porto followed, to take on the position of Head Chef at Altis Porto Hotel and Exuberante, bringing a hotel-trained discipline to a restaurant that aims for both precision and ease.

At Stramuntana, the duck couscous is a must-try.

At Gazela, the experience of speaking with the staff at the counter is as good as the puppies; it was the first place where I felt at home here in Porto.

Rafaela Ferreira

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