Gustavo started his food's journey at the age of 17 when he attended a culinary school in Portugal. Once graduated, Gustavo did a few internships in Portugal, right before moving to Barcelona. There he worked at Caelis, a French Michelin restaurant that enable him to develop his knowledge and technique.

In 2015, Gustavo moved to London where he had the opportunity to join the team at Taberna do Mercado. This experience reignited his passion for Portuguese food, that was heavily influenced by Nuno Mendes and Antonio Galapito.

In 2017, Gustavo started working at Koya Bar for a short period of time, before joining the opening at Koya City where he was at the helm as Head Chef for 6 years where he found a special connection and passion for Japanese culture and gastronomy. He left at the end of 2023, where he was freelancing for the first half of 2024 with multiple pop ups and collabs.

In July 2024 he accepted an opportunity in the Catering company called Arch where he stayed for a year as head chef of events.

Currently, as senior sous chef, he's at Moi, a Japanese inspired restaurant with focus in wood fire grill and traditional sushi. The new restaurant is about to open on the 1st of August of this year.

As his cooking practice, Gustavo has been infusing Japanese techniques and flavours into his Portuguese roots, in an attempt to create something that intertwines both cultures.