Correio dos Açores – How did you discover your interest in cooking?
Sónia Melo – Without the direct influence of chefs or a family culinary tradition, I began to explore recipes and techniques on my own initiative, experimenting and learning from each dish I prepared. In this way, the kitchen became my laboratory, and my passion grew with each new discovery.

Have you ever thought about working in any other area?
Although I considered other areas, none of them captured my enthusiasm in the same way as cooking. The satisfaction of creating something delicious and unique with my own hands and the joy of seeing people taste my creations are feelings that confirm every day that I made the right choice.

What path did you have to take to get to where you are today?
Becoming a private chef was a journey of dedication and constant learning. I started as a self-taught chef but needed to deepen my knowledge and techniques. That’s when I enrolled in the Master Professional School, where I completed a two-year intensive cooking course. This training was crucial as it gave me a solid grounding in culinary techniques and exposed me to different styles and cuisines worldwide. These experiences and my innate passion for cooking allowed me to develop my unique style and the confidence to start my own private chef service.

What have been the most memorable moments of your career?
Throughout my career, I’ve been lucky enough to experience many defining moments, each contributing uniquely to my professional and personal growth. I haven’t had any negative moments. One of the most memorable moments was undoubtedly graduating from the cooking course, which represented realizing a dream and recognizing my effort and dedication to cooking. I can also say that every dinner I prepare is a memorable moment. I love seeing the satisfaction and joy on my customers’ faces; it’s an immeasurable reward.

Chez Sónia has been in business for 18 years. Can you tell us a bit about the history of this brand?
The Chez Sónia brand was born as a joke, being a food blogger. It was based on my passion for cooking and my desire to show others what I did at home and how simple it was to cook practical, economical, and tasty meals. It all started with showcookings, workshops, and dinners for friends and family. Over time, and thanks to “getting the word out”, the brand grew and developed. Every situation allowed me to learn, innovate, and perfect my art. In the meantime, this private chef concept was born, which stands out for its personalization. Each menu is prepared with fresh, high-quality ingredients. Over the years, I’ve had the privilege of cooking for a variety of clients, from intimate dinners to large celebrations. Today, I’m incredibly proud of how far we’ve come. And above all, it’s a story that continues to be written, one dish at a time, with the same love and enthusiasm that marked the beginning of this journey.

When did ‘azoresprivatechef’ come about?
I believe that food has the power to bring people together and create unforgettable moments, and as a private chef, I have the freedom to focus on the details and the specific needs and desires of each client. As such, ‘azoresprivatechef’ was born in 2017 as a natural extension of this passion. Living in the Azores inspired me to take my cooking to the next level. I wanted to share the local flavors more intimately and exclusively, offering my clients a meal and an authentic gastronomic experience. Being a private chef allows me to create unique connections through food, and ‘azoresprivatechef’ is realizing this dream. That is, to offer an authentic and memorable culinary experience in the archipelago.

Who are your clients?
The customers who seek our services are mainly tourists who value food, local culture, and tradition. They’re looking for more than a meal; they want to feel at home, even if they’re far away, and enjoy a gastronomic experience with the essence of the Azores. Basically, they’re looking for something that goes beyond the conventional. As well as tourists, we cater to local customers who want to celebrate special occasions more intimately.

How do you process the logistics of preparing a private chef dinner?
We have an initial consultation, where I discuss their preferences and dietary restrictions, the number of guests, and the specific event details with the client. We choose the menu, including starters, main courses, desserts, and drink options. I value local and seasonal ingredients greatly and try to use those produced regionally whenever possible. We use the client’s kitchen or another location to prepare the meals with prior supervision. We cook everything on the spot, and during the service, I maintain open communication with the client to ensure that their expectations are met. We finish our service once the kitchen has been cleaned and organized. The aim is to ensure that customers enjoy the experience without worrying about logistical aspects.

How does the cuisine of the Azores influence your culinary creations?
The cuisine of the Azores has a profound influence on my culinary creations. I prefer to highlight the natural flavors of the food, avoid unnecessary condiments, and value the purity and authenticity of each dish. I think the cuisine of the Azores is a constant source of inspiration and pride for those who cook like me, and I try to honor this culinary heritage in all my creations.

What are the biggest challenges for a private chef in the Azores?
Being a private chef in the Azores presents several challenges and unique opportunities. One of the biggest challenges is the seasonality of the ingredients. Due to our climate, it’s not always easy to find specific ingredients all year round. This requires great flexibility and creativity when designing menus, adapting them to the products available in each season, and exploring local ingredients that are less conventional. Another challenge is logistics, especially for dinners in more distant or hard-to-reach areas. This is because it is necessary to ensure that all ingredients, equipment, and utensils are available on-site, which can require careful planning. In addition, the seasonality of tourism in the Azores can influence a chef’s services. During the high season, the demand for private dinners is greater, while in the low season, we have to diversify the services offered or even look for other sources of income. However, I can say that if you adapt to the challenges and take advantage of the opportunities, it is, of course, possible to build a successful career as a private chef in the Azores.

Chez Sónia won the Regions 2024 Five Star Award. What does it mean to you to receive this distinction?
Receiving the Five Star Regions 2024 Award is an incredible honor. This distinction represents recognition of our commitment to excellence and quality in everything we do. It means that our hard work, dedication, and passion for cooking have been recognized and valued by our customers and the community at large. It’s confirmation that we’re on the right track and it motivates us to keep working and ensure the continuity of a standard of quality and innovation in our cuisine. What’s more, it’s an opportunity to celebrate and share this achievement with all those who have contributed to our success. It’s a moment of gratitude and recognition. We are incredibly proud to be part of the elite of establishments recognized by this distinction. It encourages us to continue with the same passion, dedication, and love of cooking that has brought us this far. We are deeply grateful for this recognition and are committed to maintaining our brand as a benchmark of gastronomic excellence in the Azores and beyond.

What are the brand’s future plans? Is opening a restaurant a possibility?
Well, everything in life is possible. Although we remain committed to offering high-quality private chef services and personalized dining experiences, we are always looking for other ways to expand and diversify our offer. Opening a restaurant would be an opportunity to bring our cuisine to a broader audience, offer a continuous and accessible dining experience to our customers, and share our passion for the food and culture of the Azores. We aim to continue to grow and evolve while always maintaining the values and essence that make our brand unique and special. Regardless of specific plans for the future, we are excited to see what it holds and to continue sharing our passion for food with everyone.

D.C. for Correio dos Açores–Natalino Viveira, director

https://www.facebook.com/chezsoniamelo/videos/478026710118347

A autenticidade e a paixão pelos sabores

Translated to English as a community outreach program from the Portuguese Beyond Borders Institute (PBBI) and the Modern and Classical Languages and Literatures Department (MCLL) as part of Bruma Publication and ADMA (Azores-Diaspora Media Alliance) at California State University, Fresno, PBBI thanks Luso Financial for sponsoring NOVIDADES.