Tomorrow’s
Harvest
For two days, Lamego welcomes those who live and breathe hospitality. A vibrant gathering with masterclasses, talks, and gastronomic experiences that celebrate the art of doing — and the art of welcoming.
Curious and generous minds who are transforming hospitality, both here and abroad. Voices that challenge, inspire, and show us the way forward.
Schedule
September
2025
The art of making spaces people want to be in and belong to
Lorenzo Querci is the mind behind some of Milan’s most sought-after venues, from a The World’s 50 Best bar to a Michelin-starred restaurant, he is a true “vibe creator”. He shares how he crafts unforgettable atmospheres that make guests want to stay.
How physical spaces impact our brain and our evaluation of experiences
Our brain perceives the environment, reacts to it, and shifts perspectives based on it. In this talk, Moran Cerf explores how it shapes our experiences, how we can influence it for better outcomes, and what recent studies reveal about the brain–environment connection.
The next chapter of wine tourism begins today
Portugal’s top experts discuss how wine is reshaping the future of the regions that produce it.
Feast
The best restaurants in the region join forces with Michelin-starred chefs to create unforgettable lunches for all participants.
Beyond NoLo: the evolving world of drinks
Specialist in fermentation, cocktails and beverage development, the bartender presents the opportunities of a market where alcohol is no longer the protagonist in the glass.
From kitchen to dining room: crafting the service experience
The head chef and maître d’ of one of Portugal’s most renowned restaurants explain how they join forces to offer an unforgettable gastronomic experience to their guests.
Hospitality across different platforms
The director of the Plateform group — behind concepts that span from the casual Vitaminas to the two-star Michelin restaurant Alma — explains how hospitality has become the driving force behind the group’s success.
Vis à Vis: breaking protocols between restaurants and wineries
The head sommelier at Mugaritz — one of the world’s most innovative restaurants — shares what it’s like to co-produce wines directly with winemakers, and how that collaboration transforms the experience for those who dine at the restaurant.
Designing moments that leave a mark
A pioneer in food design, the Spanish expert demonstrates how design can be a powerful tool to enhance experiences and create lasting memories in the world of hospitality.
For a culture of genuine care
As a partner and founder of one of Brazil’s largest groups of casual bars and restaurants, with over ten different concepts and fifty locations, Garrido shares his golden rules for inspiring hundreds of team members to deliver service that truly stands out.
What if the front of house stole the spotlight?
At a time when kitchens reign supreme in restaurants, some of the country’s top hospitality leaders are claiming their seat at the table – and their role in shaping the future.
Feast
The best restaurants in the region join forces with Michelin-starred chefs to create unforgettable lunches for all participants.
High-level hospitality: the art of service and liquid innovation
Beverage Director at Kjolle and Central in Lima (named the best restaurant in the world in 2023), Vásquez Luque shares how he seeks to translate chefs Pía León and Virgilio Martínez’s creations through the service and to develop new drinks — beyond wine — inspired by Peru’s diverse ecosystems.
Crafting restaurants with heart
Known for his presence on TV, this celebrated chef opens up about creating restaurants where humanity and care come before everything else.
Opening the doors to a new era in hospitality
A board director of Relais & Châteaux shares the core principles of hospitality — and why it matters now more than ever — at one of the world’s most prestigious associations of luxury hotels and restaurants.
When preserving tradition is the boldest innovation: the case of Asador Etxebarri
Recently named the world’s best sommelier by The World’s 50 Best, Benabdallah shares how he blends his passion for wine with warm, family-style service at a restaurant that stands at the forefront of the global culinary scene.
Talks
Diego Vásquez Luque is Beverage Director and Assistant Director of Hospitality at Central, Kjolle, and Mil in Lima. With 16 years of experience as a sommelier, he has been working with Virgílio Martínez and Pía León since 2016 and is currently a candidate for Level 3 of the Court of Master Sommeliers.
Diego Vásquez Luque
Elsa Yranzo is a designer, art director, and curator who leads her own food design & food art studio in Barcelona since 2014. She creates eco-futurist gastronomic experiences and teaches food art and design, directing the Food Design master’s at Basque Culinary Center.
Elsa Yranzo
Esther Merino is a bartender and researcher who co-leads Taba Project, a Gastronomy Research & Development studio created and led by her and Diego Prado. Her work centers on fermentation, beverage development, academic collaborations, and events, blending anthropology with scientific insight.
Esther Merino
Justin Zammit Tabona is Managing Director of The Xara Collection and a member of the Board of Directors of Relais & Châteaux. He leads a portfolio of hotels, restaurants, and catering in Malta and is part of the strategic leadership of Relais & Châteaux. He has chaired the MHRA and served on the Malta Tourism Authority.
Justin Zammit Tabona
Kristell Monot is head sommelier at Mugaritz. Born in La Réunion, she moved from wine export to sommellerie, driven by a guest-centered approach. She now leads Vis à Vis, Mugaritz’s unique collection of in-house beverages created in collaboration with wineries, producers, and winemakers.
Kristell Monot
Lorenzo Querci is a hospitality entrepreneur and founder of Moebius in Milan, a venue that combines bar, jazz, vinyl records, and Michelin-starred dining. In 2024 he created Lubna, a listening restaurant bar focused on music and experimentation, furthering his innovative vision for the industry.
Lorenzo Querci
Recently named the world’s best sommelier by The World’s 50 Best, Mohamed Benabdallah is the sommelier at Asador Etxebarri. Born in Algeria and educated in Switzerland, he has built a career defined by exploration and authenticity, pairing his passion for wine with warm, family-style service.
Mohamed Benabdallah
Moran Cerf is a neuroscientist and professor, with a career that bridges research on consciousness, dreams, and decision-making with applications in leadership, technology, and culture. Between science and communication, he has made his vision accessible through books, talks, and collaborations with companies and governments.
Moran Cerf
Ricardo Garrido has nearly three decades of experience in the hospitality and gastronomy sector and is co-founder of Cia. Tradicional de Comércio, a leading Brazilian group with brands like Pirajá, Astor, and Bráz Pizzaria. He also works as a mentor, advisor, and investor in gastronomy-related projects.
Ricardo Garrido
Rui Sanches is a businessman from Lisbon who founded Vitaminas in 1998 to offer healthy, accessible food. Over 25 years, he built Plateform Group, leading 28 brands and 150 restaurants in Portugal, from casual dining to Michelin-starred venues like Alma.
Rui Sanches
Food
Pedro Lemos is one of the most prominent names in contemporary Portuguese gastronomy. At the helm of the Michelin-starred Pedro Lemos restaurant and the Casa dos Ecos and Bomfim 1896 projects, he has a unique ability to blend tradition and innovation in a cuisine rooted in memory while embracing the future.
Pedro Lemos
With over two centuries of history, Quinta Nova de Nossa Senhora do Carmo is one of the symbols of the Douro. Through colors, flavors, and textures that take us back to happy memories, it celebrates a truly flavorful journey where past and present come together in a tribute to its origins.
Quinta Nova Winery House
Quinta da Pacheca is one of the Douro’s most iconic estates, with roots dating back to the 16th century and a legacy devoted to the land and wine. In its restaurant, overlooking the vineyards, Portuguese tradition meets contemporary creativity in a cuisine full of identity.
Quinta da Pacheca
Quinta de São Bernardo is a family-owned estate founded in 1912, dedicated to wine tourism and a farm-to-table dining experience. In an idyllic riverside setting, it grows its own ingredients and creates memories through authentic flavors and unique landscapes.
Quinta de São Bernardo
Rui Paula is one of the most renowned chefs in Portuguese gastronomy, with a career defined by entrepreneurship and vision. He leads projects like DOC, DOP, and Casa de Chá da Boa Nova, awarded two Michelin stars, where he offers a contemporary and sophisticated interpretation of Portuguese cuisine.
Rui Paula
Toca da Raposa is one of the great ambassadors of the region’s gastronomy. With over a decade of history, it revives old family recipes and local flavors, blending authenticity and creativity in a space where tradition and innovation come together to create truly memorable experiences.
Toca da Raposa
Vasco Coelho Santos left management for the kitchen and built a career that took him from restaurants like elBulli, Arzak, and Mugaritz to creating Euskalduna Studio in Porto, awarded with a Michelin star. With several restaurant projects, he is now one of the most awarded chefs in the country.
Vasco Coelho Santos
Óscar Geadas is one of the leading voices of Trás-os-Montes cuisine. A Michelin-starred chef since 2019, he leads G Restaurante and Família Geadas – Contradição GastroBar. A MasterChef Portugal judge, he brings his homeland’s identity to the plate, blending tradition and innovation with consistency and generosity.
Óscar Geadas
Roundtable
Ana Pinho leads Marketing, Communication, and Tourism at Churchill’s, where she has worked since 2020. With experience in multinationals and at the European Commission, she manages the brand’s cellars in Gaia and the Gricha Vineyard House in the Douro.
Ana Pinho
António Geadas has over a decade of experience in hospitality and restaurants, leading the dining room and wine program at G, a Michelin-starred restaurant in Bragança. As a maître and sommelier, he is driven by the dream of sharing Transmontan gastronomy with the world.
António Geadas
Since 2021, Beatriz Machado has been responsible for Communication and Wine Tourism at Niepoort. With a career dedicated to elevating Portuguese wines on the global stage, she has developed a distinctive wine tourism experience in the historic Gaia cellars, showcasing six generations of legacy.
Beatriz Machado
Carla Costa has been Production Director at Raposeira since 2011. With a degree in Accounting and Auditing, she is dedicated to ensuring the excellence and tradition of one of Portugal’s most iconic sparkling wine houses.
Carla Costa
Daniel Rocha e Silva left a career in international relations to follow his passion for hospitality and service. Beverage and dining room manager at Essencial in Lisbon, he has also worked at Prado and the Residência project, always seeking wines with character, vibrancy, and a true sense of terroir.
Daniel Rocha e Silva
Joana Pais has nearly two decades of experience in the wine sector and currently leads the national fine wines portfolio at Sogrape. Focused on prestigious brands like Barca-Velha, she invests in creating immersive experiences to strengthen customer loyalty.
Joana Pais
Nádia Desidério is head sommelier and restaurant manager at Belcanto. With a career dedicated to excellence in service and promoting Portuguese wines, she oversees a 400-label wine list and is a recognized ambassador for the country’s wines.
Nádia Desidério
Yara Pereira is Wine Tourism Manager at Poças and Verdes Socalcos, where she coordinates teams and operations for the Vynea brand across Portugal’s main wine regions. With a background in Chemical Engineering, Enology, and WSET Level 3, she has an international career in wine and tourism.
Yara Pereira
Interviews
Ljubomir Stanisic is a chef, entrepreneur, and author who has shaped Portuguese gastronomy since 1997. He leads the restaurant 100 Maneiras in Lisbon, creates bold, sustainable projects, and hosts acclaimed TV shows exploring food, culture, and identity.
Ljubomir Stanisic
Ricardo Costa is executive chef and Pedro Marques is Maître D’ at The Yeatman, a two Michelin-starred restaurant in Porto. Together they lead the kitchen and dining room, highlighting the best of the country with local products, traditional recipes, a contemporary approach and innovative techniques.
Ricardo Costa & Pedro Marques
Tickets
September
2025
Partners
