MEET CHEF NATACHA DIAS
The passion and expertise of Chef Natacha Dias for Portuguese cuisine has been shaped by expert training and diverse experiences. Natacha graduated from the prestigious Escola de Turismo e Hotelaria de Lisboa, where she completed her chef’s training in culinary arts and pastry.
Her professional journey includes positions at notable Lisbon restaurants such as Taberna da Rua das Flores, Antiga Camponesa and Muralha Tasca Típica where she engaged with Portuguese cooking traditions. Further enhancing her repertoire, Natacha has served as an onboard chef for gourmet food and wine experiences along the scenic Tagus River.
In the island of Pico, Natacha worked as a chef at the Azores Wine Company, an open-kitchen restaurant with a menu which draws inspiration from local produce and great wines.
As a licensed skipper and experienced fisherwoman, she brings an authentic touch to seafood dishes, expertly selecting and preparing the freshest catches.
Beyond the kitchen, Natacha is a seasoned food and cultural host, collaborating with Oh! My Cod to lead food tours and private experiences that showcase the rich culinary and cultural heritage of Portugal, both on land and on water. This exposure to multicultural environments has refined her ability to cater to diverse palates, enabling her to craft meals that resonate with the varied tastes and preferences of an international clientele.
Her professional journey includes positions at notable Lisbon restaurants such as Taberna da Rua das Flores, Antiga Camponesa and Muralha Tasca Típica where she engaged with Portuguese cooking traditions. Further enhancing her repertoire, Natacha has served as an onboard chef for gourmet food and wine experiences along the scenic Tagus River.
In the island of Pico, Natacha worked as a chef at the Azores Wine Company, an open-kitchen restaurant with a menu which draws inspiration from local produce and great wines.
As a licensed skipper and experienced fisherwoman, she brings an authentic touch to seafood dishes, expertly selecting and preparing the freshest catches.
Beyond the kitchen, Natacha is a seasoned food and cultural host, collaborating with Oh! My Cod to lead food tours and private experiences that showcase the rich culinary and cultural heritage of Portugal, both on land and on water. This exposure to multicultural environments has refined her ability to cater to diverse palates, enabling her to craft meals that resonate with the varied tastes and preferences of an international clientele.
Central to Chef Natacha Dias’s culinary approach is a profound respect for the diverse culinary traditions of Portugal. From the hearty dishes of the northern mountains to the Arabic influenced cuisine of the Algarve and the unique flavors of the islands. Her cooking pays homage to these traditions while embracing a delightful interplay of global influences, creating fusion dishes that are both comforting and exciting.Natacha is committed to sustainability and the ethical sourcing of ingredients. She prioritizes local produce, often handpicked from the markets, or sourced directly from friends who are farmers and fishermen. This not only supports the local economy but also ensures that everything she prepares is of the highest freshness and quality. By fishing or personally selecting seafood with her fisherman friends, she guarantees that only sustainably caught fish find their way to your plate.
Chef Natacha meticulously crafts each menu with consideration for both the season and the distinct dietary needs and preferences of her guests. Whether you adhere to a pescatarian, keto, gluten-free, vegetarian, or vegan diet, Natacha’s diverse culinary expertise enables her to prepare dishes that cater to and satisfy all tastes.
Choosing Natacha as your private chef means every detail is handled: from sourcing the freshest ingredients to providing full-service meal preparation and clean-up. You and your guests can immerse yourselves in the joy of the occasion, savoring high-quality dishes without the hassle.
Natacha creates bespoke menus adapted to individual dietary preferences and needs—including celiac, pescatarian, keto, gluten-free, vegetarian, no-fish, or no-dairy options—so guests can feel safe, relaxed, and confident while enjoying a flavourful meal rooted in local culinary traditions, without the need to search for a restaurant or a menu that fits their requirements.
Natacha creates bespoke menus adapted to individual dietary preferences and needs—including celiac, pescatarian, keto, gluten-free, vegetarian, no-fish, or no-dairy options—so guests can feel safe, relaxed, and confident while enjoying a flavourful meal rooted in local culinary traditions, without the need to search for a restaurant or a menu that fits their requirements.
STORIES SERVED AT THE TABLE
FLORES ISLANDS ELOPEMENT
They had dreamed of an elopement that felt quietly magical—something just for them, far from the noise of the world. So they chose Flores Island, where cliffs plunge into the Atlantic and every shade of green seems to glow. Their accommodation perched on a hillside, offering a sweeping view of the ocean and the wild, volcanic landscape. It was here, in this serene corner of the Azores, that their intimate celebration truly came to life.
Chef Natacha and Silvia arrived in the morning, carrying baskets of fresh island ingredients and boxes filled with carefully chosen décor. From the moment they stepped inside, the atmosphere shifted—warm, welcoming, and full of anticipation.
Chef Natacha and Silvia arrived in the morning, carrying baskets of fresh island ingredients and boxes filled with carefully chosen décor. From the moment they stepped inside, the atmosphere shifted—warm, welcoming, and full of anticipation.
While the couple enjoy their day, the hosts quietly transformed their terrace into an elegant dining setting. Soft linens, natural textures, and delicate touches inspired by Flores’ lush surroundings created a romantic, effortless ambiance.
In the kitchen, Natacha crafted a personalized multi-course menu inspired by the island. Aromas of local herbs, Atlantic fish, and regional produce filled the space.
Each dish was prepared with intention, reflecting the couple’s tastes and the essence of Flores itself—fresh, vibrant, and deeply connected to nature.
Photos taken by Sílvia Olivença, along with others kindly shared by the amazing Renato Ribeiro Photography, who—together with Vitória Moleirinho—spent the day creating lasting memories through video and still images.
In the kitchen, Natacha crafted a personalized multi-course menu inspired by the island. Aromas of local herbs, Atlantic fish, and regional produce filled the space.
Each dish was prepared with intention, reflecting the couple’s tastes and the essence of Flores itself—fresh, vibrant, and deeply connected to nature.
PRIVATE DINNERS & WINE PAIRING WITH SMALL PRODUCERS
What began years ago as a simple idea—a few intimate dinners —slowly grew into something much richer.Over the years, these gatherings became something special: private dinners and curated events that carry the character of each place—Lisbon’s energy, Pico’s dramatic landscape, and Alentejo’s peaceful countryside—while celebrating the people behind them. Every menu is shaped by where it’s served; every pairing is a reflection of land, season, and the hands that tended to it.
For exemple, what started as occasional dinners on Pico grew into deep relationships with the island’s small wine producers. Together, we began creating small, heartfelt food-and-wine experiences—moments.
ANTHROPOLOGIC FOOD LAB & COOKING CLASSES
The Anthropological Food Lab founded by Oh! My Cod is a creative research space where chefs, anthropologists, farmers, and local communities come together to explore the cultural, emotional, and historical meanings behind food. It’s part kitchen, part archive, part storytelling studio.Imagine a place where recipes are treated like oral histories, where ingredients are studied not just for their flavor but for the journeys they’ve taken across oceans, generations, and landscapes. In this lab, food isn’t just cooked—it’s decoded.
