In the vibrant kitchen of Zazah Lisboa, Brazilian expat Matheus Franklin blends passion and precision to craft unforgettable dishes – each one a true expression of his culinary soul.

Was it always your dream to become a chef?

I know it’s cliché but I thought about it from a very young age watching my grandmother who was always cooking. She ran a guesthouse in Rio de Janeiro and knew many classic techniques – she just didn’t know the French names for them. When I was 16 I bought my first cookbook — by Harold McGee — I’ll never forget it. It was the book that showed me how beautiful and important it is to understand the science behind cooking. I never pictured myself sitting in an office all day. I’ve always been restless and hyperactive, so I needed something that would move me, inspire me, and make me come home with my head full of ideas — but in a focused way.

“ Being an expat expands your repertoire and sensitivity — not only in the kitchen but in life.”

Where is “home” for you?

Today, Lisbon is home. It’s where I found a balance between the intense rhythm of the kitchen and a life that inspires me outside of it. But Brazil goes with me everywhere — it’s my emotional, cultural, and sentimental foundation. I think “home,” for me, is wherever I can cook truthfully and feel connected to the people around me.

Pros and cons of living as an expat?

The greatest privilege is seeing the world through different eyes — learning new habits, ingredients, ways of thinking, and working. It expands your repertoire and sensitivity — not only in the kitchen but in life. On the other hand, there’s the saudade, right? It’s a kind of distance you learn to live with. But in a way, that feeling also fuels creativity and helps you reinvent your roots.

Life motto?

To maintain balance between professional and personal life. I see “work” in everything, because for me, food and cooking are present in almost every moment of my life. When I’m traveling, I’m learning something new that will reflect in my cooking. When I’m cooking for friends or having a barbecue on the weekend, I’m also somehow connected to my work. Everything blends together. So for me, balance is essential to keep feeling passion for what I do.

Best part of being a chef?

The exchange. The kitchen is a space of constant sharing — with the team, with producers, and with guests. Seeing someone get emotional over a dish, realizing it awakened a memory or a feeling – that’s priceless.

“Right now, I’m really into Asian food — sometimes I even swap Brazilian rice for gohan.”

Most challenging aspect of being a chef?

I think the biggest challenge is managing people. We’re going through a big shift in that sense. The old-school kitchen had a much tougher model, and today we understand that a kitchen is already an intense environment by nature. So our role is to make it as healthy as possible — to build a confident and united team. Another challenge is consistency. The show happens every day. The restaurant opens seven days a week, and we have to impress daily. The time to fix things and prepare for the next performance is minimal. It’s a demanding profession, with tight deadlines and very little room for error.

Favorite food?

I’ve been answering this for years and it’s still feijão tropeiro. I think there’s a very strong emotional side to it, but I truly love it. That said, I go through phases. Right now, I’m really into Asian food — sometimes I even swap Brazilian rice for gohan.

Any memorable kitchen disasters?

There was a time when we had a small fire in the kitchen. Part of the stove caught fire and damaged the gas outlet, which forced us to shut down the equipment — and there was only about an hour left before the event started. It was chaos. We had to change the menu at the last minute and do everything on the grill. In the end, we managed to make it work and everything turned out fine — but I usually say I lost a few years of my life that day.

Favorite dish to create?

It really depends on the ingredients I have available. We’re always researching new products, techniques, and flavor combinations. But one thing is certain: flavor comes before concept. That, for me, is fundamental.

In another life, I would be…

A creative director for a design studio or a hospitality brand. I like creating worlds, connecting aesthetics, sensations, and experiences. Deep down, it’s the same thing I do in the kitchen — just with different tools.

Follow @zazahlisboa or @matheusfranklin_