Inspired by the pleasure of sharing meals, the space focuses on connection, learning and bringing people together
The idea behind The Kitchen – Cooking Academy & Private Events was born over 10 years ago, when Joana Glória was running her guesthouses in the centre of Lagos. Inspired by the pleasure of sharing meals and a desire to create memorable experiences, the project really started taking off about three years ago.
The space first opened in 2024 in the town centre and has now moved to a new location at the entrance to Lagos.
With a more original, dynamic and innovative concept, Joana now hosts cooking workshops designed for those seeking moments of fun, social connection and learning, strongly influenced by the hospitality and entrepreneurial spirit she inherited from her maternal grandmother, who also managed a guesthouse in the city.
It was by her grandmother’s side that Joana took her first steps in management, after graduating from the Portimão School of Management, Hospitality and Tourism with a degree in Hotel Management.
At the same time, she was managing three other guesthouses and later on she oversaw the rental of around 50 villas and apartments in Lagos. Through these experiences, Joana became accustomed to sharing meals with tourists and new people, and her love for sharing and socialising through food and cultural interests inspired her to create the ‘Eat at a Local’s’ platform – a unique project that helps connect tourists with locals serving Portuguese food in their own homes.
“Once I fully committed myself to this project, I felt a great need to evolve, to network more, and everything fell into place,” says Joana. ‘Eat at a Local’s’ was a hit and quickly expanded, with hosts throughout the country and on the island of Madeira.
The entrepeneuse also founded Lagos’ first digital nomad community, which prompted the creation of others like it as well as related events and activities. This creative and bold spirit are now driving The Kitchen, which comes as a “reworking” of the concept of ‘Eat at a Local’s’.
“I try to provide an increasingly special and extraordinary experience because I believe we should live in excellence,” she emphasises. “The goal is always for guests to enjoy the moment and have fun.”
The Kitchen has a homely vibe, harking back to the essence of delicious family traditions, such as the chocolate salami recipe by Joana’s paternal grandmother, Maria de Lourdes, framed on the wall.
“It’s a way to honour her and the time we spent together in the kitchen,” she explains, adding that the pair lived together for 26 years. In addition to her grandmothers, Joana also credits her mother, Corine Ferreira, as a great inspiration and support.
A regular presence at The Kitchen, Corine brings strong and exotic flavours to the table thanks to her heritage – her parents were born in Morocco, although her father has roots in Lagos – always with a smile and captivating energy.
Dedicated to fostering a diverse community, Joana runs her events and classes (available for groups or individuals) for tourists, local residents and foreigners alike.
The Kitchen’s programme can be found on social media, whilst private classes are available by reservation and can be tailored to personal requirements.
Among the experiences on offer are a tour of the local market – followed by a delightful seafood cataplana back at The Kitchen – and various options for learning Portuguese recipes, whether from the Alentejo or the Azores, one of which includes live Fado music, a tribute to the Portuguese Fado singer Amália Rodrigues.
With this in mind, she recently launched ‘The Kitchen Wine & Dine Club’. The programme was designed for those who share her interest in wine, with one or two monthly cooking classes on Saturdays, always featuring Portuguese wines, attended by a chef or cooking instructor and a wine producer from across the country.
In a relaxed and familiar atmosphere, which emphasises comfort and connection, various cuisines are explored, from Portugal to Morocco, Italy, Greece, Mexico, Peru and even Asian flavours.
“More than a cooking workshop, it’s an experience designed to take everyone on a sensory journey,” Joana reflects.
“When I have an idea, I can’t stop until I make it happen. And once it’s up and running, I focus on improving it,” she states. A perfect example of this philosophy is The Kitchen’s Pastel de Nata class, now a signature experience that has evolved alongside the project itself.
“We start by making a cocktail – the Portonic – and then we move on to the pastel de nata class, just as we always have,” Joana explains.
“At the end, participants get to enjoy two tarts paired with two different styles of port wine.” Continuous refinement is part of the process. “I’m always adjusting the recipe,” she adds.
“We began by using butter, but we’ve since moved to a puff-pastry margarine and even a vegan alternative. These changes allow us to complete the entire process during the class, right here. When we used butter, it wasn’t possible to prepare the dough and eat the pastel on the same day. With puff-pastry margarine, we can go from start to finish in just two hours – and guests leave having enjoyed the pastries they made themselves.”
Always eager to improve, she recently completed the WSET Level 1 course, an introduction to the world of wine for beginners, and plans to obtain Level 2 later this year, which will give her even more knowledge to organise exceptional events.
Currently, there are two wine tastings per month where wine is served with different cheeses, jams and bread. At these tastings, Joana explains which appetiser is best suited to each wine, “which really enhances the moment”, she explains.
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