Inspiring, Indefatigable, Timeless.
Meet the most timeless team of them all. A family passionate for cuisine and one that works hard on every detail in order to provide unforgettable experiences that will remain forever in the hearts of those who visit.
Miguel Laffan and his team revisit eternal memories.
revisit eternal memories.
He was born in 1979 and has always been passionate about food. Most of his childhood memories are linked to aromas and flavours that he now recreates in his kitchen as an adult, respecting the essence of the key ingredient in each dish, and enhancing its qualities with new blends and the best wine. He has worked in France, Brazil, Spain and on the island of Madeira, in restaurants with one, two and three Michelin stars. Life led him to the Alentejo, where through all the knowledge he had acquired he was able to give this remarkable region its first Michelin star at the L’and Vineyards Resort. A Michelin Star has always been one of his goals as a chef, but achieving it taught him the skill and importance of leading a team, and that responsibility brought out the best in him. He loves good music, good landscapes and good times, especially with his family – which is big: he has 12 siblings and 4 children.
António Simões
Born in Vila Franca de Xira and the son of Coimbra locals who left the countryside for the city; however, they never left him without a vegetable garden. He was raised learning about the land, a fundamental part of his training as a cook. At the age of 16, he was an intern at 100 Maneiras restaurant. At 17 he joined Chef Miguel Laffan at L’and Vineyards, awarded a Michelin star. Thanks to his talent and sense of leadership, he became the chef’s right-hand man, accompanying him for many projects and events, which took him to Thailand, Brazil and Paris. A few years later, he returned to the Alentejo where he stayed for 4 years at Herdade da Malhadinha Nova — Relais & Châteaux, alongside Chef Joachim Koerper as resident chef de cuisine, combining the rich Alentejo tradition with his knowledge, his respect for local products and the farm-to-table ethos. He was ultimately rewarded, in 2024, with the Michelin Guide’s Green Star. He loves playing football, on the street or on the PlayStation, his dogs, Mel and Bocuse, and to “buy” time in the garden. Anyone who knows him knows that at a dinner party everything gets a bit messy when he brings out the walnut liqueur made by his father.
Leticia Silva
Born in Almada and raised among the pots and pans of her parents’ restaurant, she always knew that this would be her path. Whenever she could she cooked or waited on tables and, at the age of 14, she decided that the course to follow was cooking. She interned at the Hotel Myriad and, later, at L’and Vineyards, honoured by the Michelin Guide, where she remained for 3 years as Chef de Partie, at just 19 years old. In 2020 she embarked on a new challenge and headed to the Alentejo, joining the team at Herdade da Malhadinha Nova – Relais & Châteaux. She started as a member of the kitchen team, but later, by demonstrating her versatility and talent for pastry, she became the resident pastry chef, alongside Chef Cintia Koerper, where she revealed her creativity and respect for tradition while maintaining respect for the product and its origins, thereby earning recognition from the Michelin Guide with a Green Star. She loves plants, dancing, her two dogs and, unlike her specialty, a fine feijoada stew. For her, travelling and reading are truly timeless experiences.
Luís Feiteirinha
He was born in Jersey, a small island in the English Channel, and moved to Portugal as a child. He grew up in Coruche, a quiet village in the interior of the country, where he had the opportunity to study at the Professional School of Salvaterra de Magos and obtain a degree in Restaurant/Bar Management. His passion for cooking began there and grew exponentially when he went to Denmark through the Erasmus programme. There, he was able to absorb the techniques and gastronomic philosophy of a country renowned for its culinary excellence. Back in Portugal, he was lucky enough to be part of the team at the Alma restaurant, where the search for perfection awakened in him a deep interest in wines. He became a passionate sommelier, building a personal collection of wines.
In 2021, he took a step further and became Deputy Maitre D’ at the Kabuki restaurant. In just nine months, his team won a Michelin star. He loves cars and motorsports, a passion that helps him pass the time and keep his balance in such an intense profession.
In 2021, he took it a step further and became Assistant Chef de Cuisine at the Kabuki restaurant. In just nine months, his team earned a Michelin star. He loves cars and motorsports, a passion that helps him pass the time and keep his balance in such an intense profession.