Meet the Team
Pascal Meynard, Executive Chef
Pascal Meynard is a bit of a thrill-seeker. Of dual French and Canadian citizenship, he grew up surfing and kayaking in the beautiful Basque region of France and returns there every summer to experiment with the latest water-based activities. “I’m into whitewater rafting and surf-kayaking at the moment,” he says (the latter activity being where a kayak is used to perform the same moves that one would perform on a surfboard). “It’s a huge adrenalin rush.”
Fabian Nguyen, Chef Patissier
Born in the far west island of Vanuatu, in the Pacific Ocean, Fabian is a graduate of the prestigious Lycée François Rabelais. With a remarkable career path, Fabian started at Michelin starred Domaine De Clairefontaine with Chef Philippe Girardon, considered by many the best ouvrier in France. Four years later, he moved on to Le Buerehiesel, Antoine Westermann's three Michelin-starred restaurant in Strasbourg. After Four Seasons Hotel Des Bergues Geneve, he has been with Four Seasons Hotel Ritz Lisbon since April 2013.
A Lisbon native, Gabriela’s future was sealed the moment she came across a magazine article about a female Portuguese sommelier. Reading about the gastronomic studies involved, the art and science of wine tasting, and the intricacies of pairing wine with food ignited a fire within her that has continued to burn to ever-increasing heights. Gabriela's career has taken her to leading dining venues such as Restaurant Feitoria and Lab by Sergi Arola – experiences that have enabled her to absorb vast experience from some of the Lisbon’s leading wine gurus. At Varanda, Gabriela aims to continue the legacy of Licínio Carnaz to honour the restaurant’s longstanding reputation, both in terms of gastronomy and its wine cellar. She sees each recommendation as a collaboration between herself and Executive Chef Pascal Meynard. Her favourite part of the role is the pride that comes when people allow her to show them wines beyond their favourites.