Helt Araújo

Ready to break new ground in the name of Angolan gastronomy, Helt Araújo introduces himself as the manager of the CHA Group. He says he is faithful to his principles and guarantees not to create barriers between his personal and professional lives. Known for painting the dining table in the colours of his country, the Angolan believes that experience has made him a leader, without hiding the long road he has come. As for success? The chef of so many and varied recipes admits there is no recipe for it. 

Are you the same person with or without a chef’s uniform?
I’m a man who is faithful to my ideals and who always has the same attitude, with or without a uniform.  

How does the team rescue, reinvent and promote Angolan gastronomy?
We started out by creating a research project called OVINA YETU, and we’re now turning it into a foundation. So, through the Ovina Yetu Foundation, we have created a path for research, recording, systematising, reflecting on, writing about and disseminating the history of the nation’s gastronomy and products.
The OVINA YETU project came about from the search for the (unknown) history of Angola’s gastronomy, from products to techniques and other knowledge, with a view to contributing to a more authentic cuisine. It’s essential to get to know local products in order to put them to good use and, consequently, to help strengthen producers who use more sustainable production methods that are in tune with Angolan ecosystems. To care about every stage of the product, from the land to the plate, as well as to promote the food culture of each place and all the spheres that are influenced by it, are choices that are closely linked to the philosophy that led to the creation of OVINA YETU. The project’s mission is to raise awareness of Angola’s gastronomic DNA. This could be the true way to add value to our gastronomy.  

How do you manage so many venues at the same time and what are the greatest difficulties you encounter in managing such different teams?
The secret is undoubtedly to first create a corporate identity and define its purpose. Then it’s all about investing in human capital, which is my greatest asset. This is the path I’ve been treading every day, in order to empower teams and maximise the potential of a group philosophy.  

You became a manager in the catering industry. When did you realise that this would be your career path?
It came naturally. The effort to realise one of my first projects (which will be one of my last), OVINA YETU, triggered the creation of others. And with the culmination of this versatility, the manager/chef path has become more dynamic.  

What ambitions do you have for yourself and the venues you manage? 
At the moment, my main focus is to get the projects fully up and running. The Flor do Duke by Chef Helt Araújo restaurant and the Palatum by Chef Helt Araújo aviation catering are at full steam. In 2024, the team will consolidate the Q88 project, finalise the Xé Nu restaurant and activate the land-based catering brand, Nativu. I’m also in the process of expanding internationally with the InCase by Chef Helt Araújo project, which will be the catering brand in Portugal and which is expected to be launched in April next year. And with all this comes the internal responsibility of working on the corporate DNA, so that it is universal throughout the CHA Group’s business structure. I’m also talking about an increase in staff numbers to 350, in 2024.

«We’re all flawed, we just have to take calculated risks»

Is there a recipe for success, whether in the kitchen or in the business world?
The premise is that we (the team) must be focussed on the goal we want to achieve, although there is no specific recipe for success, as it is ever-changing and dynamic, just like life’s defeats and victories. Knowing that our principles as the CHA Group are trust, honour and the authenticity in the process, and knowing in advance that talent wins the game, it stands to reason that teamwork is the only way to win championships. As I always say: «the path is made by walking». 

When was the last time you were scared of failing? 
I’ve learnt that failure is part of the growth process, so being scared of failing ends up making us stronger throughout the process. We’re all flawed, we just have to take calculated risks, knowing that sometimes you can’t gamble with unpredictability. Still, this is what makes life beautiful and exciting. 

If you were having dinner with actor Will Smith, where would you take him? 
If I had the opportunity to have dinner with Will Smith, I would invite him to my house, because having dinner at home brings affection, warmth, complicity, gratitude and respect. There are only a few people who are fortunate enough to dine at chef Helt Araújo’s house.