Chef Helt Araújo

Curiosity made him choose to be a Chef, and from a young age he was used to putting the magic of cooking to the test. The awakening of his senses, consolidated at the Hotel and Tourism School in Lisbon, turned Helt Araújo into a true storyteller, using his dishes as his canvas, inspired by the vast and rich culture of Angola. In an interview with V&G, the Chef assures us that it is possible to combine tradition and innovation, always using absolute respect for the ingredients and their origins as a basis. He advocates that gastronomy is the identifying element of each country, and makes all the difference when it is prepared with heart and soul. Among many issues, Helt points to sustainability as the current challenge of the contemporary world, sharing his vision of the gastronomic scene in Angola. And of course, the Chef gives us some suggestions for taste journeys from another world, confessing his preference for savoury dishes and his loyalty to salt, judging it to be the best seasoning of all time.

Who is Helt Araújo?  Are you still the same person from the moment you put on your chef’s attire?
I am an Angolan at heart and soul, born in Benguela, proud of my roots and faithful to my ideals, with or without the coat, in or out of the kitchen.

You’ve already been distinguished by the International Gastronomy Academy as «Chef of the Future». What do your dishes say?Are they as emotional as they are delicious?
This accolade was, without a doubt, a milestone in my career, above all, because it was awarded by the great institution International Academy of Gastronomy. My dishes tell stories. For me, the energy and emotion of all those involved in this chain and process right through to the final product are vital and are reflected in the tasting. The sensory journey that we carefully develop strives to provide an experience so that anyone who tastes them can get to know our culture.

On what values is your work based?
In the kitchen, the basis for doing a good job is not about the technology used, but rather about creativity, knowledge, motivation and above all else team spirit and helping each other. Just like any other profession, respect for others, good conduct and ethics are the pillars for the proper functioning of a kitchen. The new chef needs to be willing to study and teach, be humble enough to learn, deal with high levels of stress and, without a doubt, have the spirit of leadership to be at the helm of his teams. To achieve the goals in a sustainable and harmonious way, it is fundamental to follow the principles of the CHA group: Commitment, Integrity and Enhancement. 

Which spaces do you currently run?
Today, Chef Helt Araújo (CHA) is a group. At the moment, the CHA Group operates in the following projects: Catering Palatum By Chef Helt Araújo, a project focused on catering for private aviation and small events, in which we focus entirely on the experience factor; Flor do Duke By Chef Helt Araújo, my first signature restaurant, located on the Island of Luanda, where the concept we work to is ‘casual experience’, inspired by our cultural heritage, with special emphasis on Namibe and its charismatic history; Marina Baía, my first signature project for a hotel, undoubtedly one of the great challenges of the CHA Group; Q88, a project currently under construction, located on the Island of Luanda, which aims to provide a space for the family, inspired by the concept of a cultural food court; Xé Nu By Chef Helt Araújo was the group’s first project in terms of design, bold and disruptive, and will be implemented on the Island of Luanda, inspired by its surroundings and also the Clínica General Katondo, a project we dedicated to hospital food management for patients. 

What is it about you that sets you apart from all the other chefs in the world?
My roots. 

What is the dish, that you created, that has been the most successful to date?
Every dish has its phase, its moments and its importance. In this sense, I could list three very special dishes: Couscous, with Manzana Prawn Muamba and Catato; the Menha Ndungo Pastry, with Lubango Goat’s Cheese, and finally, the Calulu Ravioli, with Kizaca Foam.


When preparing a meal, is the nutritional value part of a chef’s mission?
It is fundamental that a meal should as nutritious as it is tasty. Achieving this balance is what allows us to present a healthy proposal.

Are tradition and innovation two compatible ingredients?
Without a doubt, this is the future of gastronomy. Modern cuisine is dynamic and evolving. We have to reinvent the national product, coming up with both creative and daring solutions. Innovation is not synonymous with complexity. It is usually more difficult to do less with a dish than to apply many techniques and ingredients. In the creative process, it is vital to maintain the integrity of the ingredients, whether the product is an oyster or gimboa. Each of the ingredients should be the star of the dish, and all we have to do is help elevate them in the overall taste experience. Today, I study and draw inspiration from the past, from our food and the techniques that make up the history of our gastronomy, in order to maintain the integrity and origin of the ingredient, keeping things genuine. The fusion of tradition and innovation is fundamental, whereby both provide the narrative, the emotional connection and the way the dish conveys the message to customers.

«The gastronomy of any nation represents its DNA»

What differentiates traditional Angolan cuisine from any other?
The gastronomy of any nation represents its DNA and its identity. Traditional Angolan food carries an enormous legacy of essence, from its origin, farming habits and connection between the community, on land and sea. Traditional cuisine represents nature, the humility of the people, the wealth and diversity of its coastline, the sacrifice of farm work, the joy of the children and sharing with your family. A large part of my research focuses on a detailed reflection of how the world perceives our gastronomy. Angolan food should be internationally accepted and recognised, as it integrates our cultural heritage and our energy as a nation. Being able to showcase my country abroad makes me proud beyond measure, through our products and a reinterpretation where tradition and evolution merge to tell a story.

In what aspects do Portuguese and Angolan gastronomy touch?
On a social level. Portuguese cuisine can be felt at the table and in our daily habits, especially in Angola’s large cities, due to the acculturation of habits. However, there is no real influence of Portuguese cuisine on Angolan cuisine, what is ours is ours, and so no gastronomic intermingling takes place. 

Who is the most unrelenting consumer of African gastronomy, excluding the country’s own people?
That’s a difficult question, due to the fact that Angolan cuisine is still an unknown entity in the rest of the world. I believe that Angolan gastronomy is full of mystery, since there are still limitations in terms of the visibility of the chefs themselves and establishments worldwide, which restricts the opportunity for these experiences to be enjoyed by new consumers.

Is it difficult to keep up with fashion in cuisine on a daily basis?
Cuisine is currently racing at great speeds and constantly changing.
It is vital for the success of the sector that you have synergy with other colleagues, and it is indispensable that we are present at major events, as well as keeping up with the new trends that make up the breakneck pace of global evolution.

How do you manage waste in your restaurants?
This is one of the points of our daily approach to the CHA group table: developing strategies to minimise and optimise waste. Our approach develops from the principle that we do not consider waste to be rubbish, rather a solution in the chain, which allows us to implement, in our outlets, waste separation, creating by-products and, from them, generating new powders, seasonings and meals for the next. But we undoubtedly have a long way to go. 

Do you consider that sustainability is already adopted by most chefs around the world?
I consider that awareness in teams has been gaining in dimension, however, there is still a long way to go between theory and practice.

«Sustainability is the greatest challenge today»

How do you share and teach the art of cooking to the team that accompanies you?
Through purpose. When a team shares the feeling of belonging and understands that it is an integral part of the whole process, the mission of teaching becomes undemanding and pleasurable. The CHA group actively invests in training and coaching our teams, so that people can breathe our culture. 

The secret ingredient to being an excellent cook is...
Respect for the ingredient and its entire sustainability chain. The magic of cooking happens the moment we select an ingredient and transform it through are fingers. We consider that 60% of a good dish is good ingredients. Cooking is a very primitive activity; it is the first human process resulting from a vital need that man transformed into pleasure. The secret ingredient also involves individual attitude, skills, initiative, interaction and a great deal of focus, because cooking is demanding, especially when talking about high-level cooking.

How would you describe the current gastronomy scene in the country and in the world?
Gastronomy is culture, it is a social tool, it is the enhancement of our heritage and, without doubt, the greatest link between nature and human beings. Taking this into consideration, all countries have unique ingredients, colours, aromas and flavours in their gastronomy, which symbolise the identity and customs of each nation. We have witnessed a remarkable evolution in the enhancement of gastronomy worldwide, in the quest for new experiences and a new meaning inherent to tasting food. Nationally speaking, we should invest in the promotion and dissemination of our products, especially for those who visit us, through souvenirs, so that they can take a piece of us to their final destination. 

What are the greatest challenges for the future of the profession?
Sustainability is the greatest challenge, currently. We all, consumers, need to reflect deep and hard on respect and preservation of the environment, as the source of all productive processes. 

Do you cook for well-known people? If so, which ones?
Yes, I have had that privilege. Our partner Bestfly has honoured us with the opportunity for CHA menus to reach the tables of six Southern African presidents, including our Angolan president. 

What was the most difficult moment you have faced in your professional career?
It was the moment when, in the course of one of my first projects at the company Guapa Catering, I was left with nothing and had to start from scratch. It has been an exciting journey, where the fact that I believe in and respect the process allows me to grow, and today I have a team of about 140 special and very dedicated employees. I am faithful to my motto: "The journey is made by walking”.  

Is there any one you look up to in your field?
I have three great international names that inspire me daily to grow and evolve: Chef João Rodrigues, in Portugal, Chef Alex Atala, in Brazil, and Chef Massimo Botura, in Italy. 

What is your greatest dream?
I have two. My first big dream is to turn my personal research project, Ovina Yetu, into a foundation. OVINA YETU is a philosophy of life, which is reflected in a path of research, making records, systematisation, reflection, writing and dissemination of the history of gastronomy and our products, which contribute to a more sustainable process. Valuing local products, promoting and strengthening producers, who use more sustainable production methodologies, ensuring the development of a solid national ecosystem, right across the board for different industry players, and being able to teach people new ways of cooking and using local products. My second dream is to have one of my venues featured in The World’s 50 Best Restaurants. 

What is it like to be a Chef for a day?
Nowadays, being a Chef is a multi-tasking profession. Apart from being a cook, it means being a manager, not only of a company, but of human beings. It involves monitoring the different operations of the group, stimulating creativity, ensuring compliance with the procedures implemented and embracing the challenges of everyday life with joy.  

Does a true gastronomy professional make mistakes in the kitchen?
We have to make mistakes, it’s part of our everyday life as cooks. Creativity is related to the fact that doing what everyone else does, in a way that no one expects, while innovation is the next step, it is creation with usefulness. The stimulating part of turning creativity into usefulness is based on experimentation, and trial and error is part of the daily exercise of cooking.

Do you make desserts or savoury dishes?
I know about both, but I am more adept at savoury dishes. 

What is your favourite seasoning?
Salt. It preserves, purifies and emphasises other flavours.  

What stages would you like to set foot on in the future?
To make a four-hand dinner at a Michelin-starred restaurant and to be present at The World’s 50 Best Restaurants award ceremony as a nominee. 

What are your top three best meals for this season?
Firstly, Marina Baia Tomato Soup, followed by Partilha de Carnes da Flor and, in third place, the Confit Cod with Esparregado de Lombi. 

Do you think you are one of the great propagators of African culture through the preparation of your dishes?
I consider that I am part of a proudly African gastronomic group, with a common goal: to share our culture with integrity and honour. By unconditionally enhancing our roots, my contribution includes eternally assuming the commitment to use gastronomic art as a means of expression and sharing our stories.