Forno da Telha Restaurant, in Évora, Has a New Chef

Source: New in Évora

For Bouazza Bouhlani, in addition to a new professional challenge, returning to Portugal means coming back to a place that helped shape him as a professional. Since September, the chef has joined the team at Forno da Telha restaurant, in Évora, taking on the role of Executive Chef.

His history with our country is not recent and helped him build part of his culinary identity, as Bouazza lived in Portugal for more than 20 years, beginning his career in hospitality with experiences in Sesimbra and on the island of Madeira. However, it was in the Alentejo that he took on the role of Executive Chef at Herdade da Malhadinha Nova — where he earned a distinction from TheFork — and later led the kitchen at Divinus restaurant, at Convento do Espinheiro, also in Évora, for around seven years.

It was during this period that he consolidated his knowledge through direct contact with those who preserve the region’s traditions, while earning several awards, including recognition from the Boa Cama Boa Mesa Guide and an award in the first edition of the Mais Alentejo magazine awards.

His talent led him to take his career further and explore new international markets. In recent years, Bouazza brought his expertise to Angola, where he worked at EPIC SANA Luanda, spent time at W Barcelona, in Spain, and developed restaurant projects in Casablanca, Morocco. In the latter destination, he dedicated himself to introducing Portuguese cuisine to new audiences and, more recently, held the position of Executive Chef at the hotels of the Oásis Atlântico Group in Cape Verde.

Now, all of that experience returns to the Alentejo to be progressively incorporated into the Forno da Telha menu. “My connection to the Alentejo continues to be one of the main influences on my cuisine. It is very meaningful to return now with all the experience I have accumulated throughout my career,” he says. “I want to preserve the memory and authenticity of Alentejo cuisine, while presenting them through a contemporary, elegant vision that remains deeply connected to the territory,” Bouazza Bouhlani concludes.

Located at the historic Quinta do Poço Novo, Forno da Telha is a project that aims to embrace contemporary cuisine in a place where an old roof tile kiln once operated. This year, the restaurant, managed by Ace Hospitality Management, was included in the MICHELIN Guide in the Recommended Restaurant category, in addition to receiving Tripadvisor’s Travelers’ Choice distinction, which places it among the top 10 percent of restaurants worldwide.