Miguel Manco

Cook

Miguel Manco trained at the School of Hospitality and Tourism of Coimbra, developing a solid foundation across both kitchen and service. With experience in demanding environments and participation in gastronomic events, he joins the Devaneio team as a cook operating the Ofyr, focused on fire-based cooking and aligned with the project’s identity.

Miguel Manco developed his path in the restaurant industry through the School of Hospitality and Tourism of Coimbra, where he completed training in Kitchen Production and Management, as well as Food & Beverage Management, building a versatile technical foundation across both kitchen and service.

Throughout his journey, he worked in demanding environments, notably at the Montebelo Vista Alegre Ílhavo Hotel, where he performed as a commis chef, contributing to à la carte service, buffets, and large-scale events. At Devaneio Fire Dining, he completed an internship focused on operations and F&B management, strengthening his connection to the project.

He has also taken part in various gastronomic events, working alongside internationally renowned chefs—experiences that enhanced his discipline, adaptability, and team spirit.

He now joins the team as a cook operating the Ofyr, bringing a dynamic approach focused on fire-based cooking, in line with the identity of Devaneio.