Meet the team
Our team is a true reflection of dedication, talent, and versatility, always in pursuit of excellence. We believe that it is the diversity of knowledge and the synergy among our professionals that make our team truly special. We are committed to turning every moment into an invitation to discovery and pleasure.
CEO and founderFilipe Neto
Filipe Neto is the CEO and founder, with a career dedicated to gastronomy and wine, continuously committed to excellence. He studied at the Escola de Hotelaria e Turismo de Coimbra, specializing in Wines and Spirits through WSET.
F&B DirectorAlexandre Neto
Alexandre Neto is the Food & Beverage Director, combining technical knowledge with a deep passion for gastronomy. Initially trained in Management Informatics, he later found his true calling in hospitality. He studied at the Escola de Hotelaria de Coimbra, specializing in Restaurant and Beverage Management, and completed a degree in Gastronomy.
Restaurant Manager and SommelierRicardo Zuna
Ricardo Zuna, Restaurant Manager and Sommelier at Devaneio, initially trained in Biochemistry with experience in Taxonomy and Quality Control in the food industry. However, he found his true passion in gastronomy. In 2016, he transitioned to the hospitality sector, starting at Mövenpick Hotel & Casino Genève, where he gained experience.
Head ChefAndré Neves
Coming from a Gastronomy degree at ESEC, he gained experience at Hotel Magnificat and was present at the opening of Devaneio. He completed an internship at Restaurant O Palco, where he worked for two years. He now returns as Head Chef, aligned with our philosophy of consistency, quality, and innovation.
The team
Filipe Brites
With extensive academic training and experience in food management, Filipe Brites combines technical knowledge with operational practice in the restaurant and hospitality industry. He holds a postgraduate degree in Inland Tourism and Education for Sustainability, a master’s degree in Social Dynamics and Natural Risks.
Sous Chef in Bakery and PastrySara Costa
Sara Costa is the Sous Chef in Bakery and Pastry, with a strong and diverse background in gastronomy. She began with studies in Cooking and Pastry Techniques, later specializing in Kitchen and Pastry Production Management in Porto and Coimbra. Her degree in Gastronomy gave her a strategic vision of the field.
SaucierIdalina
Idalina, originally from Madeira, specialized in Cooking and complemented her training with studies in Food Hygiene and Safety. Her career reflects a constant commitment to excellence in catering, focusing on quality and rigor in food production processes.
Waitress 1st classLara
Lara graduated as a Restaurant and Bar Technician at the Anadia School, specializing in Beverage Management and Catering at the Coimbra School of Hotel Management and Tourism. She gained experience in renowned places, such as Pestana D. João II and NAU Salgados Palace.He dedication and vision in catering services guarantee unique and excellent experiences.
CookMiguel Manco
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.
CookBeatriz Garcia
Beatriz Garcia holds a degree in Gastronomy from the Polytechnic Institute of Coimbra, with experience in high-demand hospitality and restaurant environments. She stands out for her organization, versatility, and focus on contemporary cuisine. She now joins the team with a dynamic approach, driven by excellence.