\u00a0<\/span><\/div>\n

Cardoso joins Billionaire Life Group from Orange Brands Management where he worked as Corporate Executive Chef with the SUSHISAMBA brand from 2013. With significant influence, Cardoso directed the Kobe beef programme at the London venue, featuring the city\u2019s first ever Kobe Ishivaki experience. Cardoso\u2019s motto of \u2018challenge everything\u2019 left a bold, stylish imprint on the brand\u2019s experimental Japanese menu.\u00a0<\/span><\/p>\n

\u00a0<\/span><\/div>\n

Born and raised in South Africa in to a recognised family in the Portuguese food industry, Cardoso was heavily influenced by cross-cultural cuisines, from his mother\u2019s South African specialities and his father\u2019s Portuguese gourmet flair. He began his formal training at the age of 15 in Estoril before pursuing apprentice roles across the globe, taking him from\u00a0<\/span>the Lapa Palace Orient Express in Lisbon, Sheraton Hotel in Bahrain and Le Quartier Fran\u00e7ais in Franschhoek, South Africa<\/span><\/p>\n

<\/p>\n

\u00a0<\/span><\/div>\n

In Portugal, Cardoso worked at Casa da D\u00edzima, Quinta de Catralvos in Azeit\u00e3o with Executive Chef Lu\u00eds Baena, and Hotel Solar dos Mascarenhas in Vila Vi\u00e7osa. Following graduation, Cardoso acquired his Japanese training at Midori with The Ritz-Carlton Hotel Company at its Sintra property, Penha Longa Resort, and the oldest Japanese restaurant in Portugal.\u00a0\u00a0In 2009 he moved to the Burj Khalifa and The Armani Hotel in Dubai before returning to Portugal with his post at the Sushi Caf\u00e9 Avenida in Lisbon, incorporating innovative molecular gastronomy techniques, elevating the venue and establishing its existing reputation for high end Japanese cuisine.\u00a0\u00a0In 2011, Cardoso returned to The Ritz-Carlton\u2019s Penha Longa Resort in Sintra as Head Chef of Il Mercato, where he also spent time at the brand\u2019s Ritz-Carlton, Abama property in Tenerife.<\/span><\/p>\n

\u00a0<\/span><\/div>\n

Cardoso\u2019s passion extends beyond the kitchen with a true focus on the environment, bringing a sustainable approach to as many aspects of his work as possible. After cooking for the 50 best chefs in the world and collaborating with chef Virgilio Martinez from restaurant Central in Peru, he became an ambassador for Cool Earth, where he travelled to the Peruvian Amazon, working alongside Vivienne Westwood to promote awareness of rain forest conservation and the prevention of logging in the Ashaninka territory.

<\/span><\/p>\n

$\"\"$ <\/p>\n

Chef\u00a0<\/span>Cl\u00e1udio<\/span>\u00a0Cardoso comments, \u201cI see food as something limitless \u2013 be that in flavour, visually or bringing back memories. I want to stimulate, introduce people to new and adventurous ways of eating and encourage them to see food as a piece of art from conception to elaboration and consumption. It is important for me to work with seasonal products and never to forget the history of food and what our ancestors used to eat. For me, respecting cultures, produce and the planet are the heartbeat of any successful restaurant business.\u201d \u00a0<\/span><\/p>\n

\u00a0<\/span><\/div>\n

Launched in November 2016, Sumosan Twiga London celebrates a colourful pairing of traditional Italian and contemporary Japanese cuisine. Combining the Italian spirit and traditional culinary flavours of Monaco\u2019s Twiga restaurant with the reputation of Mayfair\u2019s legendary Japanese favourite \u2018Sumosan\u2019, Sumosan Twiga offers an elegant three floor gastronomic residence with the energy of a private club. Two menus pack a sophisticated punch, where Venetian-inspired Italian classics sit aside an innovative Japanese menu, synonymous with the Sumosan brand in London, Moscow and Dubai.\u00a0<\/span><\/p>\n

165 Sloane Street, London, SW1X 9QB,<\/span><\/b>\u00a0<\/span><\/b>www.sumosantwigalondon.com<\/span><\/b><\/a>\u00a0\/ 0203 096 0222<\/span><\/b><\/p>\n","protected":false},"excerpt":{"rendered":"