Rui Mota is a chef, lecturer, and consultant in the field of contemporary gastronomy, with a particular focus on sustainability, innovation, and creative cuisine. Throughout his career, he has worked in some of the most prestigious Michelin-starred international restaurants, such as El Celler de Can Roca, The Fat Duck, ABaC, L’Air du Temps, and Vista, developing a rigorous technical approach combined with a strong sensory, scientific, and artistic component.

He currently teaches at several leading institutions, including the Estoril Higher Institute for Tourism and Hotel Studies and the Lisbon School of Hospitality and Tourism, where he covers subjects such as sustainable gastronomy, gastrophysics, physiology of taste, advanced culinary science and technology, menu planning and design, wine and beverage pairing, molecular gastronomy, and functional pastry.

In parallel, he develops consultancy projects, content creation, and gastronomic experiences for brands and events, exploring the connection between science, emotion, and culinary storytelling. His approach focuses on valuing ingredients, reducing waste, and creating innovative gastronomic experiences where technique and creativity come together to tell stories through food.