From June until end of October
We Are ONA is finally bringing a new pop-up on the flow at Anhinga Restaurant. As an extension of 2019 ONA’s restaurant in Costa Caparica, our team is made of the new generation of Turkish and international chefs and offers a cosmopolitan fine dining experience.
Just a few meters away from the restaurant, as a tribute to Casa Wabi, we have built an “Omakase” style beach house, offering food and drinks during the day and transformed into a pop-up restaurant at night with a weekly rotation of chefs including Guillaume Sanchez, Romain Tischenko, Alexia Duchêne, Paul Antoine Bertin…
Young chefs, grilled fish, natural wines and mediterranean paradise…WE ARE ONA at the Beach is back.
“I truly believe that a chef can save the world.” Guillaume Sanchez, who decided to quit school at the age of 12 to become a pastry chef, came to Paris to develop his skills thanks to his curiosity to learn and explore. What he learned through personal effort led him to work in top positions at bakeries such as the famous Ladurée and Dalloyau in Paris. Guillaume, who opened his own restaurant NE / SO in the following years, received his first Michelin star in a short time. Guillaume Sanchez, who recently opened NE / SO 2 Coctail, also frankly describes his unique conducting practice, successes and failures in his book “Humains / Human”.
Born in Deauville, Romain Tischenko was destined for a career in the kitchen.
After completing his culinary studies in Normandy, he made his debut at Landiers and has since crossed Paris, passing through Ze Kitchen Galerie with William Ledeuil and many other unique places around the world. After winning the first season of Top Chef France, he opened the legendary Parisian restaurant Le Galopin, then later his little brother La cave à Michel was born. Most recently, he opened RàDe, a private chef cooking service in Burgundy.
At only 25 years old, Paul-Antoine Bertin is at the head of Ötap, a gourmet restaurant focused on food-sharing in the very popular Châtelain district in Brussels. “It was a bit by chance that I ended up in the hospitality sector. I was supposed to work for a month at a caterer to finance a trip to Asia, but in the end I took the bait and stayed there for a year and a half. I was fortunate to have an excellent teacher, who taught me to cook from scratch and passed on his wine knowledge to me. Ötap ultimately corresponds to what I dreamed of: a young and trendy place where you share good meals with your table.” He also owns Rebel Winebar and Grain Bakery, both located in Brussels.
Trained in classic French cooking, Amandine has worked in restaurants like Dersou, Copenhague, and most recently, Early June. Influenced by the diverse flavors of her heritage — her mother is Chinese-Réunionese and her father is Pied Noir Franco-Spanish — her cuisine is refined and creative. She is particular about the products she works with and takes great pleasure in talking about the growers and producers behind the ingredients that included her dishes.
Jeffrey Claudio is a chef with gathered craft and experience from across the globe spanning over 20 years. He has held posts in some of the most regarded kitchens around the world in cities such as Sydney AUS, NYC, Copenhagen, Toronto, London UK and Hong Kong. He was the Head Chef of the famous wood fire restaurant Burnt Ends in Singapore, which focuses on foods grilled completely over wood embers. He was also a Chef of the popular Yardbird restaurant in Hong Kong that specializes in Japanese charcoal grilled Chicken Yakitori. Jeff’s restaurant is currently in construction and set to open early 2022 in Berlin Germany.
Alexia Duchene, who joined Top Chef France at the age of 23, is the youngest chef to have been a competitor since the program began broadcasting. After studying in Paris, Duchene started working with Greg Marchand in London at Frenchie Covent Garden, and continued his career at the Michelin-starred Studio in Copenhagen, followed by Noma and AOC in the following years. She returned to France and worked at the ephemeral and nordic restaurant Paris Pop Up in Cannes and Arles. Alexia, who has a legendary career despite her young age, published her first cookbook “La cuisine d’Alexia / Alexia’s Kitchen” in October 2020.
Thomas Coupeau is the Chef of Carbón, a restaurant dedicated to cooking over wood fire. He debuted his career as a cook at the age of 22 in Bordeaux, however, he was no stranger to what it meant to work in a kitchen. Thomas grew up in his mother’s successful Pho restaurant in La Rochelle, his hometown. His cuisine is very influenced by his Vietnamese upbringing, but not completely defined by it. He does not like having boundaries, his cuisine is spontaneous, modern and constantly evolving.
Céline Pham, one of France’s famous young generation chefs, is famous for combining French and Vietnamese cuisines by redefining the concept of “fusion” with a contemporary and creative approach. The distinctive feature of Pham’s dishes is the combination of Vietnamese flavors and root vegetables with the French cooking techniques he studied. After Pham had his first experiments at the Ferrandi school, shen continued to create flavors in Paris’ leading modern restaurants such as Saturne, Chez Aline and Septime.Céline Pham describes Vietnamese cuisine as a pursuit of balance: sedate, delicate and green. She continues to use the culinary secrets inherited from her grandmother in special cooking events and private chef activities that she continues.
Ella studied at the famous Institut Paul Bocuse in Lyon and competed in “Top Chef” in 2018 before opening her restaurant Yima in Noailles, Marseille.
She has worked for prestigious restaurants such as Septime in Paris, however, it is in Noailles that she finds the perfect harmony with her cuisine. Ella defines YIMA as ”A cosmopolitan, mixed place, with an oriental side very present as in my kitchen.” Her objective is to serve “a family kitchen where everyone serves themselves in each other’s dishes”.
Edo is a Florentine chef who spent four years working at Noma, and describes his food as simple, preferring to use only three or four ingredients per dish. Imagine flame-cooked prawns from with a fermented starfruit salsa and habanero.
Ali Akmansoy, Adnan Kaplan, Atakan Karakose, Aykut Doğanok, Batuhan Peker, Büşra Çabuk, Cagri, Ceren Guven, Deniz Erinc, Devrim Barış Erdaği, Ecem Karakus, Evren Çokgez, Ferdi Alpagu, Gürkan Yanteri, Gözde Gültekin, Ignacio Asad, İrem Tunç, Meltem Tunç, Mustafa Şahin Gültekin, Nicolau Pla Gomez, Servet Bilen Urulu, Sevgi Demiray, Sinan Vural, Özge Çeltük, Uygar Kardilag, Vedat Akar, Yonça