Brazilian Clayton Ferreira came to Portugal on vacation and never left – thankfully. He has been sweetening Lisbon's palate for 17 years, in places such as Pedro e o Lobo, Rio Maravilha, Pesca, or Casa de Pasto (where he’s still missed for his revisitation of a duchesse with dulce de leche, coconut milk and pineapple confit). Today, he’s the pastry chef of the Plateform group and is responsible for the sweetness of restaurants such as Pica Pau, Brilhante, Sala de Corte, or Rocco – each venue has its own style that Clayton has mastered.

Fun fact. It's usually said that choosing ingredients is like choosing a favourite child, but the pastry chef defines chocolate as "the best product in the world".