The new format of TVI will have the reputed Ljubomir Stanisic as the Chef who will revolutionize the catering businesses that are on the verge of the abyss.
Every week in Pesadelo na Cozinha, a restaurant desperate and in total crisis receives the help of the Chef who will, in just one week, provide all the help to change everything that is necessary to save the restaurant.
The Chef’s reputation is well-known as well as his requirement. Everything will be evaluated and revolutionized: from the decoration to the menu, to the working methods, to the professional relationships so that a restaurant becomes a successful business again.
Pesadelo na Cozinha is a Shine Iberia format for TVI, distributed worldwide by all3media
The Yugoslav chef-plus-Portuguese-of-always is known for his strong personality and for the creativity and flavor with which he permeates everything
About Chef Ljubomir Santisic
Born in Sarajevo in 1978, he started his specialization in Food Chemistry in Belgrade, where he also attended the Bakery and Pastry and International Cuisine courses and worked in Bakery and Pastry. He arrived in Portugal in 1997, tired of the war wreaking havoc in the former Yugoslavia, after passing through Hungary, France and Spain. He began by working with the Portuguese chef Vitor Sobral at Cervejeira Lusitana and Açoreana restaurant. Hotel Albatroz and Hotel Fortaleza do Guincho (with 1 Michelin star) in Cascais followed. I wanted to learn more. He attended several courses: Chocolate Technology, Entremets et Tartes, at the Ecole du Grand Chocolat, Valrhona, France; Italian Cuisine and Kitchen of the Sea, at the Superior School of Hospitality and Tourism of Estoril; Kitchen in Vacuum, Sous Vide Cooking Course. He also participated in the Training Course on Molecular Gastronomy at Instituto Superior de Agronomia and took an internship with chef Fernando Barcena at the Aldebaran restaurant (1 Michelin star) in Badajoz.
In 2004 he opened the first restaurant in Cascais, the 100 Maneiras. The following were the prizes: “Chef of the Year” by the magazine Nectar, medal of business merit and development of culture and tourism by the mayor of Cascais. He is recognized as one of the most creative cooks working in Portugal by one of the most important international gastronomic critics, Rafael Santos.
In parallel, 100 Maneiras is considered “Revelation Restaurant of the Year 2004” by Revista de Vinhos, one of the 10 best restaurants in the country by Q magazine and “Best restaurant of contemporary cuisine” by the Brazilian magazine Veja. At the end of 2008 closes the Cascais restaurant and in January 2009 inaugurates a new 100 Ways, in the Bairro Alto, in Lisbon, with only one tasting menu at a more affordable price. In 2010 it opens the Bistro 100 Maneiras in Chiado, recovering a historic space in the gastronomy of the capital, Bacchus, and making it one of the most contemporary restaurants in the city, with an innovative and award-winning cocktail bar and a menu inspired by the national recipe, With Slavic, French and Italian influences.
In 2011, he is chosen to be one of the three jurors of the first Masterchef Portugal, an international television phenomenon dedicated to gastronomy that catapulted him to national stardom. He edited the first book in 2006, “Cascais 100 Maneiras”. The second was “Papa Kilometers – A Walk Through Portuguese Gastronomy” in 2011, where he finally reveals what is at the genesis of his creativity: the product, the people, the travels and the stories. Already in the 2nd edition, the book jumps from printed pages to television screens and plunges into internationalization. “Papa Kilometers” also becomes a program of Fox International Channels, produced in three languages (Portuguese, English and Serbian) and broadcasted around the world.
In 2013 he puts his family on board a motorhome and travels to Europe to learn about the culture and cuisine of the different countries he goes through for six months. His trip is followed online at www.papakms.com, in weekly chronicles in Revista do Expresso and, later, edited in book, the third, “Pope Kilometers Europe”.
At the end of 2015 launches a new work, “100 Cocktails 100 Maneiras”, in a gesture that is a declaration of intentions, a breach of prejudices. It shows the connection of the kitchen to the cocktails, a new trend that marks the identity of Ljubo and the 100 Ways. 2016 begins with an award that touches him: David Lopes Ramos Gastronomy Award, awarded by the Revista de Vinhos.
The Yugoslavian chef-plus-Portuguese-of-always is known for his strong personality and for the creativity and flavor with which he permeates everything. It is a cherished enfant terrible of Portuguese gastronomy. Ljubo does not eat to live, he lives to eat. And to share that passion with others.
