Carlos Ferreira was born in Estarreja in Portugal, a small resort town near the Aveiro lagoon, often called “The Venice of Portugal” for its canals, tidal marshes, beaches and lagoons.
At age 19, Carlos and his brother Julio came to Quebec to lay the foundations of a new life for the Ferreira family.
Since then he has had one heartfelt wish – to build awareness of his homeland's history, traditions, architecture, culture, literature, art, and, of course, its food.
So said the great poet Luis Vaz de Camôes. And this idea has always inspired Carlos.
With the Ferreira Café, Carlos's wish has been granted: his country's cuisine has a new legion of fans.
Chef Marino Tavares hails from the island of São Miguel in the Azores, and works tirelessly to offer guests the very best Portuguese cuisine. As the proud creator of the Ferreira approach, his skill at preparing the dishes he has designed will probably make you rethink your definition of the words delicacy, joy and perfection.
Marino Tavares has been at the helm of the Ferriera Café as executive chef since the day it opened. Perfectly grilled fish and melt-in-your-mouth seafood rice bear his signature touch.
“Ferreira's cuisine,” explains Marino, “is based on a refined version of ocean-fresh Portuguese dishes. We're not afraid to mix spices and ingredients or meat and seafood on the same plate.”
Just a few doors north on Peel Street, Vasco Da Gama was a direct product of the Ferreira Café restaurant's success, and has a counter filled with simple, high-quality dishes, a catering service and a high-end grocery. As for the Groupe Ferreira's newest addition, the F Bar bistro has become an instant hit as the hip hangout in the city's new Quartier des spectacles.
An entire team works together every day to make Ferreira a success.
Victor Dias: Director, Dining room
Paulo Ferreira: Sommelier
Olivia Ferreira: General Manager
David Bonami: Director, Private Room
Stella Marques: Reservations
Maria Ferreira: Accounting Rervices
Carlos Ribeiro: Pastry Chef