CHEF LUIS ORTIZ
For Executive Chef Luis Ortiz, cooking is about telling stories and perpetuating memories.
From the vibrant streets of Guadalajara to the kitchen of his grandmother, who taught him respect for ingredients and time, an identity marked by intensity, color, and precision was born. An international career, built between great schools and renowned kitchens, shapes an approach where technique and sensitivity go hand in hand.
Trained in Chicago and Switzerland, he brings to Lisbon a cosmopolitan vision where tradition and technique meet. At BLACK MOON Gastrobar, he transforms heritage into contemporary creation—a balance between roots and innovation, between impulse and subtlety. Each dish reveals depth, emotion, and intention.
THE TEAM
PEDRO CALDAS
Gastrobar Manager & Head Sommelier
THE WINE AND CHAMPAGNE CURATOR
Pedro Caldas conducts the symphony between glass and plate at BLACK MOON Gastrobar. Through exceptional wine curation, he leads experiences where wine and gastronomy engage in passionate dialogue. His focus: attention to detail so that each pairing is sublime.
With meticulous and sensitive service, he transforms each wine into a story delivered to the right table at the right moment, elevating the experience to a true ritual of pleasure.
HUGO CARVALHO
Bar Manager & Mixologista
THE ART OF MIXOLOGY
For Hugo Carvalho, mixology is a ritual where technique and creativity merge. Each cocktail is a sensory narrative, a precise combination that transforms the moment into a lasting experience. At BLACK MOON Gastrobar, Hugo combines elegance and innovation, creating the subtle magic that defines the extraordinary and envelops each guest.
Each creation reflects not only his technical precision, but also a human approach, where every gesture is designed to engage the guest and make every moment unforgettable.