Marcelo Tomás, Angel Reyes and Dhimant Radia are completely crazy about the art of food service. they are crazy about the art of creating delicacies that feed the senses. for the art of spectacle at the table. so crazy that they decided a year ago, in January 2020, to launch a differentiating catering company that organizes gastronomic and sensory events and experiences with a touch of magic, audacity, and disruption. the three entrepreneurs formed The MAD Kitchen together. MAD because it represents the eccentricity each of them possesses (and it also means crazy, in English), as well as the initials of their names. since May last year, they have been in sitio alto de são joão, in a private office and where they hosted the first Dalí Dinner – an event that reveals the perfect fusion between gastronomy and spectacle. “this sitio undoubtedly represents The MAD Kitchen, for the mix between elegance and urban. it has a fantastic atmosphere!”
what distinguishes The MAD Kitchen from other catering companies?
the MAD Kitchen is a catering company formed by professionals with extensive national and international experience in haute cuisine. we brought innovation to the market through the use of new and authentic ingredients, such as Tomberry, Peta Zetas, and gin and tonic balls prepared with the most avant-garde and bold techniques. our events are created with magic, audacity and disruption, an excellent service with a touch of madness. “more than just food” is our motto!
how would you describe your gastronomic experiences?
there are no limits for The MAD Kitchen. we serve canapés in cages and recreate trays as if they were gardens, for example. but, despite our eccentricity, we always aim to meet everything that is asked of us by our customers.
you collaborated in the organization of the first Dalí Dinner in Portugal, a clear example of what you intend to create through The MAD Kitchen. what is so extraordinary about this event?
Dalí Dinners translate into “expect the unexpected”, where sensory stimulation is also served at the table! where there is a total immersion of the senses, thanks to the mesmerizing creativity of the chef. we are a team of “thinkers” of gastronomic art, together with scientists and researchers in the process of “decanting the spectacle of things”. this event is the perfect fusion between gastronomy and spectacle. for the realization of this experience, a dinner for 10 people, 37 employees are needed for two days, for example. there is a complete timing between the output of dishes and the show, with the menu consisting of seven dishes and with each dish there is an “act” associated with it.
“this sitio undoubtedly represents The MAD Kitchen, for the mix between elegance and urban. it has a fantastic atmosphere!”
in addition to the Dalí Dinners, you also organize The Madness Table. can you explain the concept?
The MAD Kitchen created The Madness Table to give rise to an exclusive and differentiating concept that is not behind any renowned restaurant. Montgolfier, Pordansa, Vista Alegre, and Farje de Lagiole are some of the brands that you will find on the Madness Table. the concept consists of a table next to the chef’s kitchen where customers are privileged spectators of everything that happens before the food reaches the plate. it is undoubtedly the latest trend in the most elegant restaurants around the world. a tasting menu consisting of seven dishes is created in detail, always considering the requirements and inspirations of the customer. living in a poetic way, being in the chef’s kitchen while creating a meal would be like being in a painter’s workshop at the exact moment he paints the colors on the canvas.
what is your offer and to whom is it addressed?
we have a very extensive banquet kit in which we include some services such as: breakfast, coffee break, lunch, dinner, buffet, cocktails. our services are aimed at the corporate market, weddings and also private customers.
