How the Fat Tuna Experience was born

Fat Tuna and Chef Miguel Bertolo joined forces in the end of 2017, a synergy that begin when we started exchanging knowledge about the fish technique Ikijime. Since that, we worked together over time through several projects.
Recently, our alliance with the Chef extended and started the Fat Tuna Experience project, where he is presented as an ambassador for the technical quality of the service.

Miguel Bértolo has a masters in Advanced Cooking by the Institute of New Professions / Association of Professional Cooks of Portugal and has a course in Traditional Japanese Cuisine certified by AJSA and TCSW in Nagoya and Tokyo. Besides that, the Chef did an internship in Tokyo with Chef Toru Okuda Prof. Dr. Masaru Watanabe, at the Kojyu Restaurant Michelin 3 star.

The Chef is recognized for his excellence and technique, which guaranteed him several titles and prizes along his path, such as the title of Vice-World Champion in the World Sushi Cup Japan, Tokyo and a place in the Top 10 of Timeout 2017. Miguel is also a trainer at ACPP-Association of Professional Cooks of Portugal and Consultant on several projects.