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MEET CHEF NATACHA DIAS

The passion and expertise of Chef Natacha Dias for Portuguese cuisine has been shaped by expert training and diverse experiences. Natacha graduated from the prestigious Escola de Turismo e Hotelaria de Lisboa, where she completed her chef’s training in culinary arts and pastry.

Her professional journey includes positions at notable Lisbon restaurants such as Taberna da Rua das Flores, Antiga Camponesa and Muralha Tasca Típica where she engaged with Portuguese cooking traditions. Further enhancing her repertoire, Natacha has served as an onboard chef for gourmet food and wine experiences along the scenic Tagus River.

In the island of Pico, Natacha worked as a chef at the Azores Wine Company, an open-kitchen restaurant with a menu which draws inspiration from local produce and great wines.

As a licensed skipper and experienced fisherwoman, she brings an authentic touch to seafood dishes, expertly selecting and preparing the freshest catches.

Beyond the kitchen, Natacha is a seasoned food and cultural host, collaborating with Oh! My Cod to lead food tours and private experiences that showcase the rich culinary and cultural heritage of Portugal, both on land and on water. This exposure to multicultural environments has refined her ability to cater to diverse palates, enabling her to craft meals that resonate with the varied tastes and preferences of an international clientele.

Person with curly hair in green shirt sitting at a table in a warmly lit room.
Lush green mountainside with multiple waterfalls and a reflecting pond below.
Stone window with white curtain, potted plant on windowsill.
Small stone house with red roof by a steep mountainside and waterfall.
Sliced steak on roasted vegetables, garnished with seeds on two white plates in a kitchen setting.
Outdoor dining table set elegantly with menus and ocean view.
Two people dining at an outdoor table with a mountain view at dusk.
Outdoor dining table with glasses and decor, overlooking a coastline under a cloudy sky.
Elopement menu with a wax seal and decorative plant, placed on textured surface and sheet music.
Menus on a striped tablecloth with ocean view and greenery decoration.
Person setting table with striped cloth, food, and flowers in front of stone wall.
Outdoor table with breakfast food, fruit platter, and vase, overlooking ocean and mountains.
Outdoor table with blue-striped cloth, fruit, and flowers, beside a stone wall, overlooking a scenic hillside.
Four dough balls and orange peels on a baking sheet.
Outdoor table setting with wine glasses, utensils, candles, and foliage decoration.
Person plating food in a kitchen, focusing on placing ingredients in bowls.
Gourmet dish on leaf-shaped plates with sauce and garnish.
Outdoor table setting with wine glasses, cutlery, and greenery centerpiece overlooking a scenic landscape.
Table setting with greenery, candles, wine glass, and cutlery on white cloth.
Colorful stir-fried vegetables on a white plate, blurred kitchen background.
Close-up of names on envelopes with small flowers and leaves inserted.
Person preparing food at a table with fruit platters and a bowl.
Photographer taking pictures of food on a table with striped cloth outdoors by a stone building.
White plate with gourmet fish dish topped with sauce and garnishes on a table.
Two white plates with sliced steak on vegetables, garnished with seeds.

FLORES ISLANDS ELOPEMENT

They had dreamed of an elopement that felt quietly magical—something just for them, far from the noise of the world. So they chose Flores Island, where cliffs plunge into the Atlantic and every shade of green seems to glow. Their accommodation perched on a hillside, offering a sweeping view of the ocean and the wild, volcanic landscape. It was here, in this serene corner of the Azores, that their intimate celebration truly came to life.

A chef and a host arrived that afternoon, carrying baskets of fresh island ingredients and boxes filled with carefully chosen décor. From the moment they stepped inside, the atmosphere shifted—warm, welcoming, and full of anticipation.

While the couple enjoyed the stillness and the view, the host quietly transformed their terrace into an elegant dining setting. Soft linens, natural textures, and delicate touches inspired by Flores’ lush surroundings created a romantic, effortless ambiance. The soft breeze, the sound of distant waves, and the glow of the setting sun completed the scene.

In the kitchen, the chef crafted a personalized multi-course menu inspired by the island. Aromas of local herbs, Atlantic fish, and regional produce filled the space. Each dish was prepared with intention, reflecting the couple’s tastes and the essence of Flores itself—fresh, vibrant, and deeply connected to nature.

PRIVATE DINNERS & WINE PAIRING WITH SMALL PRODUCERS

What began years ago as a simple idea—a few intimate dinners —slowly grew into something much richer.

Over the years, these gatherings became something special: private dinners and curated events that carry the character of each place—Lisbon’s energy, Pico’s dramatic landscape, and Alentejo’s peaceful countryside—while celebrating the people behind them. Every menu is shaped by where it’s served; every pairing is a reflection of land, season, and the hands that tended to it.

For exemple, what started as occasional dinners on Pico grew into deep relationships with the island’s small wine producers. Together, we began creating small, heartfelt food-and-wine experiences—moments.

Seven wine bottles with different labels lined up on a marble countertop.
Table setting with envelope on plate, glass, cutlery, and vase with flowers.
Plate of croquettes with a small bowl of dipping sauce on a set dining table.
A set dining table with wine glasses, plates, and a centerpiece of greenery and small appetizers.
Two chefs plating soup dishes in a kitchen with several bowls on a counter.
Dining table set with plates, glasses, bread, and cheese in a rustic room with a stone wall.
Woman dining with wine glasses and gourmet food on a table, with a scenic landscape outside the window.
Cheese and appetizers on a wooden board with blurred diners in the background.
Plate of meat and vegetables on wooden table, with person and wine glasses in the background.
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A tart with sliced orange fruit on a patterned plate, on a kitchen counter.
Four people at an outdoor table with wine and appetizers, talking to a standing person in a chef's uniform.
Two people preparing iced drinks at a counter with a dozen glasses.
Person in black gloves pours dark liquid into glasses with fruit slices on table.
Bowl of sliced figs and fruits with a spoon in a dimly lit setting.
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Charcuterie board with bread, cheese, meats, and olives on a table set with glasses.
People dining with bowls of food and glasses of white wine at a wooden table.
Three wine bottles, sausage, and orange slices on a wooden tray.
Two espresso cups on a stovetop espresso maker on a gas burner.
Two chefs preparing multiple plated dishes in a kitchen setting.
A group of people smiling at a wine tasting with wine bottles and glasses on the table.
Jars of nuts, leafy greens, white flowers, and turnips on a surface.
Hand holding a round, wrapped cheese labeled 'GRANJA DOS MOINHOS' against a blurred background.
Cooking scene with rice, chopped greens, and sliced sausage on a kitchen counter.
Cooked rice, shredded meat, sliced sausage, and greens on a kitchen counter.
Person braiding pastry dough with filling on a floured surface.
Person brushes glaze on braided fruit bread wreath on parchment paper.
Hands shaping a braided fruit bread wreath on parchment paper.
Uncooked gnocchi on a wooden board, dusted with semolina flour.
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Four dough balls and orange peels on a baking sheet.
a person posing for the camera
Two people harvesting cork from a tree trunk in a rural landscape.
a train with a mountain in the background
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a man wearing a pink shirt
food on a wooden table
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ANTHROPOLOGIC FOOD LAB & COOKING CLASSES

The Anthropological Food Lab founded by Oh! My Cod is a creative research space where chefs, anthropologists, farmers, and local communities come together to explore the cultural, emotional, and historical meanings behind food. It’s part kitchen, part archive, part storytelling studio.

Imagine a place where recipes are treated like oral histories, where ingredients are studied not just for their flavor but for the journeys they’ve taken across oceans, generations, and landscapes. In this lab, food isn’t just cooked—it’s decoded.