A Gastronomic Dialogue
Stivali sat down with Diogo Noronha, the chef behind some of its gastronomic experiences, to uncover his approach to cuisine and the art of storytelling. With a career that includes some of Lisbon’s most avant-garde restaurants, Diogo Noronha is known for challenging conventions — whether through ingredient-focused menus, sustainable practices, or unexpected flavor combinations. In this conversation, we explore his creative process, style choices, and the vision behind the work he develops at Diogo Noronha Studio.
Diogo Noronha — chef and founder of Diogo Noronha Studio
How did the connection with Stivali come about? It started last year, when our gastronomic project — Diogo Noronha Studio — began creating culinary experiences for Stivali events. We are building a solid and close relationship.
What are your favorite brands from Stivali’s selection? Giorgio Armani, Jil Sander, and Sacai.
How would you define your style? I am a minimalist and I value quality over quantity.
What is the piece of clothing you wear most often? A pair of black shoes from John Lobb.
What do you never compromise on when buying a new piece? I always make sure I am buying something created under fair trade conditions, made with organic and ethically sourced materials.
Which project or work are you most proud of? I am very proud of my current project, Diogo Noronha Studio. In just one year, we have collaborated with internationally renowned names — from Stivali to Cartier, Dior, Hermès, Louis Vuitton, Loewe, Minotti, Poliform, and many more. We have created immersive and creative gastronomic experiences, with meticulous curation of every detail. It has been an exciting challenge to explore the intersection of aesthetics, curation, and culinary technique, drawing on my career in haute cuisine.
The best part of your work is… The best part is being connected to nature and its cycles. I love being able to engage the senses, create, and curate unique experiences. And, of course, doing all this as part of a team makes the process even more rewarding.
Diogo Noronha Selection
Style Choices at Stivali
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How do you start your day? I start with a cup of tea and a light breakfast. Then I organize my workday: answering emails, setting tasks and meetings. My work requires a high level of daily organization.
What does “well-being” mean to you? For me, well-being starts with mental health — a balance between the physical, mental, and spiritual dimensions of life. I truly believe that each person is unique and should have a personalized functional diet tailored to their individual needs. The future of well-being involves a plant-forward diet, low in sugar, organic, and unprocessed.
Your favorite room at home… The living room, where I keep my books and music collection.
What do we find in your fridge… Ferments, misos, shio koji. A good variety of organic vegetables. And there is always soup.
A place you keep returning to… India.
The best topic to start a conversation… Food, music, and environmentalism.
Your favorite restaurant right now… It’s hard to pick just one, but in the past few weeks I had great lunches at Cozinha das Flores in Porto, and Yoizaru Izakaya in Lisbon.
What are you listening to right now… Eddie Chacom, MJ Lallo, and Ayo Ke Disco, a compilation of Chinese boogie, pop, and funk from the 1970s and 1980s.
What is your greatest extravagance? My music collection.
When and where were you happiest? When my daughter was born.
What is your current state of mind? Happy, stable, and focused.
What is your motto? Less quantity, more quality.
