A gastronomic dialogue
Stivali sat down with Diogo Noronha, the chef who has been creating some of his gastronomic experiences, to unveil his approach to cooking and the art of storytelling. With a journey that passes through some of the most avant-garde restaurants in Lisbon, Diogo Noronha is known for defying conventions — whether through menus focused on the ingredient, sustainable practices or unexpected combinations of flavors. 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
Diogo Noronha x Stivali: A Gastronomic Dialogue Elegance.
How did the connection with Stivali come about? It started last year, when our gastronomic project — Diogo Noronha Studio — started creating gastronomic 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 do you define your style? I’m a minimalist and value quality over quantity.
What is the garment you use the most? A pair of black shoes from John Lobb.
Something you never give up when buying a new piece? I always make sure I’m buying a piece that’s created in fair trade conditions, made from organic and ethically sourced materials.
What is the project or work you are most proud of? I am very proud of my current project, Diogo Noronha Studio. In just one year, we’ve collaborated with internationally renowned names — from Stivali to Cartier, Dior, Hermès, Louis Vuitton, Loewe, Minotti, Poliform, and many others. We create immersive and creative dining experiences, with meticulous curation of every detail. It has been an exciting challenge to explore the intersection between aesthetics, curatorship and gastronomic technique, taking advantage of my career in fine dining.
The best of your job is… The best thing is to be able to be 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 a team makes the process even more rewarding.
A selecção de Diogo Noronha
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: I answer emails, set tasks and meetings. My work requires a high level of daily organization.
What does “wellness” 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 that responds to their individual needs. The future of well-being involves a low-sugar, organic and unprocessed plant-based and plant-forward diet.
Your favourite room at home… The living room, where I have my books and my music collection.
What we find in your fridge… Fermented, misos, shio koji. A good variety of organic vegetables. And there is always soup.
A place you keep coming back to… India.
The best topic to start a conversation… Food, music and environmentalism.
Your favorite restaurant right now… It’s hard to choose a favorite, but in the last few weeks I’ve had a very good dinner at Cozinha das Flores, in Porto, and at Yoizaru Izakaya, in Lisbon.
What are you listening to right now… Eddie Chacom, MJ Lallo and Ayo Ke Disco, a compilation of boogie, pop and Chinese funk from the 70s and 80s.
What is your greatest extravagance? My music collection.
When and where were you happiest? When my daughter was born.
How is your current state of mind? Happy, stable and focused.
What is your motto? Less quantity, more quality.
