Chef Nuno Alves
Born in the islands of the Azores, Portugal, Chef Nuno Alves credits his love of cooking to his early childhood, preparing inventive meals for his large family.
Rising through Boston's professional kitchens, with stints as a butcher and baker, he spent seven years as Sous Chef of the acclaimed Mediterranean fine-dining restaurant, Rialto. As Executive Chef & General Manager of the award-winning neighborhood restaurant, Tavolo, he developed a renowned handmade pasta program, focusing on charcuterie and sausage making.
In 2015, Nuno moved to Honolulu, Hawaii, to be closer to his wife's family. With culinary leadership positions at The Royal Hawaiian, a Luxury Collection Resort, Sheraton Waikiki, and the Hawaii Convention Center, he is passionate about his island home and its rich bounty from the land and sea.
Nuno's most rewarding culinary experience is as a devoted father and lead short order cook for his two year old daughter, Charlotte. In his free time, he enjoys growing produce in his vegetable garden and teaching private cooking classes. He believes that great food builds authentic culture and community through fresh ingredients, global flavors, and rich storytelling.