Macau Kitchen

Kei de Freitas

Co-Founder and Chef Patron 

Chef Kei de Freitas is a celebrated culinary talent known for his deep-rooted passion for gastronomy. He is a Professional Chef Member of the esteemed Chaîne des Rôtisseurs and the proud author of the cookbook *Flavours of Portuguese Spice Trade*. As a Melaka Portuguese Gastronomy Ambassador for the Korsang di Melaka, Portugal, Kei is committed to preserving and promoting the rich culinary heritage of his roots. In 2023, he shared his expertise as a guest speaker at the Macao Institute for Tourism Studies and contributed Macanese recipes to Macao News.

A Culinary Journey

Early Influences

Growing up in Portugal with a Portuguese father and Eurasian mother, Chef Kei’s life has always revolved around food. His childhood was filled with vibrant family gatherings featuring Macanese and other Portuguese-Asian cuisines. During school holidays, he gained practical experience working at various restaurants, including his mother’s.

New Beginnings in London

In 1993, Kei ventured to London, where he secured his first job at Pinocchio, an Italian restaurant in Earl's Court, and later worked at Portuguese Churrasco restaurants. However, he soon discovered that many of these establishments operated in a commercial manner that stifled creativity and passion.

Exploration and Self-Discovery

Kei briefly pursued a culinary arts degree but quickly realized it wasn't the right path for him. Feeling unfulfilled, he decided to step away from the kitchen, taking time to reflect on his future.

A Return to Portugal

In 2002, Kei returned to Portugal to open his first restaurant and private catering business with his sister. After two years, he felt the pull to return to London, seeking new opportunities.

A Transformative Experience

In 2005, Kei took a break from the restaurant industry to study Anatomy and Physiology alongside foundational courses in acupuncture and Chinese medicine at the London Acumedic Centre, a branch of Beijing University of Chinese Medicine. He graduated with a Master's in Tuina medical massage and a higher diploma in orthopaedic acupuncture, specializing in Chinese and Thai medical acupressure.

Rekindling the Culinary Flame

Despite his detour, Kei's love for cooking endured. Inspired by his mother’s Eurasian heritage, he began exploring the diverse cuisines influenced by the Portuguese Spice Trade in Asia, which led him to Goa, Malacca, and Macau. This exploration deepened his understanding of Malacca Portuguese, Goan Portuguese, and Macanese cuisines.

The Return to the Kitchen

In 2008, Kei returned to the culinary world by launching his popular supper clubs in London, aptly named 'Kei's Kitchen.' These gatherings celebrated the rich flavors of the cuisines he had studied. During this time, he worked with and  trained with various renowned chefs, including Chef Mel Nunis from Malacca and Goan Chef Savio Azaredo.

While in Malacca, he had the privilege of learning from the late Noel Felix, a custodian of traditional Malacca Portuguese recipes, and Sara Santamaria, another respected recipe holder.

Expanding Horizons in Edinburgh

After relocating to Edinburgh in 2009, Kei began hosting pop-up restaurants at venues like the Edinburgh Larder and Casa Amiga, receiving enthusiastic encouragement from patrons to open his own restaurant.

A Culinary Revelation

A research trip to Macau solidified Kei's desire to focus on Macanese cuisine and its connections to Malacca, Southern China, and Portugal. This passion ultimately led to the establishment of Macau Kitchen in 2019, where he continues to share his culinary heritage with the world.

Chef Kei de Freitas embodies a remarkable journey of exploration and passion, blending tradition with innovation to celebrate the rich tapestry of flavors from his heritage.