The Kampo restaurant, in Funchal, hosted the lunch that marked the conclusion of the “12 Months, 12 Chefs” initiative, a project that over the course of a year promoted gastronomic exchange between Madeira and the world, under the curatorship of chef Júlio Pereira.
The final event welcomed Oldřich Sahajdák, chef of the Michelin-starred restaurant La Degustation Bohême Bourgeoise in Prague, who brought to the table his vision of Czech cuisine reinterpreted using ingredients from the island.
Conceived as a space for cultural and technical exchange, the “12 Months, 12 Chefs” initiative emerged, according to Júlio Pereira, as a way of embracing different gastronomic cultures and absorbing the knowledge each guest chef brings with them. Throughout the year, Kampo hosted chefs from countries such as the United States, France, Italy and Spain. For this closing event, the guest chef came from the Czech Republic, in a series of lunches that Júlio Pereira considers deeply enriching, both on a human and professional level.
Unlike the usual four-hands dinners, the concept of the project was based on giving full autonomy to the guest chef. Each was challenged to present a complete menu of their own creation, adapting their cuisine to the reality and products of Madeira. “It is not a collaborative lunch; it is the chef bringing their own cuisine, adapted to what exists in our region,” explains Júlio Pereira, highlighting the technical and educational value that this approach brought to the restaurant’s team.
At the closing lunch, Oldřich Sahajdák presented a menu inspired by flavours from Northern and Baltic regions, reinterpreted through Madeiran ingredients. The result was, in the words of the host, a clear example of how new techniques and references can coexist with the territory, creating unique and unexpected experiences.
With a solid international career and a philosophy rooted in “origin, truth and respect for the territory”, Sahajdák is a leading figure in contemporary European cuisine. At his restaurant in Prague, awarded a Michelin star since 2012, he reinterprets Czech tradition through a modern approach and a strong commitment to local products, while also advocating for reform in gastronomic education in his country.
Although this edition of “12 Months, 12 Chefs” has now come to an end, Júlio Pereira assures that the spirit of collaboration and sharing will continue to shape the future of the Kampo group. New approaches and formats are already being considered for 2026, always with the aim of innovating and adding value. The creation of events that function simultaneously as communication tools and as internal training opportunities will, he guarantees, continue to be “part of the group’s DNA”, which sees the exchange of knowledge as an essential driver of continuous evolution.
