Here at Oliveira Kitchen, we believe food should mean something. This blog is where I share the messy realities behind our plant-forward kitchen—the principles that guide us, the compromises we refuse to make, and the occasional frustrations of cooking with integrity in a world that often values convenience over craft. Expect honest reflections on seasonal ingredients, behind-the-scenes glimpses of our creative process, and recipes that honour both tradition and innovation. This is my kitchen’s journal, and I’m opening it up to you. I’m Emerson Amélio, and welcome to The Muddled Chef.
How Some Restaurants Are Manipulating Reviews Without You Knowing I’ve learned a new phrase today: Review Gating. Been over two decades in this industry,
It was never about the chicken. It was always about the wine-soaked soul of the dish. The name translates to ‘rooster on wine’. The original
A Tropical Plant-Based Recipe That Brings Everyone Together Whether you’re seeking an elegant purée to accompany grilled oyster mushrooms, a distinctive dip to serve with
Vegetarian Bagna Càuda: Rebuilding a Piemonte Classic Without Anchovies This is one of the few dishes I’ve created inspired by my past life, before I
Vegan Restaurants Can’t Survive on Outrage Alone You’ve seen this headline before: “Vegan restaurant starts serving meat.” What follows is as predictable as a
Please email e-amelio@oliveira.kitchen
Emerson Amélio is head chef at Oliveira Kitchen, where he leads a plant-forward kitchen committed to seasonal, locally-sourced ingredients. With an uncompromising approach to craft and tradition, Amélio believes that real food requires real time—from 48-hour bread proofing to house-made sauces and hand-churned butter. When he’s not in the kitchen, he’s wrestling with the complexities of running an ethical restaurant in a world that often prioritises convenience over quality. His writing reflects the same honesty and passion he brings to his cooking: unfiltered, principled, and occasionally controversial.
By the way, after much gentle bullying, our chef finally caved and made his own Instagram account. He’s absolutely terrible at it (imagine a capuchin monkey from Brazil trying to text back), but if you’d like to join in the chaos, go ahead and follow him. Once he figures out what all the buttons do, he promises to post more. Here’s his page:
