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The chefs

Since July 2026, chefs from Denmark, Finland, France, Colombia and Portugal have cooked in Runa's kitchen in Belém. Vanessa Massé chooses the natural wines for each dish. No permanent chef, no two weeks alike: here is every residency.

Anshul Pundir

Nº 13

Anshul Pundir

16 – 19 October 2026
Juan Diego Morales

Nº 12

Juan Diego Morales

9 – 11 October 2026
Christian Kanstrup Pedersen

Nº 11

Christian Kanstrup Pedersen

2 – 5 October 2026
Ben Ho

Nº 10

Ben Ho

25 – 28 September 2026
Rodrigo Gomes

Nº 9

Rodrigo Gomes

18 – 20 September 2026
Pinja Paakkonen

Nº 8

Pinja Paakkonen

11 – 14 September 2026
Alexandre Aziza

Nº 7

Alexandre Aziza

4 – 7 September 2026
Jura Night

Nº 6

Jura Night

31 August 2026
João Martins

Nº 5

João Martins

14 – 15 August 2026
Manuel Liebaut

Nº 4

Manuel Liebaut

7 – 8 August 2026
Juan Diego Morales

Nº 3

Juan Diego Morales

2 – 3 August 2026
Edward Lee

Nº 2

Edward Lee

24 – 27 July 2026
Ciclo — José Maria Neves

Nº 1

Ciclo — José Maria Neves

13 July 2026
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Edition Nº 13 ᛇ · Anshul Pundir

Edition Nº 13

Anshul Pundir

with Vanessa Massé

16 – 19 October 2026 · India / United States

Born in New Delhi and raised in San Francisco, he carries the Indian love of cooking by feel in his blood and the Californian devotion to ingredients in his heart. Since 2025 he has been honing his craft through residencies and pop-ups, with recent tours in Europe and Asia, on a journey towards opening his own restaurant.

Anshul Pundir

The chef

Anshul Pundir

from New Delhi to San Francisco
Edition Nº 12 ᛃ · Juan Diego Morales

Edition Nº 12

Juan Diego Morales

with Vanessa Massé

9 – 11 October 2026 · Colombia

Juan Diego came back to the Runa kitchen for three special days. He cooked with the best of our local ingredients, bringing his South American influence and a fresh, personal touch.

Juan Diego Morales

The chef

Juan Diego Morales

Colombian
Edition Nº 11 ᛁ · Christian Kanstrup Pedersen

Edition Nº 11

Christian Kanstrup Pedersen

with Vanessa Massé

2 – 5 October 2026 · Denmark

A disc topped with grated egg yolk in a stoneware bowlGreen sauce poured over green vegetables and seeds in a white bowlClose-up: golden seeds, green vegetables and herb oil in a foamy brothA herb-crusted white piece on a green sauce, with a glass of red winePink granita in a bowl, next to a bottle of champagneWhite mousse with almonds and green oil in a dark stoneware bowl

Trained in Michelin-starred Danish kitchens such as me|mu, he ran the kitchen at Pur & V, Vanessa's former restaurant in Nice. He co-founded Domæne, was assistant head chef at Lyst and now runs the staff restaurant at SELECTED. On the 3rd, Christian and Vanessa celebrated their birthdays with a one-off €70 menu and rare wines from the cellar.

Christian Kanstrup Pedersen

The chef

Christian Kanstrup Pedersen

Danish

Menu / Edition 11

2 – 5 October 2026 · with Vanessa Massé

On the plate

  1. Tartare, yuzu kosho, piri-piri, buckwheat, dried egg yolk
  2. Cabbage salad, parsley, confit garlic
  3. Spring onion
  4. Cheese & leek
  5. Turbot, brown butter, tomato, Hokkaido pumpkin, dashi, fermented chilli
  6. Chicken, cabbage, shiitake
  7. Pear, green cardamom, buttermilk
  8. Oak-infused mousse, almond, caramelised figs

In the glass

  1. Juliette Robinot, L'Ange Vin 2018 · Vin de France
  2. Gewurztraminer Pigé 2021, Gérard Schueller & Fils · Alsace

Please let us know about any allergy, restriction or dietary preference.
Edition Nº 10 ᚾ · Ben Ho

Edition Nº 10

Ben Ho

with Vanessa Massé

25 – 28 September 2026 · Luxembourg

Portrait of Ben Ho

He started in 2015 in Austria at Hotel Johanna Maier (two Michelin stars), moved on to Marchal in Copenhagen and the BRUS microbrewery, was sous chef at Pur & V in Nice and ran his first kitchen at Hitch in Luxembourg, before Scott’s Pub & First Floor.

Ben Ho

The chef

Ben Ho

Luxembourg
Edition Nº 9 ᚺ · Rodrigo Gomes

Edition Nº 9

Rodrigo Gomes

with Vanessa Massé

18 – 20 September 2026 · Portugal

Pig's ear and lacto-fermented tomato, with bread

He started cooking at 15. He trained at Aldea (New York) and Noma (Copenhagen), worked at Hedone in London, Abadía Retuerta and Ramón Freixa in Spain, before returning to Portugal as a private chef.

5-course menu €55, 6 courses €70.

Rodrigo Gomes

The chef

Rodrigo Gomes

Portuguese

Menu / Edition 9

18 – 20 September 2026 · with Vanessa Massé

On the plate

  1. Prawn, juniper, apple
  2. Mackerel, kombu gyoza
  3. Pork, lacto-fermented tomato, sourdough bread
  4. Pear, leek, hazelnut
  5. Ribeye, beetroot, sage
  6. Fig, mustard, cardamom

Please let us know about any allergy, restriction or dietary preference.
Edition Nº 8 ᚹ · Pinja Paakkonen

Edition Nº 8

Pinja Paakkonen

with Vanessa Massé

11 – 14 September 2026 · Finland

Cabbage, XO and orange-leaf beurre blanc

One of the few women to have been head chef of a Michelin-starred restaurant in France. Nordic, farm-to-table cooking where the produce comes first. She has worked with Vanessa for three years.

Pinja Paakkonen

The chef

Pinja Paakkonen

Finnish

Menu / Edition 8

11 – 14 September 2026 · with Vanessa Massé

On the plate

  1. Cabbage, XO, orange-leaf beurre blanc

Please let us know about any allergy, restriction or dietary preference.
Edition Nº 7 ᚷ · Alexandre Aziza

Edition Nº 7

Alexandre Aziza

with Vanessa Massé

4 – 7 September 2026 · France

Vegetables with aubergine and nectarine

Ten years alongside chefs such as Eugénie Béziat, and pop-ups at Sens (Cannes), Fulgurances l’Adresse (Paris), Cap Karoso (Sumba) with Étienne Dupuy and Domaine Lanc. Raw, generous food made for sharing. He opened the series of five chefs from five countries.

Alexandre Aziza

The chef

Alexandre Aziza

French

Menu / Edition 7

4 – 7 September 2026 · with Vanessa Massé

On the plate

  1. Vegetables, aubergine, nectarine

Please let us know about any allergy, restriction or dietary preference.
Edition Nº 6 ᚲ · Jura Night

Edition Nº 6

Jura Night

Vanessa Massé

31 August 2026 · Wine

A row of Jura wine bottles

An evening devoted to Jura grape varieties — Savagnin, Chardonnay, Poulsard and Trousseau — chosen by Vanessa from artisan winemakers, with seasonal bites.
Edition Nº 5 ᚱ · João Martins

Edition Nº 5

João Martins

with Vanessa Massé

14 – 15 August 2026 · Portugal

Tomato, peach and lemon verbena

Born in Moita, he cooked in Setúbal and Lisbon before becoming sous chef at Herdade do Esporão. He is now preparing to open Madalena, an artisan bakery in Moita.

João Martins

The chef

João Martins

Portuguese

Menu / Edition 5

14 – 15 August 2026 · with Vanessa Massé

On the plate

  1. Beetroot skin cordial
  2. Tomato, peach, lemon verbena
  3. Amberjack, sea lettuce, chard
  4. Beetroot, dulse, labneh
  5. Amberjack, courgette, coriander
  6. Pork, barley, carrot
  7. Melon, pork fat, mint
  8. Madeleines, celeriac, coffee

Please let us know about any allergy, restriction or dietary preference.
Edition Nº 4 ᚨ · Manuel Liebaut

Edition Nº 4

Manuel Liebaut

with Vanessa Massé

7 – 8 August 2026 · Portugal

Squid dish

He worked at Tickets in Barcelona, Noma in Denmark and Burnt Ends in Singapore. Back in Portugal, he joined Alexandre Silva at Fogo and was executive chef at LOHAD. He is preparing a new project at Tapada da Ajuda.

Manuel Liebaut

The chef

Manuel Liebaut

Portuguese
Edition Nº 3 ᚦ · Juan Diego Morales

Edition Nº 3

Juan Diego Morales

with Vanessa Massé

2 – 3 August 2026 · Colombia

A fried ball topped with tomato sauce and grated cheese in a dark brothThin slices in an orange sauce with herbs and a white grating, in a deep plateA folded, filled flatbread on a wooden plateWhite shards and green leaves drizzled with oil in a stoneware bowlThe chef placing chopped herbs with tweezers in the kitchenRound golden buns on a rack in the kitchen

More than ten years in some of the world's most inspiring kitchens: Central (Peru), Relæ (Copenhagen) and Hiša Franko (Slovenia). He brought Latin American fire to Runa.

Juan Diego Morales

The chef

Juan Diego Morales

Colombian
Edition Nº 2 ᚢ · Edward Lee

Edition Nº 2

Edward Lee

with Vanessa Massé

24 – 27 July 2026 · Denmark

Apricot, elderflower and prawn snack

Founder of the restaurant Udtryk. After a break, he came back to the kitchen with a short residency alongside his friend Vanessa.

Edward Lee

The chef

Edward Lee

Copenhagen

Menu / Edition 2

24 – 27 July 2026 · with Vanessa Massé

On the plate

  1. Apricot, elderflower, prawn

Please let us know about any allergy, restriction or dietary preference.
Edition Nº 1 ᚠ · Ciclo — José Maria Neves

Edition Nº 1

Ciclo — José Maria Neves

with Vanessa Massé

13 July 2026 · Pop-up

Sardines on a green sauce

Runa's first pop-up, with our friends from Ciclo.

Ciclo — José Maria Neves

The chef

Ciclo — José Maria Neves

Portuguese