Gustavo began his culinary journey at 17, attending culinary school in Portugal. After internships there, he moved to Barcelona to work at the Michelin-starred Caelis, enhancing his skills. In 2015, Gustavo joined Taberna do Mercado in London, deepening his passion for Portuguese cuisine. He later became Head Chef at Koya City, embracing Japanese gastronomy. After six years, he freelanced, participating in pop-ups and collaborations. In 2024, Gustavo became the Kitchen Operation Manager at Sexy Buns, partnering with Sam Brotchie. He continues to blend Japanese techniques with Portuguese flavors, creating a unique fusion of both cultures.