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Executive Chef George Mendes

A first-generation American born to Portuguese immigrants, Executive Chef George Mendes graduated from the Culinary Institute of America and worked for his mentor, David Bouley, at the chef’s original namesake restaurant before honing his talent further at Alain Passard’s Arpegein Paris. After more than three years as Chef de Cuisine at Tocqueville, Mendes left to chart his own course by opening, Aldea, to critical acclaim and a Michelin star, which he maintained for more than a decade. Mendes opened his popular Portuguese spot, Lupulo, in 2015 and Veranda in 2021. Mendes was named a 2011 Food & Wine Best New Chef and published his first cookbook, My Portugal: Recipes & Stories (Abrams) in 2014.

At Raffles Boston, Mendes brings his expertise and culinary mastery, infusing each dish with a blend of innovation and tradition. His dedication to crafting extraordinary flavors and presentations ensures that every dining experience is not just a meal, but a journey through Portuguese culinary heritage. Each plate tells a story, reflecting Chef Mendes's passion for his craft and commitment to creating memorable moments for every guest who walks through our doors.