Chef of the Week Sponsored by Pure Ionic Water: Aline Quina, Chef Patron at Filo
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
I founded Filó Brasil in 2020, and since then I have been dedicated to showcasing authentic Brazilian cuisine in London, celebrating the diversity and richness of Brazil’s culinary heritage.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking comes from my family and my Brazilian roots. Food has always been a way of bringing people together. I developed my skills through years of hands-on experience, studying traditional Brazilian techniques, travelling across different regions of Brazil, and continually learning from other chefs and producers.
What do you enjoy most about being a chef?
Creating memorable experiences through food. I love seeing guests discover Brazilian flavours, sharing our culture, and mentoring young chefs to grow in confidence and skill.
Name three ingredients you couldn’t cook without.
Cassava, fresh coriander, and chilli.
Which piece of kitchen equipment couldn’t you live without?
A sharp chef’s knife.
What food trends are you spotting at the moment?
There is a growing appreciation for regional cuisines, sustainable sourcing, plant-based creativity, and authentic storytelling through food. Diners want genuine experiences rather than trends for the sake of trends.
What do you think is a common mistake that lets chefs down?
Trying to overcomplicate dishes. Great cooking is about respecting ingredients, consistency, and attention to detail.
What is your favourite time of year for food, and why?
Summer. It brings an abundance of fresh produce, vibrant colours, and opportunities to showcase lighter Brazilian dishes and barbecue traditions.
Which of your dishes are you most proud of?
Our Moqueca. It represents the soul of Brazilian coastal cuisine, balancing fresh seafood, coconut milk, dendê oil, peppers and herbs in a way that is both comforting and elegant.
How do you come up with new dishes?
I draw inspiration from Brazilian traditions, seasonal British produce, conversations with suppliers, and memories of home. I like combining authenticity with contemporary presentation.
Who was your greatest influence?
My family, especially the women who taught me that cooking is an act of generosity and love.
Tell us three chefs you admire.
Alex Atala, Sat Bains, and Ferran Adrià.
What is your favourite cookbook?
D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala.
Who do you think are the chefs to watch over the next few months?
I believe chefs who champion sustainability, local sourcing, and underrepresented cuisines will continue to make the biggest impact.
What’s been your favourite new restaurant opening of the last year?
I always enjoy seeing independent restaurants that celebrate their own cultural identity. London continues to be one of the most exciting cities in the world for diverse dining.
