Henrique Sá Pessoa, Head Chef of JOIA Battersea, leads a London dining concept recognized by Luxury Lifestyle Awards as Best Luxury Portuguese Cuisine in London, UK. Set within art’otel London Battersea Power Station, JOIA Battersea brings contemporary Portuguese cuisine, bar culture, and rooftop dining together in conversation with Alexander Chetchikov, President of World Luxury Chamber of Commerce.

Alexander Chetchikov: Congratulations on JOIA Battersea being recognized by Luxury Lifestyle Awards as Best Luxury Portuguese Cuisine in London, UK. What does this recognition mean for the team and for the continued development of the restaurant’s identity?

Henrique Sá Pessoa: Awards are always an incredible recognition of the work that goes on behind the scenes every day. More than anything, this win belongs to the team. JOIA is still a relatively young restaurant, and seeing it embraced in London gives us the confidence to keep evolving while staying true to who we are.

AC: JOIA Battersea is built around contemporary Portuguese cuisine in a London setting. How do you approach preserving culinary heritage while allowing the concept to feel current and relevant?

HSP: I think the key is understanding tradition rather than simply reproducing it. Portuguese cuisine has exceptional flavors, products and stories. My role is to respect those roots while presenting them in a way that feels natural and relevant today. The goal is not nostalgia, but evolution.

AC: The restaurant brings together dining, bar, rooftop, design, and views across Battersea Power Station. How do you define consistency across such a layered hospitality experience?

HSP: Consistency comes from having a clear vision. Whether a guest joins us for dinner, a cocktail at the bar, or a drink on the rooftop, they should feel the same energy, attention to detail, and sense of hospitality. Every touchpoint matters.

AC: Portuguese cuisine is deeply connected to region, memory, and ingredients. What principles guide the way you translate those references for an international audience?

HSP: I always start with flavor. You don’t need to be Portuguese to appreciate great ingredients and well-balanced dishes. We use Portuguese references as inspiration, but the experience should feel accessible and enjoyable for everyone who walks through the door.

AC: Leadership in a restaurant often depends on standards that are understood before they are seen by the guest. How do you think about building a culture that supports this level of execution?

HSP: Culture starts with people. Technical skills can be taught, but attitude, curiosity, and respect for others are just as important. I try to create an environment where everyone understands not only what we do, but also why we do it.

AC: JOIA Battersea occupies a distinctive position within London’s dining landscape. What role does perspective, both culinary and cultural, play in shaping that position?

HSP: London is one of the most exciting food cities in the world, bringing together so many cultures and influences. JOIA reflects that openness and is proudly Portuguese but also shaped by the city it’s based in and the people who visit us.

AC: As the restaurant continues to evolve, what should remain constant in the JOIA Battersea experience?

HSP: The soul of the restaurant should remain constant. Menus will evolve, dishes will change, and new ideas will always emerge, but the passion for hospitality, the quality of the experience, and the connection to Portuguese culture should remain at the heart of JOIA.

The conversation positions JOIA Battersea as a measured expression of contemporary Portuguese cuisine within London’s hospitality sector. Through Henrique Sá Pessoa’s leadership, the interview reflects the importance of culinary identity, service culture, and consistency in shaping a restaurant concept that speaks to both local and international audiences.

Discover more about JOIA Battersea: https://www.joiabattersea.co.uk/