Chef John Rosario Pereira was a cook by, as he says,‘accident’. His foray into the culinary world was one that was prompted bytrial and error, and a need to experiment in the kitchen. “Mine was more of aneed to figure out how things went together. I think I may have succeeded afterall,” he recalls.
His culinary journey led him to various parts of the world.“In the year 1982, I went to Nigeria for two years. It was an interestingexperience to say the least. I remained there before coming back home and thenleaving yet again for Muscat, the biggest step for me at the time.”
Muscat was a life changing experience for Pereira. He spentmany an occasion in the kitchen of His Majesty Sultan Bin Said Al Qaboos,cooking up a meal that was literally ‘fit for a king’.
It was a longing to return home, and settle where his rootswere that saw him return from Muscat after a long 11 years, before he joinedhis current employers, Cidade de Goa. In the words of Pereira himself, “A placethat treats you like you were family.”
