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Join the ARCA team
With a score of 9 in NRCA, 8.5 in Telegraaf, a 13.5 Gault Millau mention and inclusion in the Michelin Guide NL, all within our first 6 months – we can safely say that award-winning chef Henrique Sá Pessoa’s ARCA Restaurant & Bar has opened with a bang in Amsterdam. We are looking for more passionate, energetic and creative people to join our ARCA team and continue to bring our vision to life!
As a valued member of the team, we can offer you:
- Discounted rates (extends to the Radisson Hotel Group worldwide and family & friends)
- 50% discount at our restaurants and bars (for your whole party)
- Birthday 250 (gross, paid in the month of your birthday)
- Tasty meal during shift
- Travel compensation (max €200 net pm based on full-time employment)
Watch the video below to meet some of the team and hear about what it is like to grow your career with a supportive team at ARCA.
HENRIQUE SÁ PESSOA - CONCEPT CHEF
Henrique Sá Pessoa opened ARCA as the relaxed & funkier sister to his other outlets and his first restaurant in Europe outside of Lisbon. He is the third chef in Portuguese history to get two Michelin stars for his restaurant Alma and was GQ Chef of the year in 2017 as well as Best New Entry 2021.
Henrique also owns a relaxed Portuguese restaurant Taspico which opened in 2017, runs one of the most popular stands at Timeout Market Lisboa, and also features on popular Portuguese cooking show Ingrediente Secreto, as well as winning Portuguese chef of the year in 2005.
RODRIGO SILVA - HEAD CHEF
After two years leading the ARCA team alongside Henrique Sá Pessoa, Head Chef Ricardo Bastos Pereira flies the nest back to Lisbon with his family to oversee Henrique’s empire of restaurants from the Portuguese capital. In his place, a familiar face, Rodrigo Silva steps up as Head Chef of ARCA Amsterdam. Yet Rodrigo is no stranger to ARCA and Henrique, having led ARCA as Sous Chef since opening and having worked with Henrique for a decade at Alma**.
Inspired from the beginning by culinary legends such as Alain Ducasse, Joel Robuchon and of course Henrique, Rodrigo’s passion for experimenting with unique flavour combinations, skills in exquisite food and wine pairings, and cheeky personality bring an exciting edge to ARCA’s kitchen. What gets Rodrigo going? He cherishes the anticipation that fills the air just before service starts as his team prepare to dazzle guests with an unforgettable dining experience.
MARGARITA PUGOVKA- PASTRY CHEF
Margarita has always loved baking and working with pastry but never imagined doing it professionally. After modelling for around 10 years, and always finding a comfort in food when travelling, Margarita spontaneously entered Masterchef Portugal and was placed third which is where she met Henrique, concept chef of ARCA.
What is your favourite dessert?
“Bolo de Bolacha – a Portuguese ‘cookie cake’ & lemon meringue cake!”
What chef do you admire most?
“Tania Japra is a pastry chef based in Wils* . She’s a boss lady who is classically French trained and works with refreshing and different ingredients like vegetables and spices.”
What has been your proudest moment as a chef?
“When I created her first menu at ARCA with the award-winning Cauliflower tart!”
What is the most valuable lesson you’ve learnt in the kitchen so far?
“Taste taste taste – always taste everything! & do not being afraid to use salt.”
What do you like most about your job?
“For me, celebrations and happy moments happen around food, so being able to create those moments for others and watching reactions frmo an open kitchen is rewarding for me.”
FELIX HEYMAN - HEAD BARTENDER
Following his family’s footsteps, Felix has worked in hospitality since he was young. After training in a bartending school and following numerous hospitality internships in hotels, Felix followed his passion and begun working in various cocktail bars.
Where do you find your inspiration?
“Everything happening around me! It can really be from anything – for example, different people I’ve met, what I eat, memories from travels and childhood flavours from my grandparents.”
What is your favourite cocktail?
“A Negroni or Pendennis.”
What’s the best part about your role?”
“All the different people I meet, the chance to see the world by traveling, and incorporating different cultures in the offering.”
I don’t have the conventional chef’s background where they used to cook with their grandmother and they used to pick fruits and vegetables out in the garden. That’s not me. I am a city boy and basketball was my life until I realised my passion for travelling and discovering and combining unique flavours!
Henrique Sá Pessoa
