Alfredo de Nascimento, better known as Fedoca by family and friends, grew up telling his parents he wanted to be a fisherman. What seemed to be a childhood dream or a kid’s joke has become his reality.

Not being fond of the walls that always seemed to avoid his movements; the marine universe was what captivated him.   Diving was about being part of a world with no boundaries; it was about enjoying total freedom, being able to listen to the silence, getting amazed and getting integrated into the constant changeable beauty of the sea world.

Diving was the first step; fishing was the second and justifying the marine universe by transforming it into specialties that after being savored became unforgettable, was the third step. The result of going fishing with friends was turned into dishes prepared by some of the team members, and unfortunately they couldn’t be savored with the same pleasure they were fished, since the taste wasn’t exactly what they would wish for and didn’t justify all the work that had been done with the whole fishing process.

Fedoca then, started playing chef, opting to eat something he had made himself, knowing exactly what he would be eating and trying to improve the taste of the dishes. For everybody’s surprise, the food was delicious, pleasing not only the Chef but also the friends who participated in the fishing. Little by little, the circle of tasters of the Chef Fedoca’s dishes started growing, the family also started savoring and enjoying it and together they started approving and encouraging his gift, which was, until then, unknown by all of them.

In 1985 he had the opportunity to open a little bar at Praia do Meio beach in Coqueiros where there would be served only appetizers. After some time, because the bar wasn’t doing so well, the “plate of the day” was created, always with the catch of the day, caught by the Chef Fedoca himself.

A fishing friend suggested he made a dish made of different kinds of seafood joined together, as an example, he mentioned one of those dishes he had tasted in the Northeast of Brazil, called “Moqueca”. The Chef then received instructions on what it was and how to make a “Moqueca”. That’s when, making use of his gift, on a creative and inspiring day, in a real fusion of seasonings and crustaceans, THE CHEF FEDOCA’S MOQUECA” was created and promptly pleased the taste of everybody who came to the bar.

Initially, the Moqueca was introduced as the Tuesday entrée, then it became the Wednesday dish and little by little friends and customers started asking: “When is Moqueca’s day?” The bar started having trouble duo to so many Moqueca requests so eventually the appetizers were substituted only for the Moqueca.

In 1992/1993 a personal life change made the Chef Fedoca dedicate himself only to fishing again, supplying fish to the Island’s restaurants.

In 1994 it came up an opportunity to establish the restaurant in a marina called Marina do Canto where he stayed until 1997

In 1998 the Chef Fedoca settled down in the Ponta da Areia Marina and then other dishes, such as pasta, were incorporated into the menu, as a result of Fedoca’s always free and creative imagination.