About Us
About Fazenda
Fazenda is a seasonal farm-to-table experience based in Faial, Azores, located on 150-year-old family land. The property, which had been left fallow for more than five decades, has been carefully restored and now includes a working farm, greenhouse, and the spaces where our experiences take place.
The restoration preserves key agricultural and cultural structures on the land, including the eira (traditional threshing floor) and the império, which remain integral to the history and identity of the property. These spaces form part of the setting for our experiences and provide context for the land’s past and present use.
Our activities combine agriculture and hospitality. Ingredients are grown on the land and used to host small, reservation-only experiences, allowing guests to engage directly with the farm, the food, and the setting in which it is produced.
At Fazenda, cultivation and cooking are inseparable. Vegetables are grown for flavor, structure, and adaptability to the Azorean climate rather than yield alone. What is not served fresh is preserved through fermentation, curing, and other traditional techniques, extending the season and shaping the menus offered throughout the year.
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The Farm
The farm operates as a working agricultural system guided by soil conditions, climate, and long-term viability. Crop decisions emphasize diversity and resilience, informing both fresh harvests and preserved ingredients.
Preservation is a central part of the farm’s rhythm. Fermentation, pickling, curing, and drying allow ingredients to move between seasons and support a continuous, seasonal approach to cooking.
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Margo
Margo’s work is rooted in plant science, agriculture, and long-term land stewardship. She holds a bachelor’s degree in Plant Science from Cornell University and has professional experience across a range of agricultural systems.
Her background includes production farming, agroforestry, and organic cultivation, with hands-on work in Massachusetts, Greece, and New Zealand. At Fazenda, she leads cultivation, crop planning, and varietal trials, shaping the ingredients that define each season’s offerings.
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Manny
Manny began his culinary career in New York City and trained at Johnson & Wales University before working in professional kitchens across the United States. His experience includes time at Blue Hill at Stone Barns, where a farm-driven approach to cooking reinforced the relationship between agriculture, preservation, and the plate. He later refined his craft in Lisbon at Belcanto and Encanto deepening his focus on technique, precision, and seasonality.
At Fazenda, his work is ingredient-driven and process-focused. Fermentation and preservation play a central role in the kitchen, with technique used in service of clarity and seasonality.
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The Experience
Fazenda hosts small, reservation-only experiences for up to 13 guests. Plates are served communally and follow the progression of the season, including a guided visit to the farm and greenhouse.
