The Heart & Hustle of Portugal
The Heart & Hustle of Portugal
Podcast Description
Each week, join Tony Gonçalves—a U.S.-based Portuguese immigrant and successful media executive—as he explores the stories of those driving Portugal’s influence on the global stage. From visionary entrepreneurs to cultural pioneers, The Heart and Hustle of Portugal uncovers the unique ways the Portuguese identity thrives worldwide. As Expresso’s first English-language product, this series bridges cultures and connects the global audience to Portugal’s spirit of innovation, passion, and resilience.
Podcast Insights
Content Themes
The podcast focuses on various topics related to Portuguese culture, innovation, and identity, featuring episodes on entrepreneurs like chef George Mendes and actress Daniela Ruah, who share their experiences in their respective fields. Other themes include immigration narratives, the arts, and the impacts of political history, exemplified by interviews with mayor Carlos Moedas and journalist Mariana van Zeller.
Each week, join Tony Gonçalves—a U.S.-based Portuguese immigrant and successful media executive—as he explores the stories of those driving Portugal’s influence on the global stage. From visionary entrepreneurs to cultural pioneers, The Heart and Hustle of Portugal uncovers the unique ways the Portuguese identity thrives worldwide. As Expresso’s first English-language product, this series bridges cultures and connects the global audience to Portugal’s spirit of innovation, passion, and resilience.
Eugenia Oswaldt left a corporate career to open up Tashca, a modern eatery in Nolita, New York City. She tells Tony Gonçalves the story of how a visa issue led her to change a lucrative career for the hustle of opening up a restaurant.
Eugenia had never imagined herself as an entrepreneur until a visa problem and a flight of the imagination set her on the path to Nolita. The Portuguese-French executive, with years in corporate life across Paris, London and New York, left a tech career to open what was meant to be a Portuguese sandwich shop, a plan that never materialized. The space became something else: a platform for private dining, guest chefs, podcast recordings and a sold-out public night every Thursday, which “only Portuguese soul and New York hustle” could have produced.
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