Synonymous of tradition, freshness, innovation and taste

Born in Martim Longo, Alcoutim in the Algarve. It is a professional who, despite all his vast experience of national and international formations such as the Academy Alain Ducasse, Le Nôtre and Institute of Culinary Arts, has not forgotten the palates of the village where he was born and is said to be an eternal apprentice and experimental evolution flavors.

It was much of his professional life working out of Portugal. Worked in hotels as Atlantis Vilamoura, Quinta do Lago Hotel (Orient-Express) Niko Paris, Cipriani Venice Italy, Alexandra Palace in Switzerland,. Opens all the hotels Pestana in Brazil,   Carlton Alvor, Pousadas de Portugal and most recently was executive chef of the Hotel Sheraton Lisboa & SPA, and the Panorama Restaurant his previous professional project, which won several awards during his period there. He embraced the restaurant S.Gabriel since March 2013 as most of its major projects, is a great time to reflect and to approach to the roots, to sites that he knows so well.


With several studies and constant presence at conferences, practices a cuisine with deep roots in regional recipes and so the Tradition is one of its four main lines. The Freshness is another of its lines and that translates into a methodical choice and proper selection of products. Innovation is his third rule. Finally, the factor that he considers the most important in a kitchen, the one that exists in the details, is the TASTE.


Algarve Restaurant

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