Chef André Basto

A true Oporto man.

He begins his training in cooking and pastry at the Escola de Hotelaria e Turismo do Porto. Once finished, he begins his degree in Food Production for Catering at the Escola Superior de Hotelaria e Turismo do Estoril.

Among his experiences, he counts on several stints in national and international reference hotels, like Hotel Le Bristol Paris with 3 Michelin stars, Franska Matsalen Grand Hotel Stockholm, Quinta de Catralvos, Porto Palácio Congress Hotel, CarltonLife, Hotéis Blue & Green, The Lake Resort, Tróia, Design Hotel and River Cruises DouroAzul. In 2014 he becomes part of the team in Tivoli Marina de Vilamoura as an Executive Sous-Chef, taking on the role as Executive Chef in November 2016.

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