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.

O website do Algarve Chefs Week utiliza cookies para melhorar a sua experiência de navegação. Ao clicar em "Aceitar" dará o seu consentimento para a sua utilização. mais informação

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close