Chef Bruno Oliveira

Born in 1983, Bruno started his professional background at the Professional School for Hotel Management and Tourism in Lisbon; His first work experience begun in Lisbon, at BBC, the new  and recently open SUD Lisboa; he also worked at Hotel Vila Rica, hotel Sana Lisboa; While working at Lisbon Cultural Centre, his first big opportunity as Head Chef arrived and Bruno started to work as executive chef at  a restaurant called Kaetanos in Luanda; this experience allowed him to return to Portugal, this time to the be the head chef of  CGD club restaurant;

Epica Sana Luanda followed, where he remained during 4 years, returning to Portugal to work at the casino hotel of Chaves; the Marriott Praya d’El Rey hotel has a part of his journey, now allowing a new  opportunity at the Hotel Dona Filipa as the Executive Chef.

As far as gastronomic influences are concerned, the chef emphasizes the Mediterranean cuisine as the one that seeks to improve the greater diversity of ingredients, which allows infinite creations.

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