Chef Bruno Viegas

Bruno Viegas was born in November 27, 1977, in S. Brás de Alportel and started his cooking and pastry training in 1997 at the School of Hospitality and Tourism of the Algarve, a course that ended in the year 2000.

In that same year he joined the kitchen team of the five-star Vila Vita Parc hotel at Armação de Pêra, where he held a curricular stage and was in constant progression, passing through all sections of the various restaurants until 2004.

After becoming a departure chef at the five star hotel Ria Park in Vale do Lobo as, he is invited to open the new Amorim Group project, The Lake Spa Resort, in 2005.

Here he began as the kitchen sub-chef, and leads the main kitchen team of the hotel as well as the restaurant Gustatio.

In 2007 he participates in the final of the Chef Cook Contest of the Year.

In 2008 he is promoted to executive sub-chef of The Lake Spa Resort and in 2009 he is considered one of the 20 Chefs of the future by The Editions of Taste, in the special edition of the 20th anniversary of the Intermagazine

In January 2010 he was invited to join the Tivoli Hotels & Resorts F & B team to supervise the kitchen of the newly opened five-star Tivoli Victoria Hotel as well as The Residences at Victória Golf Club in Vilamoura.

In 2012, the EMO Restaurant is awarded the first Gold Fork of the “Boa Cama Boa Mesa” Guide from Expresso newspaper, which is repeated over the next three years, as well as the recommendation in the prestigious Michelin Guide.

In January 2016, he took the lead in the kitchen team of the Hotel Tivoli Victoria and the EMO Gourmet Restaurant becoming the EXECUTIVE CHEF. In November Bruno travels to Sri Lanka, on a cross-exposure experience visiting Anantara Peace Haven Tangalle Resort and Anantara Kalutara Resort.

In April 2017 he made part of the team that inaugurated the Anantara Vilamoura Algarve Resort, debuting with his talented gastronomic team the genuine luxury of the first Anantara in Europe.

After becoming a departure chef at the five star hotel Ria Park in Vale do Lobo as, he is invited to open the new Amorim Group project, The Lake Spa Resort, in 2005.

Here he began as the kitchen sub-chef, and leads the main kitchen team of the hotel as well as the restaurant Gustatio.

In 2007 he participates in the final of the Chef Cook Contest of the Year.

In 2008 he is promoted to executive sub-chef of The Lake Spa Resort and in 2009 he is considered one of the 20 Chefs of the future by The Editions of Taste, in the special edition of the 20th anniversary of the Intermagazine

In January 2010 he was invited to join the Tivoli Hotels & Resorts F & B team to supervise the kitchen of the newly opened five-star Tivoli Victoria Hotel as well as The Residences at Victória Golf Club in Vilamoura.

In 2012, the EMO Restaurant is awarded the first Gold Fork of the “Boa Cama Boa Mesa” Guide from Expresso newspaper, which is repeated over the next three years, as well as the recommendation in the prestigious Michelin Guide.

In January 2016, he took the lead in the kitchen team of the Hotel Tivoli Victoria and the EMO Gourmet Restaurant becoming the EXECUTIVE CHEF. In November Bruno travels to Sri Lanka, on a cross-exposure experience visiting Anantara Peace Haven Tangalle Resort and Anantara Kalutara Resort.

In April 2017 he made part of the team that inaugurated the Anantara Vilamoura Algarve Resort, debuting with his talented gastronomic team the genuine luxury of the first Anantara in Europe.

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