Chef Luís Correia

Luís Manuel Borges Correia was born in August 3rd in 1967 in Faro.

His professional training took place in Paris, at the hotel management school Belliard, between September 1981 and June 1984, in which he was also able to learn about table service, bar and enology.

He finished his training at the Escola de Turismo e Hotelaria de Faro between September 1984 and April 1986.

During that period, the was an intern at the “Grand Hotel Opera” and at the Restaurant Hameau D’Auteuil, both in Paris.

He started his career in Quinta do Lago, most precisely at the Four Seasons Country Club in September 1986, moving to Hotel Quinta do Lago in February 1988. In both, he was a part of their opening. In November 1989 he moved on to the hotel La Reserve in Santa Bárbara de Next, back then the only hotel in Algarve that had won a Michelin star.

Since July 1991, and during 11 years, he was part of the team at the Hotel Sheraton Algarve, once more opening a hotel unit and having at that time several enriching experiences with different types of cuisine, from festivals abroad in Belgium and Dubai to a hotel opening in Zagreb, Croatia.

In 2002 he decided to have his own business, and for an year and a half he managed the Restaurant “Frutos do Mar”, in which he acquired a different view of the hospitality business and gathered some important knowledge.

In December 2003, he integrated the opening team at the Hotel Marriott Praia D’El Rey, in Óbidos.

In May 2004, he was invited to open the Hotel Vila Sol.

Since 2005 he has embraced the enticing project at the Lake Spa Resort as Executive Chef, with the opening of not only a hotel, but also a national hotel chain, Blue and Green.

Within a partnership with Amorim Turismo and an Angolan company in January 2013, he was part of the team that opened the Hotel Samba in Luanda, Angola.
Since March 2018, the Chef works as Corporate Chef for the Blue and Green group, he took management of the Hotel Marriott Praia D’El Rey in Óbidos, accompanying the Lake Spa Resort and working with the synergies with the group’s hotel units, to which belong Vila Lara, Tróia and Quinta das Lágrimas.

During that period, the was an intern at the “Grand Hotel Opera” and at the Restaurant Hameau D’Auteuil, both in Paris.

He started his career in Quinta do Lago, most precisely at the Four Seasons Country Club in September 1986, moving to Hotel Quinta do Lago in February 1988. In both, he was a part of their opening. In November 1989 he moved on to the hotel La Reserve in Santa Bárbara de Next, back then the only hotel in Algarve that had won a Michelin star.

Since July 1991, and during 11 years, he was part of the team at the Hotel Sheraton Algarve, once more opening a hotel unit and having at that time several enriching experiences with different types of cuisine, from festivals abroad in Belgium and Dubai to a hotel opening in Zagreb, Croatia.

In 2002 he decided to have his own business, and for an year and a half he managed the Restaurant “Frutos do Mar”, in which he acquired a different view of the hospitality business and gathered some important knowledge.

In December 2003, he integrated the opening team at the Hotel Marriott Praia D’El Rey, in Óbidos.

In May 2004, he was invited to open the Hotel Vila Sol.

Since 2005 he has embraced the enticing project at the Lake Spa Resort as Executive Chef, with the opening of not only a hotel, but also a national hotel chain, Blue and Green.

Within a partnership with Amorim Turismo and an Angolan company in January 2013, he was part of the team that opened the Hotel Samba in Luanda, Angola.
Since March 2018, the Chef works as Corporate Chef for the Blue and Green group, he took management of the Hotel Marriott Praia D’El Rey in Óbidos, accompanying the Lake Spa Resort and working with the synergies with the group’s hotel units, to which belong Vila Lara, Tróia and Quinta das Lágrimas.

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