Chef Miguel Lourenço

Born in Beja on July 26, 1985, he graduated in Cuisine and Pastry at the Odemira Professional School in 2004. Since childhood, when his grandmother introduced him to pots and pans, cooking became a passion.

After graduation, he began his career with professional internships at Vila Galé Marina and Silver Springs Moran Hotel in Ireland, returning to Portugal to join the Vila Joya’s team, in Albufeira.

Later, after a season at Vila Domilu in Carvoeiro, he accepted the invitation to head “The Olive Tree” at Vale d’Oliveiras Quinta Resort & Spa in 2011.

Passionate about the culinary art and always trying to expand his horizons, in recent years Miguel has gone abroad in search of different knowledge. In 2014 to Scotland, to collaborate with the Executive Chef of Macdonald Resorts, experience that allowed him to have additional methods of work and new trends.
In October 2016, he headed to Cape Verde where he was invited to train new cooking talents in Fogo and May Islands.

It is in 2018 that he embraces a new project as Chief Executive of “Aroma”, the new restaurant of Monte Santo Resort in Carvoeiro.

Later, after a season at Vila Domilu in Carvoeiro, he accepted the invitation to head “The Olive Tree” at Vale d’Oliveiras Quinta Resort & Spa in 2011.

Passionate about the culinary art and always trying to expand his horizons, in recent years Miguel has gone abroad in search of different knowledge. In 2014 to Scotland, to collaborate with the Executive Chef of Macdonald Resorts, experience that allowed him to have additional methods of work and new trends.
In October 2016, he headed to Cape Verde where he was invited to train new cooking talents in Fogo and May Islands.

It is in 2018 that he embraces a new project as Chief Executive of “Aroma”, the new restaurant of Monte Santo Resort in Carvoeiro.

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