We use cookies to enhance your experience in the Algarve Chefs Week website. Read our Privacy Policy to learn more about this. By continuing to navigate this website you declare that you agree with our Privacy Policy and use of cookies.

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.