Afonso Carvalho

Trought my formation and work experiences I always tried to see different concepts of service. After taking a degree in cookery and food production at Escola Superior de Hotelaria e Turismo do Estoril and a postgraduation in innovation in the culinary arts, I decided to go to a michelin star restaurant in Porto to learn the basis of a very good international kitchen, then I decided to go to Copenhagen to Geranium with 3 michelin stars and nowadays the best restaurant in the world by World Fifty Best, just to understand how a "machine" like that really works and what it takes to get there.

Back in Portugal I decided to have a experience in a 5 star hotel in Lisbon (Corinthia) with more than 500 rooms and several outlets. And finally when I felt ready and capable of conducting my own menu and team I decided to go to Coimbra and realize the dream of being a chef in my hometown. Then I was invited to be a executive chef of Égide Hotels which is a company focused on helping hotels and restaurants with the f&b department, for many the most difficult part to manage in a hotel and it is where I am now, at Oporto, doing the opening of Hotel Bonjardim 560 and restaurant Essences, the hotel has 28 rooms and we have buffet and a la carte breakfast service, as well as a fine dining restaurant and room service 24h.

Executive Chef

Égide Hotels, Porto

Creation and development of menus for hotels (f&b department) and restaurants in Portugal

Management of food costs and orders from that units

Opening of a boutique hotel in Porto (Bonjardim 560) with a restaurant called Essences (fine dining cuisine)

Training and creation of operational procedures

Creation of new concepts and identity for restaurants

Consultancy for restaurants ‐ Identify problems and implement solutions Wine events in the cellar ‐ Prior Convida

Home chef and workshops events

Executive Chef

Passaporte Coimbra, Coimbra

Creation and development of menus for both bar and a signature fine dining cuisine restaurant

Management and training of both kitchen and waiters team Management of food costs and orders control

Recruitment manager

Creation of a network of local producers in order to use only seasonal and local products

Responsible for opening a restaurant and a bar from scratch

Chef de partie

Corinthia Lisbon - Erva Restaurant, Lisbon

Internship

Geranium, Copenhagen

Three michelin stars and best restaurant in the world

Internship

Euskalduna Studio, Oporto

One michelin star

Master in innovation at culinary arts

(Estoril Higher Institute for Tourism and Hotel studies, Lisboa)

Mastery of food techniques and technologies, deepening knowledge of cooking, pastry and bakery

Creation and elaboration of culinary preparations using advanced and innovative culinary techniques, responding to new gastronomic trends Application of different types of ingredients and food products to cuisine, in contexts that influence new trends in cuisine

Work on Food Security concepts from the point of view of Culinary Arts Design and develop environments adapted to specific menus

Develop wine lists and menus accordingly

Creation and development of culinary products from different types of contexts

Integration of knowledge of management, marketing and interpersonal relations in the development of a business, promoting entrepreneurship

Degree in cookery and food production

(Estoril Higher Institute for Tourism and Hotel studies, Lisboa)

Management and organization of food production units in restaurants (traditional, collective, catering, industry)

Gastronomy and Nutrition

Production techniques and food preparation

Hygiene and food safety