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Chef Vitor Matos

With a professional course divided between Portugal and Switzerland, Chef Vitor Matos started in the culinary arts of the highest gastronomy attending the course of Cooking and Pastry (1992-1995) in Neuchâtel (Switzerland).

In 1995, after finishing the course, he received the first proposal to work in the "Restaurant des Jeunes Rives", but at the end of that year he returned to Portugal. He made his debut as a chef in 1998 at the Estalagem Quinta do Paço in Vila Real, followed by the Hotel da Curia, Grande Hotel das Caldas da Felgueira, Vidago Palace Hotel Golf & Spa, Quinta do Pendão, Tiara Park Atlantic Hotel and Casa da Calçada Relais & Châteaux.

Throughout his almost 20 year career, Vitor Matos was sworn in several contests and guest speaker at various congresses and seminars. He won several awards, including Chef Cook of the Year 2003 (Editions of Taste), Chef of the Year 2013 (WINE Magazine Awards), Best Cook of Portugal (Arctic Gastro Awards) "2011 Chefs de l'Avenir" (Académie International de Gastronomie, Paris).

In his last project he had several distinctions as leader of the kitchen of Largo do Paço, among which stand out 2 Sois in the Repsol Guide, 1 star in the Michelin Guide, "Garfo D'Ouro" of Boa cama Boa Mesa from Expresso Guide, Certificate of Excellence 2014, by TripAdvisor, and the title of Best Restaurant in Europe, by The European 50 Best.com Guide.

Chef Vitor Matos excels in the use of genuine and fresh products of the seasom and region, enhancing his taste buds. The chef's cuisine has Mediterranean influences and presents itself as a mix between tradition and new gastronomic tendencies.

He is also chef at the Antiqvvm  restaurant,  in the old port solar manor.
Today, Vitor Matos is the new Chef and gastronomic consultant at Vidago Palace, where he wings his imagination and technique, products and emotions are present in his creations, and his main objective is to provide a unique and unforgettable gastronomic experience. The Portuguese cuisine revisited is in its essence.

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