With a professional background divided between Portugal and Switzerland, chef Vitor Matos began his culinary career with a Cooking and Pastry course in Neuchâtel, Switzerland. In 1995, after graduating, he receives his first invitation to work at the “Restaurant des Jeunes Rives”, but at the end of that same year he returns to Portugal. He makes his debut as an executive chef in 1998 at the Estalagem Quinta do Paço, in Vila Real, followed by the Grande 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 almost 20 years, Vitor Matos has been a judge for several competitions and a speaker in several different conferences and seminars. He has been awarded with several distinctions such as the title of "Cook of the Year 2003" (Edições do Gosto), "Executive Chef of the Year 2013" (WINE Magazine Awards), "Portugal's Best Cook 2014" (Arco Atlântico Gastro Awards) as well as the “Prix Chefs de l’Avenir 2011" (Académie Internacional de Gastronomie, Paris).
In its last project he was awarded with several distinctions as a kitchen leader at Largo do Paço, amongst which 2 Soles from the Guia Repsol, 1 Michelin star, 1 “Garfo D’Ouro” from the Guia Boa Cama Boa Mesa, the 2014 Certificate of Excellence by TripAdvisor and the title for Best European Restaurant by the The European 50 Best.com Guide.
Chef Vitor Matos is known for using seasonal, local, genuine and fresh products, enhancing its flavour. Its cooking is based on mediterranean influences and presents itself as a mix between tradition and the new gastronomical tendencies.