Highlights

Thursday, 29 June 2017 10:36

The Chefs Alexandre Silva (LOCO) and Vincent Farges (Lisbon) are stars of the XtremeGourmet project team

Alexandre Silva (LOCO, Lisbon)

Alexandre Silva is a creative force of nature. Fork Platinum 2017, which distinguishes the best restaurant in Portugal from its Loco the restaurant of Lisbon with * Michelin. The Portuguese know him from the Top Chef program of RTP1, which won in 2012, and since then have accompanied and cherished his work as a cook. Graduated in Kitchen / Pastry, and Management of F & B in the EHT of Lisbon and in Molecular Gastronomy in the Higher Institute of Agronomy, all recognize him the charisma and the daring. It was in the Bocca project, where he was from 2007 to 2012, which began to show his talent and original and innovative ideas in view of the gastronomic panorama of that time. At the same time, he founded the 4th Floor - Experimental Kitchen Project, a platform for answers regarding Portuguese gastronomy, producers, products, techniques and creativity. The same restless spirit takes you to the Alentejo, to inaugurate the Alentejo Marmóris Hotel & Spa as Executive Chef. There, he had total creative freedom and the possibility of directly contacting the producers, of working in the field, to know new products, to try them out. It was a unique experience, which consolidated the way you think about gastronomy. He returns to Lisbon to become Executive Chef of Bica do Sapato and soon after opens his first business, the space Alexandre Silva in the Market, in the Ribeira Market. From here to LOCO, the old dream that took on a life of its own was a natural step.

 

 

 

 

 

 

 

 

Vincent Farges (Lisbon)

Vincet Farges was born in Rillieux-la-Pape in the Rhône-Alpes region of France in 1973. He grew up with the privilege of having a great proximity to nature, with the ritual of choosing garden products directly to the table, with the Diversity of the flavors of fishing and hunting, which marked deeply the way they look at gastronomy.

At the age of 14 he began his training in cooking, committed to marking his presence in this area that fascinated him so much. He passed some of the best French restaurants, Morocco and Greece but the defining moment of his career probably took place in Strasbourg when he was at the celebrated Le Buerehiesel with three Michelin stars, working with Antoine Westermann. It was this chef who put Portugal on the route of Vincent Farges, inviting him to come and lead the kitchen of the emblematic Hotel Fortaleza do Guincho in Cascais. During his ten years as executive chef at this restaurant, Vincent Farges stands out as one of the best gastronomic references working in Portugal, maintaining a solid Michelin star during this period. He was responsible for linking French cuisine to Portuguese products and one of the major players in the modernization of national gastronomy.

 

 

 

 

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