With a professional career divided between Portugal and Switzerland, Chef Vítor Matos started in the arts of confection of the highest gastronomy, attending the Cooking and Pastry course (1992-1995), in Neuchâtel (Switzerland).
In 1995, after finishing the course, he received his first proposal to work at the “Restaurant des Jeunes Rives” but at the end of that year he returned to Portugal. He debuted as a chef in 1998 at Estalagem Quinta do Paço, in Vila Real, followed by stints at 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 his nearly 20-year career, Vítor Matos has been a juror in several competitions and a guest speaker at various congresses and seminars. As a cook, he won several distinctions, among which stand out the titles of Chef of the Year 2003 (Edições do Gosto), Chef of the Year 2013 (WINE Magazine Awards), Best Cook in Portugal 2014 (Arco Atlântico Gastro Awards) and the “Prix Chefs de l’Avenir” 2011 by the (Académie International de Gastronomie, Paris).
In his latest project, he received several distinctions as kitchen leader at Largo do Paço, including 2 Suns in the Repsol Guide, 1 star in the Michelin Guide, “Garfo D’Ouro” in the Boa Cama Boa Mesa do Expresso Guide, Certificate of Excellence 2014, by TripAdvisor, and the title of Best Restaurant in Europe, by The European 50 Best.com Guide.
Chef Vítor Matos excels in the use of seasonal and regional products, genuine and fresh, enhancing your palate. The Chef’s cuisine has Mediterranean influences and presents itself as a mix between tradition and new gastronomic trends.
Now his most recent project is the Antiqvvm restaurant in the old port wine manor, chef Vítor Matos gives wings to his imagination and where technique, products and emotion are present in his creations and whose main objective is to provide a unique gastronomic experience Is unforgettable.
Currently, chef Vítor Matos is also head chef and gastronomic consultant at Vidago Palace, where revisited Portuguese cuisine is at its core.