Flávio Silva has been chef at O Buke Restaurant in the Villa Pampilhosa Hotel**** since 2012, and this is the third time that he has participated in the Chef of the Year competition, demonstrating regional haute cuisine and signature dishes, and taking with him the Aldeias do Xisto brand and traditional cuisine.
CHEF OF THE YEAR COMPETITION
The Chef of the Year competition is divided into three regional stages, the South and Islands, North and Centre stages, in which the jury selects the 4 competitors with the best scores in each region and who go forward to compete in the Regional Competitions (South/Islands, Lisbon and North/Centre), for a total of 12 stages. Flávio Silva was one of those selected for the regional stages.
For each region, 2 substitutes will be selected to be called in case of withdrawal or disqualification of a competitor.
2015 COMPETITORS
-1st Lisbon Regional Stage (3 March - Lisbon Hotel and Tourism School)
• Martin Schreiner- “O Talho” Restaurant
• Tony Martins- Iguarias Sábias Catering - Figueira da Foz Casino
• Miguel Silva- Hotel Tivoli Coimbra
• Ricardo Raimundo - Fátima School of Hotel and Tourism
Ricardo Raimundo won this stage, the 1st Honourable Mention went to Duarte Eira from Sal Poente Restaurant and the 2nd Honourable Mention went to Alexandre Rosa from Hotel D. Henrique.
- 2nd Stage North/Centre (06 March - Oporto Hotel and Tourism School)
• Vitor Adão - Douro-Lamego School of Hotel and Tourism
• Flávio Silva - Villa Pampilhosa Hotel****
• Alexandre Rosa - D. Henrique Downtown Hotel
• Duarte Eira - Sal Poente Restaurant
Vítor Adão from the Douro-Lamego School of Hotel and Tourism won this stage, the 1st Honourable Mention went to Duarte Eira from Sal Poente Restaurant and the 2nd Honourable Mention went to Alexandre Rosa from Hotel D. Henrique.
- 3rd Stage South and Islands (10th March - Faro Hotel and Tourism School)
• João Viegas- São Gabriel Restaurant
• Rogério Bento - Salgados Dunas Suites
• Maurício Vale - Eden Restaurant
• Paulo Carvalho - “A Cevicheria” Restaurant
1st place went to João Viegas from São Rafael Restaurant, 1st Honourable Mention went to Paulo Carvalho from A Cevicheria, and 2nd Honourable Mention went to Rogério Bento from Nau Salgados Dunas Suites.
All candidates competed with a complete menu (starter, fish dish, meat dish, and dessert) using the following ingredients:
- Salted dried cod from Norway;
- Veal;
- Apple;
The National Final Stage will be held on a date to be announced, with the 6 finalists in the Regional Competitions again preparing a final menu that includes the obligatory main proteins. The final menu has no set ingredients but must consist of a Starter, Fish Dish, Meat Dish, and Dessert.