Verdelago Resort, located in Praia Verde, announced the appointment of Louis Anjos as the new chef, a role he will take on starting this month. The integration of the chef marks a new phase in the resort’s development, consolidating gastronomy as one of the structuring pillars of the experience offered to guests and the project’s positioning at national and international level.
Recognized as one of the most consistent Portuguese chefs of his generation, Louis Anjos assumes the leadership of a gastronomic project with its own identity, developed in a coherent, sustainable way and deeply linked to the territory. Verdelago’s option involves valuing gastronomy as a transversal component of the experience, based on the product, seasonality and authenticity, and not just as an author’s exercise or traditional fine dining.
Distinguished path and strategic vision for the resort
With a career distinguished by the Michelin Guide since 2018, Louis Anjos has been associated with several reference projects in the Algarve. At the Bon Bon restaurant, he was part of the team responsible for maintaining the Michelin star for three years and, at the Al Sud restaurant, he won his first star just six months after opening, a distinction he maintained in subsequent editions.
Born in Minde, in the municipality of Alcanena, he began his professional career in 2000, after completing his training at the Fátima Hotel Management School. He worked at several renowned hotel units, such as Vila Vita Parc, Vila Lara Resort and Suites Alba Resort, and in 2016 took on the role of executive chef at the Macdonald Monchique Resort & Spa. In 2012 he won the Chef of the Year competition.
The choice of Louis Anjos reflects a clear strategic decision by Verdelago, which intends to affirm gastronomy as a factor in differentiating the destination and enhancing the guest experience, privileging short supply chains, regional producers and responsible practices.
Regarding this new challenge, Louis Anjos emphasizes that “I agreed to join the project because I recognized a clear ambition and a rare potential in the national panorama”, adding that “the challenge is to build, in the short and medium term, a gastronomic offer with its own identity, superior quality and consistency”.
The chef also highlights that “gastronomy will be a structuring element of Verdelago’s experience and positioning”, stressing that, although fine dining continues to be a passion, “the real challenge lies in creating strong, coherent and lasting projects, with personality and the ability to evolve over time”.
The integration of Louis Anjos also represents a contribution to the municipality of Castro Marim, reinforcing the resort’s connection to the territory and the gastronomic identity of the eastern Algarve, with an impact on the appreciation of food heritage and the sustainable dynamism of the local economy.
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