The appointment is expected to boost both the resort and the local economy

Renowned Michelin-starred chef Louis Anjos has been appointed head of gastronomy at Verdelago Resort, located in Praia Verde, Castro Marim. His role goes beyond fine dining, becoming a core element of the entire project, with a strong focus on local and seasonal produce and sustainability.

The Portuguese chef is widely regarded as one of the most consistent chefs of his generation, bringing a strong Michelin background to the eastern Algarve resort. He was part of the team at Bon Bon in Carvoeiro, where he helped retain its Michelin star for three years, before opening Al Sud in Lagos. Just six months after launch, the restaurant earned its own Michelin star, which Anjos went on to maintain.

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With a solid track record, his appointment is set to mark a new phase in the resort’s experience, including the development of a coherent and sustainable gastronomic identity that is closely linked to the local community.

Born in Minde, in central Portugal, Anjos trained at the Fátima Hotel School. He has worked at several well-known resorts, including Vila Vita Parc, Vila Lara, Suites Alba and Macdonald Monchique Resort & Spa. In 2012, he won the Chef of the Year competition.

“I accepted this challenge because Verdelago has clear ambition and rare potential in the national landscape,” Anjos said. “The goal is to build a strong, consistent gastronomic offer in the short and long-term with its own identity and superior quality and consistency, capable of becoming one of the main reasons guests choose the resort.”

The project also allows the chef to pursue new professional goals. “Fine dining is a passion of mine, but the true challenge is in creating strong, coherent and lasting projects, with personality and a capacity to evolve over time. Verdelago has all the conditions to do this,” he added.

Beyond the resort itself, the appointment is also expected to benefit the municipality of Castro Marim by supporting local producers, strengthening the regional economy and reinforcing the area’s culinary identity.

By appointing a chef of Louis Anjos’ calibre, Verdelago is positioning gastronomy as a long-term differentiator, aimed at creating lasting value for guests, investors and the wider region.

Article originally published on Portugal Resident.

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