Tony Martins was born and raised in Venezuela, surrounded by the sweet smell of fresh-baked bread from his family’s bakery. As such, it did not come as a surprise when he showed a precocious talent for the Chef’s life.

In Portugal, and after graduating from Escola de Hotelaria e Turismo de Coimbra, he devoted himself entirely to cooking and, among other places, he worked at the Vintage House Hotel in Pinhão and at the Dom Pedro Marina Hotel in Vilamoura. However, it was not until 2009, when he opened his restaurant Mercado Velho, in Vagos, that he truly fell in love with the kitchen.

In-between his multiple ventures, he had the chance to travel to many countries, try many restaurants, talk with many Chefs, and taste and learn many cuisines. Chef Tony Martins’ long list of gastronomic adventures include trips to Spain, France, Germany, England, Holland, Ireland, Scotland, Belgium, Latvia, Estonia and Russia, of which we highlight his experience at the restaurants Kalku Varti in Riga and Druckwasserwerk in Frankfurt, which impacted him the most.

Today, among other projects, Tony Martins is the Executive Chef at Douro Palace Resort Hotel & Spa. And he continues to live by the motto that a skilled professional must continuously grow and evolve.

Additional information about the Chef

The Chef is available in the geographical areas identified in the filter panel, but can also travel to other locations (in that case, please contact us).