From an early age, Wilson Costa was a regular presence in the family kitchen. He grew surrounded by pots, listening to the stories of the flavour and the origin of each product, the legend behind each and every delicacy. Hence, it was not a surprise when by the age of 15 he decided: "I'm going to study to be the best cook". And then he went to the Hotel and Tourism School in Santarém.

Familiar products transport him to the comfort and happiness of his childhood, a feeling he seeks to convey to those who taste his creations, where he champions the seafood he grew up within the Portuguese region of the Oeste. To the traditional flavours, Chef Wilson Costa adds others, more distant, that conquered him throughout time, the Asian flavours. If you can imagine this mix of ingredients and cooking styles with a touch of molecular cuisine, you will understand the reason behind Wilson Costa's success – it is a culmination of many experiences and influences.

The biggest of which – besides his family – was the 3-year period he spent as the right-hand of the Michelin-starred Chef Louis Anjos in the restaurant of the Suites Alba Resort & Spa. But there were more: Wilson Costa has also been in Tágide, a restaurant in Lisbon where he worked with Chef Nuno Diniz, and opened the Macdonald Resort & Spa in Monchique where he headed the Mon-Chic gastronomic restaurant, that was awarded the 2017 revelation prize by the Boa Cama Boa Mesa guide. More recently, Chef Wilson Costa moved to the Vale d'Oliveiras Quinta Resort & Spa, a 5-star resort near Carvoeiro in the Algarve.

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).