Benoît Sinthon

Chef Benoît Sinthon's culinary philosophy is deeply rooted in a profound connection to the local bounty of Madeira, an island he now considers home, both culturally and gastronomically, after living there for 16 years. His formative years, spent assisting his grandmother in Marseille with market visits and kitchen duties, instilled in him an early and lasting desire to eat well and appreciate fresh, quality ingredients. His approach is characterized by a "best of the Iberian Peninsula" style, executed with impeccable French technical mastery, yet always with a commitment to lightness. Sinthon emphasizes the critical importance of a chef consistently observing and engaging with the products available in their immediate surroundings. This philosophy translates into active collaboration with local farmers and fishermen, as well as leveraging the produce from the PortoBay hotel group's own organic garden. He believes in showcasing the best of Madeira, transforming humble, local ingredients—from the earth and the sea—into refined culinary experiences. Sinthon's vision for Il Gallo d'Oro is to make it a vibrant showcase for Madeira's finest produce. He champions innovative methods like crafting homemade island fruit vinegars, garden vegetable pickles, fish brines, 100% Madeiran fish sausages, preserves, and even specialized swordfish bottarga and caviar. This dedication to local products extends to his desire to share the culinary journey with his guests through initiatives like a 'Chef's Table,' where the cooking process, techniques, and philosophy are openly shared, fostering a 'shared pleasure' (Un plaisir partagé!). Ultimately, his work is a "carta de amor à ilha," constantly inspired by the diversity and quality of ingredients that arrive daily from Madeira's land and sea. Chef Benoît Sinthon's signature approach marries an impeccable French technical foundation with a profound respect for Madeiran ingredients and Iberian flavors, consistently aiming for lightness in his creations. He is known for elevating simple, local ingredients through precise interpretation, execution, and presentation. His technical mastery is evident in his innovative use of local products, such as crafting homemade vinegars from island fruits, brining local fish, and developing unique Madeiran fish sausages. He focuses on allowing the intrinsic quality of the ingredients to shine, presenting them in a way that respects their origin while transforming them into high cuisine. His most legendary signature dish mentioned is the **Organic Chicken**, notably featuring a corn stack sourced directly from The Cliff Bay's own vegetable garden, illustrating his commitment to hyperlocal sourcing and elegant presentation.

Career

• Executive Chef at Il Gallo d'Oro, Funchal