Vítor Matos

Chef Vítor Matos's culinary philosophy is deeply rooted in a blend of personal integrity, collaborative spirit, and a relentless pursuit of unique, emotionally resonant dining experiences. He explicitly states, "Eu não vivo a pensar no Guia Michelin. Vivo a pensar em mim e nas equipas," emphasizing a focus on self-improvement and empowering his teams over external accolades. This ethos underpins his belief that a restaurant's success is a collective achievement, with the chef serving as a guide rather than a sole star. He champions creative freedom within his kitchens, empowering his staff to innovate and contribute, fostering an environment where ideas are nurtured, not "castrated." Matos also advocates for a "cozinha de proximidade," where diners feel connected to the culinary process and the chefs themselves, ensuring an authentic and "real" interaction free from performative pretense. His approach to ingredients is consistently centered on "produto, sabor, qualidade, frescura." He stresses the importance of focusing on raw materials "sem a estragar" (without spoiling them). While his concepts vary, from the cosmopolitan 2Monkeys with its global influences to the Oculto's strong emphasis on local, sustainable seafood, the respect for the product remains paramount. In landlocked regions like Vidago Palace, he naturally shifts focus to "produto da terra, menos peixe, mais carne, mais fumeiro." He believes in letting the quality of the ingredients shine through, aiming for "rich and flavourful kitchens" where taste takes precedence, even as presentation remains important. Matos envisions a future for Portuguese gastronomy where traditional cuisine receives Michelin recognition, believing it's "o que nos distingue dos outros." He plans to open traditional, "pure and hard" pot-and-pan restaurants, indicating a desire to celebrate his roots. He views his role as passing on knowledge and opportunities to young chefs, recognizing their energy and fresh perspectives as vital for the evolution of the culinary scene. His personal definition of luxury — "the best of everything, living and being in the best way, and providing that to others" — reflects a holistic approach to his craft, extending beyond the plate to the entire dining experience and the well-being of his teams. His life motto, "Family, friends, good food and good wine always," encapsulates the personal values that drive his professional passion. Chef Vítor Matos exhibits a diverse and highly adaptable technical style, tailoring his approach to the unique identity of each restaurant. While Antiqvvm is characterized by a "cozinha tecnicamente mais difícil, [com] muitos elementos," his 2Monkeys concept embraces a "rock'n'roll" freedom, presenting "alta cozinha num estilo mais descontraído" through a direct, intimate counter service where "tudo acontece ao vivo." He acknowledges a "cozinha de poucos passos, de base Escoffier" at 2Monkeys, focusing on precision and clarity. Matos adeptly fuses traditional and modern techniques, stating that he cannot dissociate himself from either, as traditions honor origins while advanced methods allow him to "go further, keep me current, follow and exceed expectations." He defines his overarching culinary signature as "sempre uma cozinha emocional," designed to "mexer com os sentidos, que não mexa com as pessoas," whether through recreating memories, evocative aromas, or profound table experiences. His approach to plating and flavor emphasizes "produto, sabor, qualidade, frescura" as essential, with dishes designed to showcase ingredients "no máximo do seu sabor, em combinações originais." At 2Monkeys, his "fun fine dining" concept is evident in its interactive service and inventive dishes, often drawing from Asian influences. Notable signature creations mentioned include a unique "chawanmushi, um pudim típico do Japão, feito com caldo de cebola, soja, ovo e sal," complemented by a complex assembly featuring "pickle de cebola pérola caramelizada, uma noz fermentada, avelã torrada, gelado de amêndoa, óleo de sementes de abóbora e para finalizar, avelã ralada." Another standout is the "waffle de massa fermentada durante 24 horas, com Alpenkaviar, crème fraîche e caviar." The menu also features sophisticated interpretations of ingredients like "caviar Oscietra da Áustria," "enguia fumada de Guipozkoa (País Basco) bem acompanhada por beterraba e ficoide glacial," "raia salgada de Aveiro [em] molho pil-pil e com plâncton," and "gamba roxa do Algarve marinada em mirim e o lírio dos Açores em molho de ostra e yuzu." His "manteiga, com anchovas," served with "pão de trigo barbela," is a thoughtful homage to classic flavors, reimagined.

Career

• Training & First Professional Steps at Switzerland, International
• Chef at Grande Hotel da Curia, Portugal
• Chef at Vidago Palace Hotel Golf & Spa, Vidago
• Chef at Estalagem Quinta do Paço, Portugal
• Chef at Grande Hotel das Caldas da Felgueira, Portugal
• Chef de Cozinha (2005) at Hotel Le Meridien Park Atlantic Porto, Porto
• Executive Chef at Largo do Paço, Casa da Calçada, Amarante
• Executive Chef at Antiqvvm, Porto
• Executive Chef at Blind, Porto
• Executive Chef at Oculto, The Lince Santa Clara, Vila do Conde
• Executive Chef at 2Monkeys, Torel Palace Lisboa, Lisbon
• Executive Chef at Black Pavilion, Torel Palace Lisboa, Lisbon
• Executive Chef at Schistó, Torel Quinta da Vacaria, Peso da Régua
• Supervising Chef at 16 Légoas, Torel Quinta da Vacaria, Peso da Régua
• Gastronomic Director at Vidago Palace Hotel, Vidago
• Gastronomic Director at Casa de Chá do Hotel Pedras Salgadas, Pedras Salgadas
• Chef Consultant at Hool, Hotel da Oliveira, Guimarães
• Chef/Owner (Opening 2026) at New Project (First in Own Name), Vila Real
• Chef (Opening 2026) at Cucina di Toscani, Porto
• Chef (Opening 2026) at New Japanese Restaurant, Porto