After the news of another year of Michelin Star, VISTA Restaurante welcomes a new Pastry Chef. With a path marked by renowned and award-winning restaurants, Carlos Fernandes is the «new bet» of the restaurant located in the Hotel Bela Vista, in Praia da Rocha, and «promises to elevate the experience in the area of sweets and pastries».
Chef Carlos Fernandes says that “it is a great pleasure to be part of the VISTA team and to work directly with João Oliveira, it will be truly enriching from a professional and personal point of view”.
VISTA's kitchen is “a laboratory in which national flavors and aromas are the real stars, so I am truly motivated to actively participate in this movement that VISTA has created. Confectionery and pastry are one of the country's ex-libris, so VISTA also deserves to be the stage for a unique experience in this gastronomic area”.
Carlos Fernandes began his career in 2007, where he worked as an intern at le Méridien Park Atlantic Lisboa (currently Intercontinental Lisboa), after taking his course in Cooking and Pastry at the Lisbon Hotel and Tourism School.
In 2009, he headed to Spain, where he ended up doing an internship in Valencia, at the Alejandro del Toro restaurant, at the time holder of a Michelin Star.
Also in 2009, he made his debut at the Lapa Palace Hotel, in Lisbon, as a second-rate pastry chef. In the first quarter of 2011, Carlos returned to Spain to train with Martín Berasategui, in Lasarte (San Sebastian), holder of three Michelin Stars.
That same year, he went on an internship with one of the best confectioners in Spain, at Pastelarías Torreblanca, owned by Paco Torreblanca.
In 2012, Carlos moved to Tenerife, where he spent a year and a half as a pastry chef at MB Restaurant (with a Michelin Star), located at the Ritz Carlton Abama Hotel & Resort, owned by Martin Berasategui. Until December 2014, Carlos remained in Tenerife, still at the MB Restaurant, now with two Michelin Stars.
In 2015, he returned to Portugal, more specifically to Lisbon, where he joined the team at Restaurante Loco, as a Pastry Chef, where he stayed until 2017.
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