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Louis Anjos *
  • Louis Anjos *

    Louis Anjos was born in Alcanena, a town in the municipality of Minde, Portugal. The first step on his journey to becoming a chef was to enroll in a cookery course at the Hospitality and Tourism School, in Fátima. Following his graduation, in 2000, working life began as a cook in various restaurants in Portugal’s Leiria region.


    In 2008, Louis decided to head south, to the Algarve, where he worked at Vila Vita Parc and Vilalara Resort, both prestigious five-star establishments.


    In April of 2011 he embarked on a new project, working as Executive Chef at Luís Figo’s five-star Suites Alba Resort, where hestayed until mid-2015.


    It was during this time that he began to garner recognition in the nation’s culinary scene, resulting in him being voted Chef of theYear 2012, at the 23rd edition of this competition.


    In order to further develop his knowledge in the field, Louis Anjos gained additional experience by working as an apprentice at“Viajante” in London in 2011 (one Michelin Star) and at “Martín Berasategui” in San Sebastian in 2012 (three Michelin stars).


    During 2016 and 2017, he took the helm of the restaurant at Macdonald Monchique Resort & Spa. The restaurant was named ‘Newcomer of the Year, 2017’ by the prestigious Boa Cama Boa Mesa guide. This period also saw him win the 12th edition of the“Revolta do Bacalhau” competition, in the restaurant category.


    From February 2018 to 2020 Louis was Executive Chef at Restaurant Bon Bon, in Carvoeiro, Lagoa (one Michelin Star).

    Since Novembrer 2020 Louis Anjos has been a Executive chef and F.B Manager at Palmares Ocean Living & Golf resort in Lagos . The AL SUD restaurant, located in the Clubhouse of the Palmares After six months of work at the AL SUD Restaurant, Louis Anjos and his team won a Michelin Star from scratch, being the restaurant with the least time of existence that most quickly received this distinction.


    Louis Anjos is passionate about Portuguese cuisine and its roots. His cooking is deeply inspired by traditional recipes and he alwaysstrives to use products native to the region he is working in.

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