Developed his passion for cooking from an early age inspired by his Italian grandmother who used to take him to the Vieux Port in Marseille to teach him how to choose fresh fish . .. this was the beginning of a long love affair. Benoît Sinthon’s professional career is rooted in France where he gained eclectic experience in diverse restaurants including “Rochegude” and “Joigny”, both belonging to the Relais & Châteaux group and distinguished with 1 and 3 Michelin stars respectively. Having worked at Reid’s Hotel in Madeira in 1994, he returned to the island in 1998 to work first at the Savoy Hotel and then at Casa Velha do Palheiro. In 2004 he took on the position of Executive Chef of The Cliff Bay, a member of the Porto Bay Hotels & Resorts group. Four years later his work in the hotel’s gourmet restaurant – Il Gallo d’Oro – was distinguished with its first Michelin star. Vegetables, fruits, aromatic herbs and flowers from the region, highlight the key role fresh produce plays in his cuisine combined with high quality products from various other regions of the Iberian Peninsula.