Hugo Simões obtained his Grand Diplôme in 2010. He then worked in several establishments in Europe before taking a place as chef in a 4 star hotel in Portugal.
Interview with Hugo Simões
What made you want to study in this field?
In 2009 I finished my hotel management bachelor and wanted to follow my dream to become a chef. I wanted to travel abroad and to experience professional training, and Le Cordon Bleu Paris gave me the opportunity to do so.
What is your favourite memory from your adventure at Le Cordon Bleu Institute in Paris?
The memories of learning all the cooking and pastry techniques.
Could you tell us briefly about your career path?
After Le Cordon Bleu, I did an internship at Bernard Loiseau, and then another one in Brussels at Sea Grill. After this, I worked For Raymond Blanc in the UK, Thierry Duhr in Luxembourg and José Avillez in Lisbon, Portugal, as a sous chef. I then travelled to Australia in search of new flavours. Now I´m a chef at Feelviana, the first sports hotel in Portugal.
What advice would you give to future cuisine students?
They should be humble and hard working.
What are your plans for the future?
Maybe teaching and opening my own restaurant.
