i. Biography
The Climb
Cookery training at Fátima Hotel School gave Louis Anjos a formal base before service kitchens took over. His first post, as cook in the Leiria region in Leiria region, Portugal (from 2000), put that training into repetition, pace, and production. The work established the pattern that follows many kitchen careers: show up, hold the line, and build judgment through service rather than talk. From 2008, cook roles at Vila Vita Parc in Algarve, Portugal and Vilalara Resort in Algarve, Portugal placed Anjos in larger hospitality operations with more moving parts and tighter expectations. By 2011–2015, that progression had reached Executive Chef at Suites Alba Resort in Algarve, Portugal, where responsibility widened from station-level execution to kitchen leadership.
Signature
Momentos Únicos is Louis Anjos's named signature dish. The title signals a dish built to hold attention at the point of service, giving a name to the kind of moment kitchens are often trying to make repeatable. As a signature, it serves as a clean marker of style: one fixed point in a career defined more by role and responsibility than by ornament.
Recognition
Chef of the Year (CCA) (2012) marks Louis Anjos's public recognition after a career that had already moved from Fátima Hotel School in 2000 through the Leiria region and into the Algarve. The award records standing within the trade, not as a starting point but as acknowledgment of work already accumulated across service, progression, and leadership.
Profile updated July 2026
FAQ
Asked of Louis
Where did Louis Anjos train or study?
Louis Anjos trained at Fátima Hotel School.
What recognition has Louis Anjos received?
Chef of the Year (CCA) (2012).
