Born and raised in Portugal’s 'fisherman’s village', Figueira da Foz, Chef Bruno Carvalho attended the Escola Superior de Hotelaria e Turismo of Estoril and holds an MBA in Advanced Cooking.
After working in Michelin restaurants and five-star hotels around the world, his success led him to Dubai where he served as Chef the Cuisine at Armani Hotel and Executive Chef of GQ Bar and Vogue Cafe in Dubai. Both graced Gourmet Food Magazine’s Top 7 New Restaurants in Dubai list.
Following his opening of La Cantine du Faubourg, which was considered the best restaurant opening in Dubai, he served as Executive Chef for the Guta Group in the Seychelles. Carvalho returned home to join Verride Palácio de Santa Catarina hotel in Lisbon before becoming Executive Chef for São Lourenço do Barrocal in Alentejo.
As the Executive Chef at Cap Juluca, Carvalho bases the essence of his cuisine on simplicity and respect for flavors, ingredients and traditions.