“Since I was a kid I remember helping my mother cooking all types of pastry, but never imagined myself becoming a Pastry Chef”- Roberto Horta.
Roberto Horta started working at an early age in pastry, due to his sister’s influence, and nowadays he is the pastry chef of the Conrad Algarve. His career started in home-made pastry shops and after several courses, workshops and words of encouragement from his teachers he began working in the hotel industry.
His first experience in a pastry kitchen of a hotel was Sheraton in 2004 and from there he moved to Vila Sol Spa & Golf Resort. Roberto’s biggest career challenge was in Angola with the opening of the Hotel Nempanzu. Our pastry chef returned to Portugal and was offered a place I the Conrad Algarve’s team. From the beginning his work was always noticed and gained international recognition when Roberto was invited to represent Conrad Algarve in the Hilton Owner Conference 2014 in Orlando, where the best chefs of the Hilton chain were present to represent the best hotels.
Apart from the delicateness required as a pastry chef, Roberto is full of surprises. He also likes adventurous sports such as the risky picking of goose barnacle, that grow on ocean swept trechorous rock faces, scuba diving, hunting or even spearfishing. As a typical and traditional Algarvian, Chef Roberto gives priority to local products, integrating them in all his recipes.
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