Ocean, the signature restaurant of Vila Vita Parc, provides a gran-
diose fine-dining Michelin experience not only due to the amazing
skills of the chefs but also the attentive staff that guarantees that
each person leaves the restaurant fully satisfied and craving for more.
When we were visiting the resort, we had the opportunity to speak
with Tiago, who is in charge of the supervision of the restaurant and
has quite the experience in the hospitality industry.
Now a proud of Vila Vita Parc’s team for about a year, Tiago worked
for ten years at the Caprice Holdings in London where he improved
his craft immensely and experienced a bit more of a whole new
cultural world. His resumé is certainly impressive as he took a few
courses of table service and bar, then he got a degree in hotel manage-
ment and he also took numerous wine and sommelier courses, mak-
ing him one of the most well- rounded collaborators at the resort.
In regards to the major cultural difference between London and Por-
tugal, Tiago had the following to say,
“The market segment there is exceptional but, due
to the luxury market, there’s a lot of pressure put
on the teams. But we’re very well prepared. The
business volume is very high and stable, with an
average of 60 people at the front of the house and
400 meals served per day.”
HOTELS WE COVET //
TIAGO GOMES
THE RESTAURANT’S SUPERVISOR
Tiago returned to Portugal because he felt like he wanted to embrace
a project in Portugal, a more personal one, one closer to his family
and Vila Vita Parc was clearly the perfect fit, as he explains, “I want-
ed to embrace this project because Vila Vita is a unique hotel unit,
whose purpose is the satisfaction of the client,” assures the supervi-
sor. The experienced supervisor also talked about his responsibilities
within the restaurant. Tiago is the restaurant supervisor and his job
starts backstage where he has to know what will be the operation of
the day or if there are any special requests, “In my day-to- day life, I
supervise the operation, to see if the standards are being followed. I
also receive and give feedback and support the teams during service,”
discloses Tiago.
The most fascinating aspect about Tiago’s work is his ability to orga-
nise everything extraordinarily well in order to be where he is needed
the most, for instance, if a chef needs his support or if there’s a need
for updates regarding guest relations, he is always there to give them.
In addition, what he likes most about his work is the interaction
with clients and even the product itself.
“I think it’s a bit personal, you’re born with it and it
can be encouraged or not. It also has to do with my
education ... We know that in our country, especially
in the Algarve, tourism is the biggest production and
work segment. The taste was natural, but I developed
it,” explained Tiago when asked about of how his
passion and interest for this sector came to be.
