COVETED MAGAZINE PAGE 99
HOTELS WE COVET
Isaurinda Pires – Mizu Restaurant Chef
Isaulinda is a chef at the Mizu Restaurant in Vila Vita Parc, and she
works there since 2001. According to Isaulinda, Vila Vita has been
constantly evolving. “One of the good things that Vila Vita has is
the organization of training lessons for the workers, which allows
us to be in constant evolution.” Sushi is their strong suit within
the Mizu restaurant. They work with high-quality products and
are always receiving amazing feedback from their customers. They
are definitely at the right track.
Lukas Neves – The House Bar’s Bartender
Lukas Neves is a bartender at the House Bar at Vila Vita Parc and he
has been working there for 6 years. According to Lukas, when he was
younger, the world of the hotel business never fascinated him. But
what once started just for fun, soon began to be a passion. He took
a course at the hotel school and started to work at Vila Vita when he
was 18 years old.
Vila Vita has become Lukas’ second home and they are open all year.
Their priority is the bar and they consider their cocktail bar unique.
His focus has changed in the last few years, for Lukas, the cocktail
presentation is very important and it sells as much as a beautiful dish.
“I consider the service and hospitality more important
than the cocktail itself. The cocktail may be incredible,
but what really remains is the experience.”
“The world of cooking is not easy, but I give
myself completely to the kitchen, I am very
pleased to be able to give the customers food
that will satisfy them.”
According to Isaulinda, it’s very important that the entire
team works in the same direction. But for that, there must be
affirmation and the certainty of what you want. It’s not only
necessary to know how to cook, but also it’s very important to
listen, respect and work.
According to Lukas, a lot of people ask themselves if it’s really
worth it, and he explains that is totally worth it because it’s a
luxury experience and for him, that is what really remains.
