- Portugal

- Fausto Luigi Airoldi


- Level A,Judge

- From 2008-07-01 To 2013-06-30
- From 2014-08-05 To 2019-08-04

Educational Qualifications


1969 – 1971 Primary School, Luis de Camões, Beira, Mozambique
1971 – 1972 Primary School, Valadares, Porto, Portugal
1973 – 1974 Marist Brothers, Maputo, Mozambique
1975 – 1976 Yeoville Boys Primary School, Johannesburg, South Africa
1977 – 1981 King Edward VII High School, Johannesburg, South Africa
1982 University of the Witwatersrand, Johannesburg, South Africa – 1st year Nuclear Physics
1983 – 1984 Hotel School, Witwatersrand Technikon, Johannesburg, South Africa – National Higher Certificate in Commercial and Industrial Catering

    • Various continuous educational courses in:

    • Word, Excel, PowerPoint, Calcmenu

    • Marketing

    • Sales techniques

    • Quality Control

    • Hygiene: Principles of HACPP

    • Nutrition


Work Experience


2006 - to date Chef patron of restaurant Suite, 60 pax Food and Dance gourmet restaurant at Casino Lisboa, Parque das Nações, Lisboa. Also running Spot Lx, 120 pax seater ecclectic bristro and Atrio Casino 100 pax seater Steak and tapa bar
2001 - 2005 Executive Chef of Restaurante Bica do Sapato consisting of a Gourmet Restaurant, Cafetaria with Bistro style service and a Sushi Bar. It is an overall seater of 350 pax.
1999 – 2001 Executive Chef of the Regency Hotels & Resorts Group, Funchal, Madeira Island. Running 3 Hotels of the Group, ( 1 ***** and 2 ****), 2 in Funchal and 1 in Lisbon and a city center 180 seater Bistro and Coffe Shop.
1994 to 2002 Left the full-time employ of Knorr-Caterplan at the end of 1993, but continued my services as a Culinary Consultant working mainly with Marketing, Product Development and providing professional expertise for the Chef Service.
1990 – mid 1999 Involved in a small Food Business doing sandwiches and salads for Convenience shops. In 1996, set up a bigger operation working as a Central kitchen for some Pizza Restaurants, Convenience Shops, Supermarkets and Hypermarkets. Involved as a partner and responsible for Marketing and Product Development.
1998 H2O Restaurant, Ocean Pavilion, EXPO ´98 Lisboa, a year long project with responsibility for creating a concept based on a Gourmet Seafood Restaurant to serve during the EXPO ´98 – LISBOA, which ran from May till September. Work involved decorating, choosing equipment, planning menus, hiring staff, training staff, implementing stock and hygiene control systems, oversee all aspects of the running of the restaurant with 16 Chefs and 34 bar, lounge and administration staff. After September, changed the concept to a Self-service as required by contract of the Oceanarium Lisboa.
1997 – 1998 Consultant to the largest distribution Hypermarket Chain Modelo Continente setting up a new area of Take-aways in all major Hypermarkets of the Chain. Responsible for planning the preparation kitchens, introduction to assembly cooking, staff training, hygiene training, and product selection. Set up a recipe station with CALCMENU software.
1996 - 1997 Hotel Quinta do Lago , Orient Express, Algarve, Executive Chef in this 5 Star Establishment, running two Gourmet restaurants, Pool Bar area, Banqueting. Contracted to organise kitchen, implement new menus, train staff and implement hygiene system of control.
1993 – 1995 VALEZA, Lda Executive Chef and Partner of this Company which ran all Catering outlets at Centro Cultural de Belém, an Exhibition and Congress Centre with $ 3.000.000 F&B turnover per year.. Catering outlets are: 60 Seat Gastronomic Restaurant A COMMENDA; Cafeteria QUADRANTE, self service serving average 400 pax per day; Banqueting Hall for 250 sitting and 500 standing; other catering facilities from 600 – 2500 pax; Main Bar area with snacks and Afternoon Tea; 3 other small snack areas around auditoriums and exhibition areas. Kitchen Brigade of 18 chefs. As we opened this space from the beginning, I was involved in General Kitchen Organisation, Setting systems for Stock Control, Hygiene Control, Training Staff, Setting menus for restaurants and Banqueting, Planning all equipment and negotiating with suppliers. I left in 1995 as executive chef and remained a Partner until August 1998.
1992 – 1993 KNORR Portuguesa, S.A. affiliate of Unilever Bestfoods, was asked to set up a Chef Service working together with Marketing, Sales and Distribution. Responsible for internal training, product development for the product range of Knorr.
1991 – 1992 Restaurant Bohémia, Santos, Lisboa as Head Chef of an 85 pax Restaurant, 50 pax Beer Hall and Bar. Planned and standardised all aspects of this new franchising of Beer Hall Restaurants owned by the National Brewers . When it was sold, the concept of the new owners did not comply with my interests.
1990 – 1991 Gastronomic Restaurant Gare Maritima, Alcantra, Lisboa, Head Chef and Trainer with a Brigade of 5 Training Chefs. Ran this Restaurant School with 15 trainees, continuing hands-on training. Responsible for planning menus, training sessions, general kitchen organisation. Ran an 80 Seat Gourmet Restaurant and Banqueting Hall for 850 pax and outside catering.
1990 Restaurant Mercearia, Cascais, Portugal, Contract for 3 Months to open a restaurant, train Staff and implement a Bistro concept.
1988 – 1990 Restaurant A Varanda, Balaia, Albufeira, Algarve, Chef Concessionaire responsible for Managing all areas, Train Staff, Plan and Control stocks, menus and quality.
1986 – 1989 Restaurant Como Sequeira, Lisboa Portugal, Chef and Partner of a 40 seat restaurant, also did Catering with exclusive accounts such as: South African Embassy, American Embassy, Sunsilk Account, J. Walter Thompson, ….
1985 Taylor’s Coffee-Shop, Sandton City, South Africa, Chef with a brigade of 16 Woman Cooks
1983 – 1984 Trained at various Hotels with member of the South –African National team in preparation for participation at IKA HOGA ´84 as a member of the South African Chefs Association Junior team.
1982 – 1983 The Hut Restaurant: Night Shift Chef and also ran a small Catering with School Colleagues called Silver Spoon, catering for weddings, cocktails and product launches.
1981 – 1982 Pick ´n Pay Catering Division: Buffet Supervisor and waiter




1996 Participated in a book ``Salmon of Norway´´ with 10 other chefs with 6 recipes of my own
1996 – 1997 Invited by the National Post Office to launch 12 stamps with photographs of traditional dishes plated by me
1997 Post office launched a book of my plated recipes
Since 2002 Guest Chef with Theme Recipe of Intermagazine, Professional Monthly Magazine for Restaurants, Hotels and Bakery


Professional Associations

    • Member of the South African Chefs Association since 1982


    • Affiliated to World Federation of Cooks Societies - International Juri


    • Portuguese Chefs Association – ACPP:

        • Vice President 1990 ACPP

        • President 1991 – 1997 ACPP

        • Chairman 1997 to 2004 ACPP

        • President of National Juri


    • Member of EUROTOQUES since 1991


        • Executive Comissioner, Portuguese National Gastronomy Commission


    • European Director, World Federation of Cooks Societies ( WACS)


    • IKA 2004 Judge Culinary Olimpics



Swimming, Horse riding, collecting cookery books and culinary research, agriculture and travelling.


Personal References


Mr. Helmut Ziebell: Ex- Executive Chef, Hotel Ritz, Lisbon
Mr. Orlando Esteves, Executive Chef, Estoril Palacio Hotel, Estoril
Mr. Bill Gallagher, Ex-President WACS, Johannesburg, South Africa
Mr. Edwin Brown, American Culinary Federation, Florida, USA
Mr. Ferdinand Metz, WACS Presidente, USA


Competitions and Conferences


1983 Salon Culinaire, Johannesburg, South Africa, Junior – Bronze Medal
1983 Marvello Recipe of the year – Competed as Junior, Qualified as a Finalist in the senior competition, Category A, Cape Town, South Africa
1984 International Culinary Olympics – IKA HOGA ´84, Frankfurt,Germany. Competed as a member of the South African Chefs Association Junior Team

    • 1 Gold medal Culinary live show

    • 1 Silver medal culinary live show

1984 Hotel School Catering Salon Award

    • 2 silver medal and 1st place in cold display

1986 6th national Salon Culinaire, Johannesburg, South Africa – led a team of two chefs form Portugal to compete in this event

    • 2 gold medals – team buffet

    • 2 Merit certificates – 1 Sugar work and 1 Seafood display

    • Invited to participate in the Table of Honour

    • Competed in the individual competition sponsored by Gable Mushrooms – 2nd place, Bronze medal

1988 Invited to participate at a Portuguese Food Festival in Southern Sun Hotels in Johannesburg, South Africa. Also competed at the 1st Junior Masterchefs World Challenge with 25 other countries. Finished in 8th place
1988 Participated at the 25th Congress of World Federation of Cooks Societies, WACS, Sun City, South Africa
1990 Chef of the year, Lisbon, Portugal – 1st place
1990 EUROMAYER Competition, Brussels, organised by Eurotoques – 2nd place with 10 European countries
1992 Culinary Olympics IKA ´92 in Frankfurt, Team Captain of the Portuguese Team

    • Bronze medal – National Hot Kitchen

    • Certificate of Merit – National Cold Kitchen

1993 World Cooks tour for Hunger, Johannesburg, South Africa, led a team of four chefs
1994 WACS Congress at Stavanger, Norway, led a delegation of 12 chefs
1996 Participated in the 27th WACS Congress in Jerusalem, Israel
1996 Culinary Olympics ´96 in Berlin, Germany. Team manager of 30 chefs including a senior and junior team

    • Senior team - 3 Bronze medals and 1 certificate of merit

    • Junior team – 1 Bronze medal

1997 International competition SCOTHOT ´97, Glasgow, Scotland. Manager of the National Team
1998 Participated in the Mediterranean Conference at The Culinary Institute of America, Hyde Park, New York, as a Guest Chef
2000 Culinary Olympics IKA ´2000 in Erfurt, Germany, Team Manager of the 4 Portuguese Teams and Team Captain of the Senior National Team:
Senior National Team Awards:

    • Bronze medal – National Hot Kitchen

    • 2 Silver and a Bronze – National Cold Kitchen

Junior National Team Awards

    • Silver medal

2002 Culinary World Cup EXPOGAST, Luxembourg as Captain of the Portuguese National Chefs Team

    • Silver Medal in overall work of Cold Table Display

    • Bronze Medal in Hot Kitchen: Restaurant des Nations

2003 Invited as a Judge to the World Pastry Cup in Lyon
2003 American Culinary Classics, Chicago, as Captain of the Portuguese National Chefs Team

    • 2 Silver Medals and 1 Bronze Cold Table Display

    • Silver Medal in Hot Kitchen Restaurant des Nations

2004 Invited as an International Judge for IKA 2004, Culinary Olimpics in Erfurt
2006 Invited to Rimini as WACS Judge representative to Rimini Food Competition
2007 Invited as Judge to WACS North Region Global Chefs Challenge


Consulting Work


1993 - 2002 After working full time for 2 years stayed as a consulting Chef to the Marketing, R&D and Chef Service
1997 – 1998 Consultant to the largest distribution Hypermarket Chain Modelo Continente setting up a new area of Take-aways in all major Hypermarkets of the Chain. Responsible for planning the preparation kitchens, introduction to assembly cooking, staff training, hygiene training, and product selection. Set up a recipe station with CALCMENU software
1999 – 2000 Setting up a Cook-Chill central kitchen at EUROPARQUE Congress and Cultural Centre in Porto, to supply the congress centre and six company restaurants nationwide.
2003 – 2004 Consulting Chef to Amo-te Restaurant Chain countrywide to restructure the menus with new light concept, kitchen staff training and review all kitchen techniques a implement Recipe cards with easy assemblage techniques
2003 – 2004 Consulting Chef to Portobay Hotels to design and start a Central Kitchen in the new Portomare Hotel to supply the whole chain in Madeira Island. Involved in Kitchen design, equipment selection, staff organigram, kitchen staff training, central kitchen inicial organization and method implementation.
2004 – 2005 Vitaminas & Co. a health food chain with 22 outlets all over Portugal. Involved in Recipe development and line extension.
2005 Sucre a small restaurant in Lisboa, involved in creating a concept and menu planning. Accompanied the opening, involved in staff training, recipe card creation and inicial problem solving.
2005 – 2009 Quinta da Casa Branca: A five star charm hotel in Funchal, Madeira. Consulting chef since 2005 to create menus for both restaurants. Involved in kitchen staff training and skill development, recipe card implementation and regular visits to change menus with a annual program.
2005 - 2006 Turistrela Hoteis in Serra da Estrela, a small group of hotels that needed help to renew its Gastronomic offer. After various try-outs to implement different concepts, as Administration did not want to change, little was done and consulting work did not have its full benefits. In one year it had 3 head chefs.
2006 – 2008 Worked on a Franchisable concept Riso, Risottoria del Mundo, and launched the first franchised restaurant in Funchal, Madeira in 2006. I`am the Master Franchiser of the concept. Involved in all aspects of Concept creation, space design with a professional team, recipe card development and kitchen staff training . Accompanied the opening and have a annual training and menu change program. It worked as a consulting job for 2 years and after 2008 it will be a Franchised operation.
2007 INFTUR, Consulting chef working together with National Turism Board to introduce a new Advanced Chefs Course at a National Level.
2007 CFM, Companhia de Frangos de Moscavide, product development and staff training for implementation on a local site to be introduced countrywide.
2008 - 2009 Regency Cliff Hotel, Funchal, Madeira: Chef consultor to change all menus, staff training and introduce a production filosofy with usage of Sous vide and cook chill.

Premium Partners

Electrolux Professional
Electrolux Food Foundation
Nestle Professional
Dilmah Tea

Global Partners

Custom Culinary
Quantum Pro
Le Nouveau Chef
AMT The World Best Pan
Dick Knives
Koppert Cress
Les vergers Boiron
Q Industries

Corporate Partners

Andy Mannhart
Birra Morena
Alshaya Group
Bon Vivant
Monte Vibiano
City & Guilds


Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
World Gastronomy Institute