Chefs

Despite Hans Neuner’s mantra of “keep it simple” sounding a bit strange at first, considering Michelin’s philosophy, his seasonal menu is technically perfect and spot on, showcasing an impressive and distinctive light touch. Hans is proud of its modern, fresh and individual cuisine with a local signature, with a large focus on fish and shellfish from the Atlantic Ocean, on fruits, vegetables, meat and wines from the heart of Portugal, as well as on wines and organic products from Herdade dos Grous, in Alentejo, only one hour away from the resort.

It was his insatiable thirst for knowledge, travel, new experiences and innovation that would eventually bring him to Portugal. The Austrian chef worked in reference hotels, such as the Carlton in St. Moritz, the Dorchester in London, or the Tristan in Mallorca, before joining his mentor, Karlheinz Hauser, in Germany. Working to make a name for himself, he came to Vila Vita Parc as executive chef of Ocean. The first star arrived in 2009 and the second in 2011, becoming the second restaurant in Portugal to achieve this feat.