{"id":13190,"date":"2024-03-01T14:02:31","date_gmt":"2024-03-01T14:02:31","guid":{"rendered":"https:\/\/www.fiftysecondsexperience.com\/rui-silvestre\/"},"modified":"2026-03-23T15:17:35","modified_gmt":"2026-03-23T15:17:35","slug":"chef-rui-silvestre","status":"publish","type":"page","link":"https:\/\/www.fiftysecondsexperience.com\/en\/chef-rui-silvestre\/","title":{"rendered":"Chef Rui Silvestre"},"content":{"rendered":"

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\n\t\t\t\tExecutive
Chef\t\t\t<\/h2>\n\t\t <\/span>\n
\n Rui Silvestre<\/strong> was born in Valongo, in the north of Portugal, but has lived in the Algarve since the age of 10.
\nIn search of inspiration for new dishes and new culinary techniques, to discover other cultures and flavors, Rui spent 7 years in French, Swiss and Hungarian restaurants, where he highlights his time in France, at Christophe Bacqui\u00e9’s Le Castellet restaurant, with three Michelin stars.
\nIn 2015, Rui achieved his first Michelin star<\/strong>, becoming the youngest Portuguese chef (at the age of 29) to win this coveted accolade.
\nIn 2019, he repeated the feat when he won the first Michelin Star for the eastern Algarve at the wheel of Vistas Restaurant.
\nAlthough he has spent much of his career abroad, with stints at the starred Ferme Saint Simion and Christophe Bacqui\u00e9, both French, Rui Silvestre’s cuisine favors national flavors, inspired by the raw material that is closest to him: fish and seafood.
\nUsing French techniques and fusing unlikely flavors, Rui loves to combine the best products from the land and the sea in an innovative way, evoking all the senses and preserving the authentic and exceptional taste of local ingredients.
\nHe takes on the responsibility of succeeding Spain’s most awarded chef at the helm of FIFTY SECONDS<\/strong>, at the top of the Vasco da Gama Tower. <\/div>\n\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\t\t\t\tHistory
timetable\t\t\t<\/h2>\n\t\t <\/span>\n
\n It currently has 12 Michelin Stars:<\/p>\n