André Carvalho: The Executive Chef at Four Points by Sheraton Matosinhos That Failed Maths and Became a Chef

Source: MUST

You don’t need to be staying in one of the 108 rooms at Four Points by Sheraton — located just five minutes from Matosinhos Beach — to witness the food-and-beverage revolution underway. André Carvalho, the hotel’s new executive chef, is the face of the transformation, which began with a refreshed version of Broadway’s Brunch. His journey to this point, however, was long and started in quite an unexpected way.

Had the Barcelos native not failed math in his final year of high school, Portuguese gastronomy might have lost one of its most promising talents. Speaking with Must, he admits that working in this field was never part of the plan. “My love for cooking doesn’t come from childhood. It wasn’t something I dreamed about all my life. It happened purely by chance. If I hadn’t failed math, I might not be a chef,” he shares. In fact, when asked as a child what he wanted to be when he grew up, he always answered “a farmer.” “Interestingly, that interest in agriculture still influences my work today — especially in the respect for raw ingredients.”

That failing grade, coupled with the advice of one of his best friends, a pastry chef, motivated him to enroll at the Porto Hotel and Tourism School. “He told me to try something in this area — that maybe I’d enjoy it and that it offered good opportunities. The moment I stepped into a kitchen, I felt like I was in my natural habitat. I love the creative and hands-on side of it as much as the management and organizational aspects. What truly drew me in was the stress, the adrenaline, and the teamwork. Since I played soccer at the time, I was already used to nerves, pressure, meeting goals, and working at high speed,” he adds.

Once he graduated, he moved to Lisbon and interned at Loco, owned by chef Alexandre Silva, who recognized his potential and brought him into his former corner at Time Out Market Lisboa. Due to staff departures and his ability to rise to every challenge, he went from third cook to sous-chef in just six months.

Three years later, at the end of 2018, homesickness led him back to northern Portugal. He opened Tapas By André Carvalho in Matosinhos. “It was a simple concept: Portuguese small plates made with national products, served in a tapas format. From sauces to pickles, everything was made in-house. I only sourced outside what I couldn’t make myself, like bread. It was a project with a set duration, but one that helped me grow and learn immensely. On the administrative side, for example, the learning curve was huge — the responsibilities of having my own space, from managing human and financial resources to dealing with licensing,” he explains. The restaurant’s closure was accelerated by the COVID-19 pandemic and the restrictions it brought. “When opening a restaurant, you must be prepared to lose money in the first two or three months. Since we were coming out of low season, I had no choice — the entire investment was mine alone, with no group support or backup.”

His path to Four Points by Sheraton also included a stop at Sense of Ofir, a small lodging where he did a bit of everything — leading the kitchen, handling accounting, organizing the dining room, and overseeing reception. In his current role, in addition to overhauling the bar menu at the entrance (which serves meals and drinks all day), he also revamped the brunch. Without revealing too much, he hints that more updates are in the works.

A Renewed Classic

“The previous offering resembled more of a Sunday buffet — lasagnas, roasts, loin dishes — than a brunch. When we decided to make changes, we wanted to flip that. So we brought in avocado toasts, eggs Benedict, pancakes, bowls, and bagels — available à la carte — and reduced the buffet section, which now focuses on salads, savory breads, and focaccias. We also wanted to add healthier alternatives. That’s where greens and seeds come in,” the chef explains.

In the bakery section, where various breads, croissants, and brioches shine — served with Azores butter, artisanal jams, and rosemary honey — the pain au chocolat stands out as one of the newest additions. Equally tempting are the alheira croquettes with citrus mayo, rosemary focaccia with sun-dried tomatoes, and cheese and charcuterie boards. During our visit, the Mediterranean couscous with roasted vegetables and the bulgur tabbouleh with parsley, mint, tomato, and cucumber were among the highlights of the salad area. Sliced fresh fruit, mini pastéis de nata with cinnamon, and cakes like the burnt lemon tart complete the self-service section.

When it comes to ordering à la carte, André Carvalho recommends the pancakes — “very fluffy, light, and with a subtle vanilla flavor. We have a Benedict version with low-temperature egg, grilled bacon, and hollandaise sauce, and another filled with berries and crème fraîche. The Kentucky bagel, with chicken marinated in soy, lime, and chili before being breaded, then paired with greens and paprika mayo, is also a strong option.” To drink, mint lemonade, artisanal iced tea, green detox juice, daily fresh juice, cappuccino, and macchiato are available. For those who prefer alcohol — another recent addition — there’s sangria or the classic mimosa.

Broadway’s Brunch takes place every Sunday from 12:30 PM to 3 PM. For 35€, guests have access to the buffet plus a soup, a main dish, a coffee beverage, and a soft drink or cocktail. Children up to four years old eat for free, while those aged five to twelve receive a 50% discount. To ensure parents and grandparents can enjoy their meal peacefully, the space features a Kids Club with a supervisor and plenty of activities.

Sustainability as a Guiding Principle

Beyond “making the entire experience more dynamic and less tiring,” the changes were intended to “give the team greater freedom” and “reduce the environmental impact of the menu,” the chef explains. “In the past, we had a precise list of what we would serve each week. Guests knew exactly which dishes to expect. Now, they know we’ll have fruits, salads, savory items, sweets, and charcuterie — but not which ones specifically. This way, dishes can change from week to week or even throughout the same day. If a salad runs out, for example, we can replace it with something entirely different. It’s a more hybrid, flexible proposal that gives a sense of freshness. And everything is made here, from scratch. We don’t buy anything pre-made, nor do we prepare things the day before or the week prior. Food is prepared as it is consumed, which allows us to reduce waste. So far, we’ve managed to cut it by 70%. In the past, that was impossible. Since we were tied to a fixed menu, we had to double everything. If turnout was lower than expected or if a dish didn’t sell well, the waste was enormous,” he concludes.

Environmental awareness is one of Carvalho’s trademarks, and he always prioritizes seasonal, locally sourced ingredients.