He showed a flair for cooking at an early age when his Italian grandmother took him to Vieux Port, in Marseilles, to teach him how to select fish . .. his passion for Mediterranean cooking started from there. He consolidated his career essentially in France, where he gained his eclectic experience in different Michelin 1 and 3 star restaurants.
In 2004 he took on the role of Executive Chef at The Cliff Bay hotel on the island of Madeira. In 2009, with the tireless commitment and excellence of the entire team, Chef Benoît Sinthon saw Il Gallo d'Oro, the hotel's restaurant, awarded 1 Michelin star. In 2017, Il Gallo d'Oro was awarded 2 Michelin stars, which it still holds today.
The technique, high standards and sophistication he conveys through his work are characteristics inspired by classic French cuisine. Besides all the precision and perfection of his creations, Benoît Sinthon's cuisine is simple but intense in flavour, emerging from ingredients that have always fascinated him: aromatic, light cuisine where the land and the sea come together, with strong influences of his birthplace.
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