Four Seasons Hotel Ritz Lisbon

Four Seasons Tenure

• Originally 2015; now since 2025
• First Four Seasons Assignment: Sous Chef, Four Seasons Hotel Ritz Lisbon

Employment History

• Me by Meliá, Lisbon; Myriad by SANA, Lisbon; Four Seasons Hotel Ritz Lisbon; Hotel Fortaleza do Guincho, Cascais, Portugal; Restaurante Tavares Rico, Lisbon; various cooking and catering roles

Education

• Cooking Level 3, Centro Formação Herrera Oria, Madrid

Birthplace

• Cascais, Portugal

Languages Spoken

• Portuguese, Spanish, English

“To provide exceptional experiences at the table, you need to give people something that’s all your own,” says Carlos Cardoso, who, as Executive Chef of Four Seasons Hotel Ritz Lisbon, has much to give. Returning to lead culinary operations at the historic address following a five-year absence that saw him opening new dining experiences, Cardoso is right where he always wanted to be. “Four Seasons is a world apart, and it’s exciting to be back. Working for the best property in Portugal is challenging, but it’s satisfying to know they looked at me and said, ‘He’s ready to lead now.’”

Cardoso got his start at the Hotel in 2015 as a Sous Chef and two years later was promoted to Executive Sous of Varanda Restaurant. Though he arrived with a decade of Michelin-starred experience at small properties, his talents grew on the job, as did his professionalism. “I found my equilibrium in the kitchen here and learned to channel my creativity with honesty and transparency. Nothing can be hidden when you’re creating dishes to excite all the senses.”

With his return in 2025, Cardoso is once again creating a locally inspired menu for Varanda, which now has more capacity for groups and events overlooking Eduardo VII Park. He also fashions the small bites menu for Ritz Bar; works with the Japanese Chef of the O Japonês sushi counter at the same; and oversees in-room dining, private dining, and banqueting for more than 3,900 sq. m. of onsite event space.

Sticking with ingredients that have never failed him, Cardoso does his best to work with local producers, tapping relationships he has developed over many years. He is also keen on advancing the chefs on his team in the kitchen. “Many places I’ve worked were focused on the profession, but this Hotel really cares about developing people.” New cooks quickly realize they have a lot to learn, both in technique and as human beings, he says. “We call this the ‘Champions League.’ It’s a great place to grow.”

Born west of Lisbon in coastal Cascais, Cardoso grew up in a family of matriarchal cooks who knew their way around the kitchen and cherished treasures of the sea. His favourite dishes are built around fish and shellfish as a result, with bergamot and black truffle as his “muse ingredients” thanks to their imagination-awakening aromas.

He wasn’t immediately excited about making a career out of culinary. An irreverent teenager, Cardoso’s talent was recognized by his first boss, who sought to tame his “restless spirit” by recommending him to the chef of a renowned local Michelin-starred dining spot, Fortaleza do Guincho. The military regimen and methodical organization he experienced there proved crucial to his development. So, too, did the challenges of his next position, in Tavares Rico Restaurant, in Lisbon, where, as José Avillez’ junior sous chef, Carlos sharpened his vision and broadened his expertise while helping the restaurant earn its first Michelin star.

He found his way to Four Seasons the first time around just as the dining scene in Lisbon and Portugal was coming into its own. What does he think of dining out in the capital these days? “There are a lot of fantastic chefs and brands here now, and I think younger people are discovering the appeal of fine dining.” Not to worry about competition, however. “I still feel this Hotel has ambiance and service that are all their own, and with our iconic building, we have the space to maintain our own place on the scene.”  

A dedicated husband and father of two, Cardoso likes to spend time away from the Hotel showing his family the beauty of the country around them, including taking them on visits to local farms. “It’s funny: They used to think it was boring tagging along with dad. But now they love discovering new products and towns. Portugal really grows on you.”