To Celebrate CURA’s Fourth Anniversary, Acclaimed Chefs from Four Seasons Hotel George V, Paris, Four Seasons Hotel Madrid, Il Gallo D’Oro, Funchal and Euskalduna Studio in Porto Will Be Joining Chef Pedro Pena Bastos at Four Seasons Hotel Ritz Lisbon

Chef Pedro Pena Bastos welcomes Chefs Christian Le Squer, Dani García, Benoît Sinthon and Vasco Coelho Santos throughout October for exclusive four hands dinners at Four Seasons Hotel Ritz Lisbon.

CURA’s fourth anniversary is an invitation to discover the Chefs’ signature creations as they elevate gastronomic excellence and celebrate dishes that evoke emotions to resonate with each’s roots and traditions.

Reflecting on the last four years, Chef Pedro Pena Bastos remarks: “As CURA marks its fourth anniversary, I am filled with pride and gratitude. CURA was created to craft meaningful culinary experiences, blending Portuguese tradition with innovation. Our journey would not be possible without our incredible team. In the kitchen, creativity and precision transform ingredients into art, while our front-of-house team ensures every guest feels truly welcome. I am deeply grateful to our dedicated team, our partners, and our guests who inspire us daily. Here’s to many more years of innovation, excellence, and shared moments at CURA. Obrigado, and see you at the table!”

About being invited to celebrate CURA’s fourth anniversary Chef Le Squer says: “As Executive Chef at Le Cinq at Four Seasons Hotel George V, Paris, which has sustained its three Michelin stars since 2016, it is always a source of pride to collaborate with other Four Seasons properties in Europe and around the world. Sharing two nights of exclusive four-hands dinners at Four Seasons Hotel Ritz Lisbon with Chef Pena Bastos is the perfect opportunity to offer our guests a unique gastronomic experience, combining original and new flavours from both Portugal and France.”

Having already cooked together at Duetos in Funchal, Chef Benoît Sinthon comments: “What a great pleasure for me to be able to share gastronomic moments with Pedro and his team, as our influences, our passion, and our friendship are the ingredients for a memorable dinner at CURA.” 

“I’ve known and admired Pedro’s work for many years and I’m very happy to have the opportunity to cook alongside him and his team in this project. Every time we get together in the kitchen it’s a great personal and professional experience and I’m looking forward to this challenge and of cooking with someone I admire,” adds Chef Vasco Coelho Santos.

“I am very excited about this collaboration as Four Seasons feels like home, and the opportunity to experience a new restaurant and a talented chef in Lisbon is something tremendously special for me, as it was the place where I was awarded with the third Michelin star. Therefore, I believe that everything put together is like a wonderful cocktail, an absolutely brilliant thing!” exclaims Chef Dani García. 

Information about the dinners: 

Price: EUR 345 (includes wine pairing or non-alcoholic pairing) 

Menu: 10 moments 

• Christian Le Squer (3 Michelin stars) – October 1 and 2, 2024  
• Vasco Coelho Santos (1 Michelin star) – October 9, 2024  
• Benoît Sinthon (2 Michelin stars) – October 22, 2024 
• Dani García (2 Michelin stars) – October 30, 2024

Meet & Greet with the Chefs – 7:00 pm 

One sitting – 7:45 pm

Guests should make a reservation at CURA for these special four-hand dinners as soon as possible to avoid disappointment.

For reservations, contact: +351 213 811 401 or cura.lis@fourseasons.com.

About Chef Christian Le Squer

A telling example of French gastronomy at its very best, Christian Le Squer’s elegant and sophisticated cuisine is renowned internationally for its creativity. Through his creations, he strives to make the most of high-quality ingredients by bringing out their true flavours. The Brittany-born chef is famous for a wide diversity of signature dishes, drawing out delicate flavours from his native Breton roots but also from traditional French cuisine and his love for the City of Lights. The essence of Chef Le Squer’s life work lies in crafting and revisiting new flavours through extensive research. This culinary excellence has been recognised by the most prestigious awards the world of gastronomy has to offer, culminating in Le Cinq’s three Michelin stars.

An iconic Parisian destination in its own right, restaurant Le Cinq at Four Seasons Hotel George V, Paris offers a gourmet cuisine that is contemporary and subtle, paired with the rarest wines selected by Head Sommelier Eric Beaumard, ranked second best sommelier in the world. The three Michelin stars, which the Chef himself has sustained for more than twenty years, are a true reflection of this gastronomic experience and his desire to consistently develop his cuisine, while always seeking to offer a culinary journey that is evolving and adapting through time. This is the meal of a lifetime, in one of the world’s most majestic and iconic dining rooms in the heart of the Golden Triangle.

About Chef Dani García

Recognized with two Michelin stars, Chef Dani García stands as the quintessential ambassador of Andalusian cuisine. Michelin-distinguished Chef Dani García is making waves in Spain with the success of his highly successful ventures, including Leña, Lobito de Mar and Bibo. Loved by locals and an exciting discovery for visitors, his cuisine focuses on superb products, authentic flavours and a fun spirit. At Four Seasons Hotel Madrid, his namesake restaurant Dani Brasserie provides a unique experience in an unrivalled rooftop location, bringing the best of Dani García’s Michelin-starred dishes with more casual Spanish and international cuisine. 

About Chef Benoît Sinthon

Born in Gardanne, France, Benoît Sinthon has had an impressive career in the world of haute cuisine. His passion for cooking dates back to his childhood, to the good aromas and flavours that surrounded him growing up. In 1994, he moved to the island of Madeira out of love and ended up finding what he came to call home. He joined the Il Gallo d’Oro team in 2004 and today, 20 years later, he is still there. 

Il Gallo d’Oro is the gourmet restaurant in Funchal, Island of Madeira.  In 2009, Il Gallo d’Oro received the first Michelin star in Madeira. This was renewed consecutively until 2017, when it was awarded two Michelin stars, which it has kept to this day. Since 2022, the restaurant has been recognized by the Michelin Guide with the Green Star, which rewards restaurants committed to sustainability. 

The menu at Il Gallo d’Oro has brought the refinement of aromatic cuisine to the table, inspired by Iberian cooking. Chef Benoît Sinthon gives great prominence to ingredients from Madeira, some of them grown in the PortoBay vegetable garden. This means fresh produce plays a key role in his creations, combined with high-quality ingredients from other parts of Europe. 

About Chef Vasco Coelho Santos

Born and raised in Vila Nova de Gaia, Chef Vasco Coelho Santos was almost completing his degree in Management at Universidade Católica, when he decided to change the course of his life and dedicate himself entirely to his true passion: cooking. In 2008, Vasco moved from Porto to Lisbon, where he studied at Atelier de Cozinha Michel. At the same time, he worked at Olivier Avenida with Chef Olivier. His degree’s internship was at Tavares Rico with José Avillez, the first Portuguese chef to receive two Michelin stars. In early 2010, he left for Spain where he joined the team of some of the world’s best restaurants: Mugaritz, Arzak and ElBulli. He learned among chefs such as Andoni Aduriz, Arzak and Ferran Adria and it was an amazing experience that influenced his career. After three years, he returned to Porto willing to go further and explore what he learned, and that’s when he has the opportunity to be part of Pedro Lemos’ team, where he worked for two years. Set in the heart of Porto, Euskalduna Studio opened doors on December 7, 2016. As a tribute to his journey on Basque country, Euskalduna, which means Basque in basque – was the name chosen by Chef Vasco Coelho Santos for his contemporary cuisine project. At the restaurant, Vasco and his team invite everyone who visits them to join their space of creation and share a gastronomic journey in the intimacy of the counter (a centre space at the restaurant) and the two tables. Taking advantage of the intimate and welcoming environment, the team combines creativity and techniques and breaks barriers, turning the fine dining concept into a fun experience that amazes the five senses.