Fausto Figueiredo and Davide Silva, students of the Culinary Management and Production course at the Porto Hotel and Tourism School (EHTP), claimed first place in the 2025 edition of the national Eco-Chefs competition, held in Coimbra.
Organised by the Eco-Schools Programme as part of the “Healthy and Sustainable Food” initiative, this contest challenges students from across the country to prepare full menus live, based on the principles of the Mediterranean Diet, combining sustainability, health, and culinary tradition.
The EHTP duo impressed the judging panel with a creative and well-balanced menu that featured:
Starter: Stuffed Portobello mushroom with vegetable Brás and poached egg
Main course: Sardines in a pepper escabeche, served with mashed chickpeas and a fish broth foam
Dessert: Tomato and basil panna cotta with Port wine reduction and tomato crisp
The teams were assessed on originality, ingredient sustainability, nutritional value, and recipe feasibility.
Fausto and Davide stood out for their ability to blend culinary innovation with the appreciation of Portugal’s gastronomic heritage, all while keeping a strong focus on environmental responsibility.
More than just a personal achievement, this award also recognises the high-quality training provided by the Tourism of Portugal school network, which combines tradition and innovation to prepare professionals for the current challenges of the tourism and hospitality sectors.
The Porto School’s board proudly highlighted the accomplishment:
“This victory reflects the talent, teamwork, and environmental awareness of our students. It is truly inspiring to see these young people take Portuguese gastronomy to new heights with creativity and responsibility.”
The result further reinforces the role of EHTP and the Tourism of Portugal schools as national and international benchmarks in hospitality education, and highlights the importance of adopting educational models that prepare students for a more sustainable future.
