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Gastronome José Bento dos Santos and 'chef' João Sá distinguished
The distinctions were awarded by the International Academy of Gastronomy.
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Lifestyle Gastronomia
Portuguese gourmet José Bento dos Santos was awarded the Grand Prize of Gastronomic Culture, awarded by the International Academy of Gastronomy, which awarded the distinction 'Chef of the Future' to João Sá, it was announced today.
In a note sent to Lusa, the Portuguese Academy of Gastronomy states that the prize awarded to Bento dos Santos by the general assembly of the International Academy of Gastronomy was decided unanimously. At 77, the engineer is "considered by many to be the greatest Portuguese gourmet", highlights the Portuguese Academy of Gastronomy - of which he is honorary president.
Read Also: "We have the potential to be among the best cuisines in the world" (Portuguese version)
Bento dos Santos, who also presided over the International Academy of Gastronomy, has accumulated distinctions, such as the degree of Commander of the "Order of Agricultural, Commercial and Industrial Merit", awarded by the Presidency of the Republic in 2006, or the decoration with the degree of 'commandeur' by the French Ministry of Agriculture and Fisheries (2007). On May 8, the Lisbon City Council approved the attribution of the Cultural Merit Medal to José Bento dos Santos.
Chef João Sá, from the restaurant Sála (Lisbon), who received the first Michelin star this year, was awarded the 'chef de l'Avenir' prize, which distinguishes promising chefs. The international academy also awarded the following prizes: 'Sommelier' to Gonçalo Patraquim (Plateform group); 'Pastry Chef' to Davide Cunha (Confeitaria Nacional); 'Gastronomic Literature' to Maria Lecticia Cavalcanti for the book "A Mesa de Deus" and José Eduardo Franco and Isabel Drumond Braga for the book 'Global History of Portuguese Food' and 'Multimedia' to Augusto Freitas de Sousa for the program 'Boa Vida' on TSF radio.
Read Also: "Tremendous joy. It was great to win and be recognized by the world" (Portuguese version)
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