Born in 1972 in Gardanne, near Marseilles, France, Chef Benoît Sinthon discovered his culinary passion through his Italian grandmother, who introduced him to the mysteries of fresh market ingredients and traditional cooking. This early exposure to authentic flavors and seasonal produce would become the foundation of his culinary philosophy.
Since 2004, Sinthon has been the executive chef at Il Gallo d'Oro, located within The Cliff Bay hotel in Funchal, Madeira. Under his stewardship, the restaurant achieved its first Michelin star in 2009, making it the first Michelin-starred establishment in Madeira. His dedication to excellence was further recognized in 2017 when Il Gallo d'Oro was elevated to two Michelin stars, a distinction it maintains to this day.
Sinthon's cuisine represents a masterful fusion of his French culinary foundations with the rich terroir of Madeira. He champions fresh, flavorful, and creative dishes that celebrate local Atlantic flavors while incorporating Iberian and Mediterranean influences. His approach emphasizes the island's exceptional fresh produce, transforming local ingredients into sophisticated gastronomic experiences that honor both tradition and innovation.
Beyond his culinary achievements, Sinthon serves as President of the Disciples Escoffier Portugal, demonstrating his commitment to culinary education and tradition. In 2022, Il Gallo d'Oro also received the Michelin Green Star for its commitment to sustainability, reflecting Sinthon's holistic approach to modern gastronomy.
From the volcanic island of Madeira comes espetada, a time-honored Portuguese dish where chunks of beef are skewered on aromatic bay laurel branches and grilled over open flames, embodying centuries of island culinary tradition.
