Abilio Guerreiro

Abilio Guerreiro

Owner of Restaurant Engenho - Beja, Portugal at Engenho Restaurant
Lives in Lisbon, Portugal
over 6 months ago

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"No man is an Island" and today's work, like never before, a person requires a group of people with whom to succeed. Therefore, being a team player today for me is almost as important as academic degree. I have the ability to work of all diffrent kinds of people having a cross cultural sensivity and understanding. I enjoy learning from everyone I meet. I am self motivated and determined to handle my work and responsabilities and I´m always ready to meet new challenges so I can accomplish my work. With a strong entrepreneurial spirit I am a self-starter which always aim to go that extra mile for both costumers and the companies I work for .I learn agile and have effective personal communication skills wich are one of my best personal traits.


  • Chef at Supper Stars

    Supper Stars - Lisbon, Portugal

    October 2016 - Now · 2 years and 2 months

  • Technical Trainer/ Teacher

    IEFP - Faro, Portugal

    October 2015 - Now · 3 years and 2 months

    Regional and international Pastry; Hazard Analysis Critical Control Point (HACCP) for catering industry; Comunication, sales and complaints in the Catering Industry; Revenue management for the Catering Industry; Menu Engineering.

  • Chef /Technical Cook Trainer - School of Hospitality and Tourism - Tourism of Portugal

    Turismo de Portugal - Faro, Portugal

    September 2015 - Now · 3 years and 3 months

    Technical Trainer / Chef at the Culinary arts/ Managment and Food Production - Technical Course - Level V - double certification with Ecole hôtelière de Lausanne (EHL) - Switzerland

  • Teacher

    University of Algarve - Faro, Portugal

    September 2015 - Now · 3 years and 3 months

    ESGHT - practical techniques and production in services- Hospitality managment.

  • Chef de Cuisine

    Exclusive Home Chefs - Faro, Portugal

    August 2014 - Now · 4 years and 4 months

    Gourmet catering services; Events; Home Chefs; Private cooking; Holiday home cooking; Butler services; Cuisine workshops; Show cooking; Gastronomic Consulting & marketing

  • Chef

    Slowmed /MedFest - International Mediterranenan Diet Project - Food Tourism - Faro, Portugal

    June 2014 - Now · 4 years and 6 months

    Project funded by the European Union. To encourage Mediterranean culinary heritage preservation & conservation. SlowMed will create a synergy of actions in order to disseminate, and thus inform, about the cultural heritage of the Mediterranean Diet so as to preserve it. Through SlowMed, European and Mediterranean’s partners will extend their communities’ gastronomic cultures while popularising and renew the interest on the typical products & biodiversity and on sustainable development of each country and region through activities that reach a wide range of targets from grassroots to policy level. 2. To promote recognition of food as a form of cultural & artistic expression. SlowMed aims to promote food as a form of cultural and artistic expression celebrating both its traditional aspects and the possibilities in transforming and playing with it. The project gives rise to a considerable body of knowledge linked to Mediterranean diet including rituals, tales, celebrations, traditional fishing, cultivation and harvesting practices. 3. To advance networking in the field of the promotion of Mediterranean diet therefore encouraging cross-fertilisation. SlowMed project aims to create a network of actors including public institutions, third sector organisations and local communities with the view to stimulate collective mobilization in the preservation and artistic expression of the Mediterranean culinary heritage. Main activities • Creation of local working groups (LWGs) composed by chefs, video makers and artists • Local Research by LWGs • Creation of SlowMed Food Network • International Workshop of LWGs • Roadmap of Slow food laboratories • International SlowMed Festival and Fusion dishes competition • Creation of regional documentary • Nutrition Educational Campaign in schools and Dissemination of the Educational Book • Final Dissemination Meeting and Press Conference

  • Teacher

    European University - Lisbon, Portugal

    October 2018 - Now · 2 months

    F&B Teacher. Culinary arts Teacher; Bachelor and Post-Graduation Teacher

  • Owner of Restaurant Engenho - Beja, Portugal

    Engenho Restaurant - Beja, Portugal

    January 2001 - Now · 17 years and 11 months

    Traditional Portuguese Food


  • PhD

    University of Algarve - Faro, Portugal

    October 2015 - Now

    The main goal of this programme is to provide PhD students with scientific and professional skills that enable them to contribute to the development of the tourism industry. The PhD programme is structured around the market needs, and presents course units based on the scientific areas of Tourism, Management, Economics, Quantitative and Qualitative Methods. The general objectives of the PhD Program in Tourism are as follows: • To develop advanced research and analytical skills; • To develop conceptual understanding, effective implementation and research management skills; • To develop skills for conducting original research and the capacity the carry out peer reviews in international journals; • To develop skills in securing research funding through the production of state of the art research proposals; • To develop skills in presenting ideas and results to specialized and general audiences; • To acquire skills related to entrepreneurship and self-employment.

  • CET - Level V - Ecole hoteliére de Lausanne certification - Switzerland

    School of Hospitality and Tourism Managment - Algarve - Portugal - Faro, Portugal

    September 2013 - January 2015

    The Specialization Programme Culinary Arts is based on a sound technical training, wich aims to train specialized technicians for: preparing, cooking and plating food in a top quality service by applying new methods of food production; Know and use the new production equipment and new products; plan, direct and coordinate Kitchens; and collaborate with the Food & Beverage service in the structuring of menus and in the process of costing. This programme thus aims to offer qualified technical staff to the market for the exercise of managerial and technical position in the kitchen, with diverse and complexe Knowledge and skills, guaranteeing a (poly) functional quality performance, capable of reaching high levels of accountability and rigor in execution. Ecole hoteliére de Lausanne certification - Switzerland Boost for international career ECTS equivalences recognized in all Europe Industry recognition of the Hotel schools of Turismo de Portugal

  • Master in Marketing management

    University of Algarve - Faro, Portugal

    September 2011 - January 2014

    Marketing. Tourism Marketing. Marketing and communication. Marketing management

  • Post-Graduation im marketing

    University of Algarve - Faro, Portugal

    September 1997 - January 1999

    marketing managment

  • Bachelor

    School of hospitality tourism and managment - University of Algarve - Faro, Portugal

    September 1994 - June 1997

    Tourism. Tourism management. Tourism destinations


  • Portuguese
    Native or fluent
  • English
    Native or fluent
  • Spanish
    Full professional
  • German
    Full professional


  • asian food
  • Corporate Events
  • Culinary Arts
  • Cultural Events
  • Destination Management
  • Destination Marketing
  • Events Planning
  • F&B Marketing
  • F&B skills
  • Food Tourism
  • Gastronomy
  • Gastronomy and marketing
  • International HR
  • Marketing and Communication
  • Marketing management
  • Medical advisor
  • Pharmaceutical skills
  • Pharma industry
  • Private chef
  • Sustainable tourism destinations
  • Tourism and marketing
  • Tourism trends
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