The Ritz-Carlton, Lake Tahoe Announces Diogo Porto as Executive Chef - Food & Beverage Magazine

The Ritz-Carlton, Lake Tahoe Announces Diogo Porto as Executive Chef

The Ritz-Carlton, Lake Tahoe, located mid-mountain at Northstar California Resort, is pleased to announce the appointment of Diogo Porto as executive chef. In this role, he will oversee all culinary operations at the resort such as banquet catering, the Lake Club venue, and four eateries including the signature restaurant, Manzanita. Chef Diogo Porto joins the luxury mountain resort’s culinary team with more than a decade of experience in The Ritz-Carlton Hotel Company’s global portfolio. Having led kitchens in various positions throughout the world, Chef Diogo Porto brings a wealth of talent to his new role at The Ritz-Carlton, Lake Tahoe.

“Chef Diogo Portal’s passion for the culinary arts combined with his global knowledge and experience will bring a fresh and unique perspective to the resort” said hotel manager Christopher Southwick. “His years working with a diverse range of flavors and cooking styles are a welcome addition to our culinary program and we look forward to seeing his vision come to life while utilizing local seasonal ingredients.”

Chef Diogo Porto began his culinary career at The Ritz Carlton, Penha Longa in Portugal. From there, he went on to become the chef de partie at The Ritz-Carlton, Abama in Spain before moving to Ireland to join the culinary team at The Ritz-Carlton, Powerscourt in Dublin.

Following his time in Ireland, Chef Diogo Porto served as sous chef at DSTRIKT Steakhouse at The Ritz-Carlton, Vienna where he worked closely with local meat and produce purveyors to plan and execute the menus for the signature restaurant’s farm-to-table concept. He then became garde manger and banquet chef de cuisine at The Ritz-Carlton, Doha where he was responsible for banquet events, the club lounge, the on-site restaurant, and in-room dining amenities. Chef Diogo Porto continued his career at The Ritz-Carlton, San Juan as banquet chef during which he managed banquets events, outside catering and menu creation.

Most recently, Chef Diogo Porto served as executive sous chef of The Ritz-Carlton, Bacara in Santa Barbara as a member of the pre-opening team. While in this role, he served as a culinary trainer for the new staff and was responsible for all culinary operations resort-wide.

“I am thrilled to continue my culinary journey at such a stunning property and work with the esteemed culinary team in place as well as the bounty of fresh, local produce in the region,” said Chef Diogo Porto. “On a personal note, my family and I look forward to making Lake Tahoe home and familiarizing ourselves with the local culture and, of course, learning how to ski this winter.”

Visitors of The Ritz-Carlton, Lake Tahoe can enjoy Chef Diogo Porto’s culinary creations at the resort’s signature restaurant, Manzanita, open seven days a week for breakfast, lunch and dinner. The restaurant also recently launched a new Social Hour at the bar area for resort guests and locals Monday-Wednesday from 3-6 p.m. with discounted light bites, beer and wine. For more information, visit www.ritzcarlton.com/LakeTahoe.

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