W Algarve has appointed Andrea Ciuccio as its new executive chef, strengthening the luxury resort’s culinary leadership and opening a new chapter for destination dining on Portugal’s southern coast.
The Naples-born chef brings more than a decade of international hospitality experience developed across Sydney, Barcelona, the Cayman Islands and Portugal. He will oversee culinary operations throughout the resort, including menu development, restaurant concepts, kitchen leadership and dining experiences across its restaurants, bars and in-room services.
Ciuccio’s appointment reinforces W Algarve’s focus on combining the region’s produce with contemporary Mediterranean creativity. His cooking draws on Italian technique, international experience and respect for seasonal ingredients, creating an approach designed to connect the resort more closely with the surrounding destination.
As executive chef, he succeeds Julio Ferradas and will lead the continued evolution of a food and beverage programme that spans relaxed poolside dining, Portuguese cuisine, Italian flavours, tasting menus and evening entertainment.
International Experience Shapes Andrea Ciuccio’s Vision
Ciuccio began his international culinary journey in Sydney at Manta Restaurant & Bar, where seafood and coastal dining helped shape his appreciation for fresh produce and straightforward flavours.
He later moved to Barcelona, one of Europe’s leading gastronomic cities. There, he developed his technical skills through positions at Monvinic and Michelin-starred Alkimia, gaining experience in sophisticated restaurant operations and contemporary Mediterranean cuisine.
His career then took him to the Cayman Islands, where he worked as senior sous chef at Grand Old House. The position expanded his leadership experience within an established fine-dining environment serving an international clientele.
Ciuccio subsequently returned to Barcelona as a consultant and sous chef at W Barcelona. That role introduced him more closely to the W Hotels brand and its lifestyle-focused approach to hospitality, where food, design, music and social experiences come together.
This international background now informs his work at W Algarve, where Mediterranean flavours will remain central while being interpreted through the different cultures and kitchens that have influenced his career.
Algarve Produce Takes Centre Stage
The Algarve provides a strong culinary foundation for Ciuccio’s next chapter.
The region is recognised for seafood, fresh fish, citrus fruit, vegetables, olive oil, cheeses and ingredients shaped by its Atlantic coastline and Mediterranean climate. Ciuccio intends to place these products at the heart of the resort’s menus while maintaining a contemporary and internationally accessible style.
His approach is expected to strengthen relationships with local farmers, fishermen and artisan producers. Closer sourcing connections can enhance freshness while allowing restaurant experiences to reflect the landscape and communities surrounding the resort.
This destination-led strategy is increasingly important in luxury hospitality. Travellers are seeking food that communicates a sense of place rather than menus that could be served anywhere in the world.
By combining Algarve ingredients with Italian technique and global inspiration, Ciuccio can create dining experiences that remain rooted in Portugal while appealing to international guests.
Six Dining Venues Offer Distinctive Experiences
W Algarve presents six principal dining and social venues, each offering a different atmosphere and culinary identity.
Market Kitchen combines southern Portuguese flavours with modern interpretations and internationally influenced dishes. Its offering includes regional seafood, local octopus and other ingredients sourced from land and sea.
Paper Moon serves Italian cuisine in an elevated setting overlooking the Atlantic, while its rooftop environment supports sunset dining and social occasions.
Vino offers a more intimate experience centred on five- and seven-course tasting menus developed by the executive chef. Wine pairings and a carefully selected cellar make the venue an important platform for Ciuccio’s culinary creativity.
Meanwhile, SIP @ WET delivers poolside food and refreshments, AIR combines Mediterranean bites with clifftop views and music, and W Lounge provides a lively setting for Portuguese-inspired plates and drinks.
Together, these venues allow the executive chef to serve guests throughout the day while balancing destination dining, casual luxury and nightlife.
Sustainable Sourcing Supports Modern Luxury
Ciuccio’s commitment to sustainable sourcing adds another dimension to W Algarve’s dining strategy.
Responsible ingredient selection can strengthen relationships with regional producers, reduce unnecessary transport and encourage menus based on natural seasonality. It can also provide travellers with greater insight into the Algarve’s fishing, farming and artisanal traditions.
For the local tourism economy, this approach can direct more hospitality spending towards nearby businesses and suppliers. It may also help strengthen the Algarve’s identity as a culinary destination alongside its established reputation for beaches, golf and luxury resorts.
Seasonal menus, chef-led experiences and special dining events could give returning visitors new reasons to revisit the property while attracting local residents and travellers staying elsewhere in the region.
Culinary Leadership Strengthens the Resort Experience
Food and beverage play an increasingly important role in how luxury travellers select hotels and destinations.
At W Algarve, Ciuccio’s responsibilities will extend beyond individual dishes. He will guide culinary teams, maintain consistency across venues and ensure that restaurant experiences reflect the energetic identity of the W Hotels brand.
His appointment combines familiarity with the brand and broad international experience with a clear appreciation for local produce.
With Andrea Ciuccio leading its kitchens, W Algarve is positioned to deepen its connection with Portugal’s southern coast while delivering creative Mediterranean dining across every stage of the guest experience.
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