Seminar Series of the School of Applied Sciences – Spring 2018 – 4. Seminar

Dear Students of the School of Applied Sciences,

You are kindly informed to welcome the General Manager of The Bodrum EDITION, Mr. Marc Matar and the Executive Chef, Mr. Jorge Costa as the guest speakers of the seminar series. The medium of instruction will be in English. Please comply with the expected “Dress Code.”

Date: Thursday, 12 April 2018
Time: 14:40-16:30
Place: AB-3 / Law Auditorium

Mr. Jorge Costa is part of a new generation of contemporary Portuguese Chefs working overseas.With a great focus on preserving the authenticity of the flavors, Mr. Jorge Costa’s kitchen is based on traditional cooking methods, with great respect for the products and the local environment, combined with elegant presentations. Mr. Jorge Costa’s journey on the culinary scene started at EBA, at the student city of Coimbra, where he graduated as a Chef. Led by a constant desire to explore local heritages and discover new products and food preparation approaches, he had his first international experience at the mythic Schweizerhof Bern in Switzerland. Subsequently, he moved to Ritz-Carlton Penha Longa Hotel, in Lisbon, where he was part of the debut team of the Catalan Chef Sergi Arola’s first restaurant in Portugal. His journey then continued in Dubai, where he played an instrumental role in the opening of the Armani Hotel, the very first hotel of the world-famous stylist Giorgio Armani. He took his first Chef de Cuisine role and led the opening of the world’s tallest restaurant awarded by the Guinness Book of World records, Atmosphere Burj Khalifa. His interest for and expertise in openings continued to grow, so Mr. Jorge Costa travelled to Asia to open the Conrad Hotel at the cosmopolitan city of Seoul. Mr. Jorge Costa returned to Europe to join the Swissôtel the Bosphorus, in Istanbul. Currently, he is working as the Executive Chef in The Bodrum EDITION, Bodrum, Turkey.  Mr. Jorge Costa, who speaks English, Portuguese, French and Spanish, is going to make a presentation about “New Generation of Food and Beverage Strategy and Partnerships” in the Seminar course.