
Pedro Almeida
Executive Chef Pedro Almeida oversees all aspects of the The Ritz-Carlton, Portland's world-class food and beverage program. He brings over 20 years of global culinary excellence to the role, where he serves as the visionary behind the American, Pacific Northwest-inspired menu of Bellpine. He is known for his innovative and refined approach to cuisine, as well as his focus on elevating traditional dishes with modern techniques and a deep appreciation for local, seasonal ingredients.
Prior to joining Bellpine and The Ritz-Carlton, Portland, Chef Almeida spent over 10 years working at Penha Longa Resort, the acclaimed Ritz-Carlton property located in Sintra, Portugal. Most recently, he served as Executive Chef, overseeing the hotel's culinary program, which included nine restaurants, three of which have been awarded Michelin stars, a team of over 100 culinary professionals, as well as banquet operations. He also served as head chef of Midori, which under his leadership and vision, became the first Michelin-starred Japanese restaurant in Portugal.
Chef Almeida's gastronomic career began at the 3-Michelin star restaurant, Can Fabes in Sant Celoni, Spain. In his role at Can Fabes, he was responsible for the execution and preparation of the menu's food items. He notes this experience as the technical foundation for the fine dining expertise he brings to his work today. Chef Pedro Almeida is a distinguished culinary talent whose career is marked by a blend of innovation and a deep respect for traditional techniques. His work is characterized by a commitment to using high-quality, locally-sourced ingredients to create dishes that are both visually stunning and rich in flavor.