Daniel Raposo is the new executive chef at the Glass Terrace restaurant, as well as the author of the new summer menu at the Sheraton Cascais Resort, located in the heart of Quinta da Marinha, in Cascais, with lighter and fresher options.
The 34-year-old professional will lead the team at the Glass Terrace restaurant and the Flow Pool Bar (the resort’s poolside bar), having designed a new menu, just in time to welcome the warm season.
Born in Lisbon, Daniel Raposo began his professional career with an internship at the Penha Longa hotel, having worked in the kitchens of the Hotel Miragem, in Cascais, at L’And Vineyards, in Montemor-o-Novo, at the Fortaleza do Guincho restaurant, among others. Before taking charge of the kitchen at the Sheraton Cascais Resort, this young chef was already part of the Food&Beverage team at United Investments Portugal, working as head chef at the Pine Cliffs Resort, in Albufeira.
To mark his arrival at the resort of Cascais, the chef introduced some novelties to the Glass Terrace menu, focusing on fresher dishes, such as Corvina Ceviche, a selection of Bowls – salmon, falafel, or smoked tofu, among others. Fresh Fish from the Lota, ideal for grilling, is also part of the menu, as well as lighter options to enjoy between dips in the pool, such as the Avocado Toast or the Vegan Wrap.