An appetite for hospitality
Hospitality is a challenging industry, where working hours stretch into the night, and dedication goes above and beyond the norm.
This is the world that Gonçalo Narciso, General Manager of the Bela Vista Hotel & Spa in Praia da Rocha, was destined to embrace. In a candid conversation with Essential, the manager shared his experiences and insights on what it takes to thrive in luxury hospitality.
Maestro of the 80-strong orchestra responsible for the boutique hotel, he is also the Iberian delegate for the esteemed Relais & Châteaux association, of which the Bela Vista is a member.
This exclusive role involves liaising with all member hotels in his territories (13 in Portugal and 23 in Spain), representing them at the headquarters in Paris, and prospecting for new members; “family-owned, from historic to more contemporary hotels, but all with personality, authenticity and soul”, he explains, before delving into the long road he took to get this far.
Sitting in the hotel’s eclectic bar, he tells us he got his first taste of luxury hospitality at the age of 15, when he got a job selling ice cream on the beach of the Alfamar Beach & Sport Resort in Albufeira. “I wanted to see things, I wanted to work, I wanted to have my own money and do my own thing,” recalls Gonçalo. “This makes us super independent, dynamic, and proactive.”
This unique zest for life fuelled his pursuit of a career in a challenging industry. He dove right in, taking a culinary course at the Algarve’s Hotel & Tourism School whilst still working at the hotel in Albufeira.
He remembers: “I studied during the day and would return to the hotel bar in the evening. That’s where I excelled; I really enjoyed interacting with the clients.”
Like all service professions, you must start from the bottom to learn the ropes. “We have to make it happen. I never lowered my head. I rolled up my sleeves and did what needed to be done. I’ve never been afraid of anything, least of all work, which I enjoy. I am eager to learn.”
Gonçalo worked his way up, starting as an intern at the luxurious Grande Real Santa Eulália Resort & Hotel Spa, and was later poached by the Tivoli Victoria (now Anantara) to become a butler.
Here, he was trained by peers from the London Butler Academy and had to be available for his VIP clients around the clock, which he assures provided him with substantial experience in business operations.
His biggest break came in 2011 when he received a call from the director of the Bela Vista Hotel, offering him a position as Sales Director and Assistant General Manager. “It was one of those offers you can’t refuse,” stresses Gonçalo. Little did he know then that the director would leave shortly after.
“The hotel owners, the Proença de Carvalho family, asked me if I could hold the fort until they found someone to replace him.” However, things evolved organically, and thanks to his impressive experience and dedication, he was made Director of Operations, at just 29.
Besides hunger for the job, vision and a continuous drive to innovate are essential for remaining relevant in the hospitality industry, and that is one quality this young director possesses abundantly.
Since his arrival in Praia da Rocha, Gonçalo had ambitious plans for Bela Vista: “The [hotel] was not designed or envisioned to be what it is today. It was meant to be a great product, a five-star hotel, but the emphasis was not on having a Michelin restaurant or its current positioning.”
Dating back to 1934 and believed to be the oldest hotel in the Algarve, he recognised the incredible potential of this exquisite clifftop location.
He shared his ideas, which aimed to elevate Bela Vista into a higher luxury segment, and was given carte blanche to implement what he believed was best, including hiring a new chef. “I contacted João Oliveira, who was the sous chef at Vila Joya at that time. I wanted a young person who shared my philosophy, goals and mindset; when I spoke with João, he completely agreed with my vision.”
The aspiring Michelin chef started at Vista, the hotel’s restaurant, in January 2015. Two years later, he earned his first star.
“Today, we have been recognised by the 50 Best Discoveries, Best Chef Awards,” and more, proudly shares Gonçalo, adding that hiring João Oliveira “was one of the best decisions and contracts I’ve ever made. He helped me evolve; I helped him evolve, and we’ve grown together.”
After 14 years at Bela Vista, the general manager reflects: “I am not tired; I am not unmotivated. Quite the opposite. I have a lot to do here, much to think about, and many projects,” he reveals.
Many of which he undertakes during the hotel’s annual closure in December and January. He explains that this break not only allows the staff to spend time with their families over Christmas but also gives them time for renovations before the new season. “This year, we focused heavily on sustainability,” he says, pointing out the solar panels installed to heat the pool and the durable, heat-resistant deck made of ecological bamboo placed around the pool.
“Every year, we make improvements and investments to remain current and fresh. Not a year goes by without making enhancements,” concludes Gonçalo, whose attention to detail is razor-sharp and hunger to thrive is contagious.
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