HOST Douro Hospitality Event 2026 Puts People at the Heart of the Future

HOST Douro Hospitality Event 2026 has closed its second edition in Portugal's Douro Valley. Food, wine and tourism professionals gathered in Castedo, in the municipality of Alijó. The two day event explored the future of hospitality. Much of the talk focused on AI. Yet organisers and speakers stressed that people still matter most.

HOST Douro Hospitality Event 2026 Takes the Conversation Into the Region

CIM Douro, the collective of the region's municipalities, organised the event. It took place at the Centro Interpretativo D'Olival ao Azeite D'Ouro. Chefs, sommeliers, AI researchers and wine tourism specialists attended from Portugal and abroad. Students came from the Polytechnic University of Viseu, the Douro School of Hospitality and Tourism and vocational schools in Moimenta and Rodo. Around 20 local producers and partners showcased products or hosted parts of the programme. The event also highlighted Douro Valley Wine Tourism as a key regional strength.

João Gonçalves, President of the Comunidade Intermunicipal do Douro, said the format had changed. The team took it out into the region. More than 250 participants experienced local projects first hand. He wants a conversation with many voices that begins on the HOST stage and resonates across the Douro. He said the region's future lies in sustainability and diversity. He also wants to protect the quality of Port and DOC Douro wines.

Speakers Bring Global Views on Hospitality

Experts shared views from around the world. Michelle Schneider travelled from Brazil to discuss the future of work. Chef João Rodrigues spoke about Projecto Matéria. This non profit database maps and promotes small, family owned and ethical Portuguese food producers. Carlos León of Grupo Aponiente and Eduardo Bastos of Aman also took the stage.

Luis Baselga, sommelier at the Michelin starred Smoked Room, shared wine insights. Björn Kjellberg of Stockholm bar Röda Huset spoke too. António Roquette of Esporão joined them. Katherina Cordás and Ivan Ralston of TUJU in São Paulo completed the lineup. TUJU holds three Michelin stars.

Outdoor Lunches Showcase Local Produce

Lunches were served outdoors at the Centro Interpretativo. Chefs Luís Guedes, Óscar Geadas, José Gomes, Milton Ferreira, Rui Paula and Vasco Coelho Santos led the meals. Their teams worked alongside regional wine producers. Together they presented local produce. Guests tasted the Douro through its food and wine.

Hospitality Scholarships Invest in Local Talent

Four scholarships went to the Basque Culinary Centre. Ticket sales from the first edition funded them. They went to standout students from vocational schools in the region. Organisers said that making the Douro an international benchmark depends on investing in its people. This commitment shows how the event supports young professionals.

Why HOST Douro Puts People First

Miguel Santos, executive secretary of CIM Douro, said the project has moved beyond tourism, hotels or restaurants. He called it a space to think about the future of hospitality. He added that it looks at how trends can serve regions, businesses and people. The role of regions in shaping that future is central to the event.

Readers can find more restaurant news on our site. To learn more about the event, visit the official HOST Douro website. Stay tuned for future editions.