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our

clients

FN hotelaria has the privilege of having in its portfolio projects developed for the biggest hotel and restaurant brands and for prestigious chefs, among many other companies and organizations from the most varied sectors that entrusted us with the execution of their projects.

+2000
clients trust FN for their projects
12
countries with projects developed by FN

our clients

the biggest hotel and restaurant brands

Joachim Hartl

General Manager | Conrad Algarve

We were looking for new companies in the market and we found FN hotelaria, which was recommended to us, and we found that in terms of quality of the offer, and taking into account Hilton’s standards, they would be good partners to complete this project. [...] First of all, I think they were very professional. [...] This process was very smooth and from that perspective, I am very satisfied with the work they did.

Carlos Lima

Escola Hotelaria e Turismo de Cabo Verde

[...] super competent provision, from the conception / articulation of the space / equipment valence, to the contest, shipping, delivery and installation on site by your super team. Everything received in accordance and training given. Everything was beautiful and functional and will certainly make a fantastic contribution to training in the food service area on Ilha do Sal.

António Trindade

President | PortoBay Hotels & Resorts

In the first place the attitude, all of it revealing the credibility of the man who is ahead of the company. Second, a technical response that the group has given in terms of supplies and maintenance to its hotel partners, in this case, PortoBay. And third, the capacity to monitor the innovation of the hospitality sector worldwide.

Reto Mathis

President | Saint Moritz Gourmet Festival

I fully agree that, on paper, everything looks perfect and that is quite utopian to think that we will find this kind of partners!

'The exception proves the rule' and FN hotelaria, directed by João Abel de Freitas, is one of those exceptions! Excellent quality, reliable and courteous service is their motto and brand image. Neither he would settle for less - and this is the secret of his success!!!!

Pedro Cardoso

Manager | Solar dos Presuntos

Nowadays, when buying for a restaurant we have to trust not only in the piece, but mainly in the person who will deliver that piece and we have to
know that when we need something we just need to make a phone call and we have the problem solved. [...] assistance is the key.

Filipe Carvalho

Executive Chef | Fifty Seconds by Martin Berasategui

[...] without you and the conditions you provide us, both in setting up kitchens, as well as in monitoring and advising, it would not be possible [to achieve Michelin stars].

Miguel Guedes de Sousa

Partner & CEO | JNcQUOI, Amorim Luxury

“[...] congratulations to all for the magnificent work done so far! [...] The house is full daily, the customers are happy, there are improvements happening every day! We are on the right track.

I leave my personal thanks to everyone and it is an honour to have you all on board in this unique lifestyle experience [...].

Alexandre Silva

Chef and Owner | Loco

A kitchen must be practical [...] and a kitchen that is prepared for rapid wear and tear. In other words, after a month, it cannot have technical problems. And for me, when I thought of the kitchen for [Mercado da Ribeira], I tried to put in 30 m2 everything that was necessary in a kitchen sometimes with 200 and 300 m2.

Pedro Cardoso

Manager | Solar dos Presuntos

Inside a restaurant the kitchen is the most important thing [...] and therefore the kitchen has to be shaped by the chef’s hand and we have to give our chef everything he wants to execute quickly and correctly all his work.

Bruno Freitas

Member of the Board | Savoy Signature

Being a company from Madeira has helped and has made the decision prevail, obviously due to the know-how, experience, proximity [...] not only during the execution phase, but essentially after the execution, which is during the technical support, installation and monitoring phase.

Dionísio Pestana

President | Pestana Hotel Group

The main advantage of this partnership is each one being able to develop their business benefiting from the specific partner's know-how. Thus [...] all companies involved in the partnership benefit. It is in this context that Pestana Group, in what the construction of new units or the remodeling of existing ones is concerned, privileges the partnership with FN hotelaria in their area of expertise, that the relationship over the years has been consolidating.

João Espírito Santo

Chef | PortoBay Hotels & Resorts

The professional kitchen is designed for a constant production, of many hours. It has to be robust [...] and above all, at the present time, have some sophistication, and some cutting-edge technology. Because one of the great ‘nightmares’ of chefs is not achieving the consistency that everyone asks for.

And nowadays any well thought out, well designed and well equipped kitchen gives us that comfort and security.

Alexandre Silva

Chef and Owner | Loco

FN hotelaria showed me a world that I thought didn’t exist, which is this professional world of the technical sector. [...] This was the first space for which I hired them [...]. In the meantime, we are already opening another space and [...] I will never work with anyone in my life other than FN hotelaria. Why? Because, despite being in Madeira, they are able to do things that companies that are here on the continent cannot do: they provide assistance; they have a commercial department that, as I use to say, works a lot with their heart; they are my friends.

Reto Mathis

President | Saint Moritz Gourmet Festival

With its products, services and assistance, a successful partner not only helps us to fulfill the wishes and growing expectations of our guests but, more importantly, it is our 'personal trainer' and coach who supports our business with solutions, products and proposals tailored to our needs.

José Botelho

Chef | Conrad Algarve

[...] a kitchen that is very well structured, very well organized, was very well ‘cooked’ in terms of the material we have available. [...] It is very easy for people to work.

Miguel Castro Silva

Chef

I have known FN hotelaria for a few years and I have resorted [...] to their service and expertise. The experience could not be better, not only for the commitment and professionalism with which they are committed, but also for their education and acquaintanceship. Clearly a bet for the future.

Miguel Simões de Almeida

CEO | AlmaLusa Hotels

They do not leave any doubt in terms of competence, seriousness and credibility in their way of working with any organization. We were very pleased, at all stages of their intervention, and AlmaLusa Hotels will return to work with FN hotelaria in the future and we have even recommended them to many organizations.

The fact that they are in Madeira has no influence on their performance or in the quality of their technical assistance. [...] I know they are having a lot of success and I know that the prudent and sustainable way they are working will bring very concrete results.

António Trindade

President | PortoBay Hotels & Resorts

FN hotelaria has known how to be, how to prospect enough to keep up with innovation in the world of hotel equipment, and these are basically the reasons why I have to praise the collaboration between PortoBay and FN hotelaria.

António Bóia

Chef

Professionalism, responsibility, quality, commitment and a vast team of professionals in all areas which always presents a solution to the client's difficulties. [...] better it was difficult.

[...] When you have the opportunity to know and work with FN hotelaria, feel closely the solutions and quality standards available, why change?
[...] FN hotelaria can be more efficient and faster than many companies of its kind on the continent. 

our portfolio

clients who trust us