The people who make Gandum (and why it feels that way)

A place does not function on its own. There are well-designed, well-located, well-thought-out hotels. And then there are hotels that work. The difference is rarely in the building. It is in the people.

At Gandum, this idea was never abstract. From the outset, it was clear that if the project failed to take care of those who work here, it would fail in everything else. There can be no sustainability in a place that thrives on the invisible exhaustion of its people.

Leading an inhabited place

João and Martina never removed themselves from the operation. Gandum is not a "delegated" project. It is a place that is closely monitored, with decisions made on the ground and responsibility taken when something goes wrong.

This presence is not for control. It is for alignment. To ensure that the initial vision—to create a comfortable, honest, and humane place—is not lost in the routine.

The operation as daily care

As Resident Manager, Patrícia is the linchpin that keeps Gandum running smoothly on a daily basis. She is not a distant manager, but a constant presence, capable of connecting operations, staff, and guests with precision and attention.

Here, the operation is not a machine. It is an organism. And it needs someone who knows how to listen before correcting.

The first impression begins at reception

When you arrive at Gandum, you find people, not counters. The reception team knows the place, the rhythm, the most frequently asked questions, and the necessary silences. They know when to explain and when to simply let things be. Comfort begins there: in the feeling that someone has noticed who has arrived, and not just that someone has arrived.

Cleaning as a form of respect

Reviews often mention cleanliness. This is no coincidence. Housekeeping at Gandum is neither invisible nor secondary. It is valued, organized, and respected. There is care, method, and pride in a job well done. The housekeeper is not there to supervise, but to ensure consistency and good working conditions.

When a room is well cared for, you can feel it. And you can feel it because time and attention were devoted to doing so.

Cooking is working with limits

In the kitchen, led by chef Miguel Araújo, sustainability is no longer just a concept but part of daily practice. Cooking with seasonal produce from known producers and using unprocessed ingredients requires more planning and creativity. It also requires a team that understands the reasoning behind the choices.

Here, the kitchen does not operate on autopilot. It operates in dialogue with the region, with the team, and with those who sit at the table.

Hosting at the table is part of the experience

In the dining room, the service is not staged. It is attentive, present, without excess. There is room for conversation, humor, and reading the moment. It is not about formality, but sensitivity.

Being a good host isn't about following a script. It's about understanding who you're dealing with.

The invisible work that sustains everything

There are also those who rarely appear in photographs: maintenance staff. They ensure that the water flows, that the power works, that the building remains alive. At Gandum, this work is recognized as essential, not as behind-the-scenes.

Without it, nothing happens.

A project made up of real people

Gandum doesn't work because it has a good idea. It works because it is made by people who identify with the place where they work. People who live nearby, who know the area, who are proud of what they do.

This can be seen in the way the space is cared for, in the way requests are responded to, in the way problems are solved.

It's not marketing. It's a consequence.