Carlos Teixeira began his gastronomical journey at the Escola de Hotelaria e Turismo de Lisboa (Hotel and Tourism School of Lisbon), at the age of 14. After finishing the course, he entered the Food Production in Catering course at ESHTE, where he had the opportunity to intern with Henrique Mouro at the restaurant Assinatura and, in his final year, at the Hotel Claris (5 stars), in Barcelona.

When he completed his degree, he worked at the Grémio Literário and then Rota das Sedas, in Lisbon. In 2014 he moved to London for an internship at the Clove Club (1 Michelin Star). He returned to Portugal to work at the Herdade do Esporão restaurant as Sous-chef, and in 2018 he was invited to lead the kitchen. In recent years, he interned at Nolla, in Finland, a global leader in zero waste, and at Blue Hill, a farm-to-table restaurant in Stone Barns (USA), recognised worldwide for its eco-friendly and low-waste practices, with two Michelin stars.

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