Carlos Teixeira began cooking at 14 in Lisbon, trained through internships and formal studies, then refined his craft under Henrique Mouro at Assinatura and at Barcelona’s five-star Claris Hotel later.
Upon completing his studies, he worked at the Grémio Literário and then at Rota das Sedas in Lisbon. In 2014, he moved to London for a year of work and training at the acclaimed Clove Club. Returning to Portugal, he joined the team at Herdade do Esporão Restaurant, spending two years as Sous-chef before being invited to lead the kitchen in 2018.
Carlos continued expanding his expertise with influential internships, including Nolla in Finland, a global pioneer in zero-waste dining, and Blue Hill at Stone Barns in New York, renowned for its farm-to-table and sustainable practices.
Under his leadership, Herdade do Esporão Restaurant has received multiple prestigious distinctions. His cuisine focuses on seasonality, respect for the product, nature, and a commitment to zero waste.
