Carlos Teixeira began his cooking career at the age of 14 at the School of Hospitality and Tourism of Lisbon, where he completed two internships. After finishing his course, he pursued a degree in Food Production in Catering at the Estoril Hotel and Catering College (ESHTE), training under Henrique Mouro at Assinatura Restaurant and later at the five-star Claris Hotel in Barcelona.
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.
