Carlos Teixeira*

Teilnahmen am Rheingau Gourmet & Wein Festival

2024

Carlos Teixeira began his cooking career at the age of 14 attending the School of Hospitality and Tourism of Lisbon, where he completed two internships. After finishing the course, he enrolled on to the Food Production in Catering degree at the Estoril Hotel and Catering College (ESHTE), where he had the opportunity to work as a trainee under Henrique Mouro, at Assinatura Restaurant, and, in his final year, at the 5-star Claris Hotel in Barcelona. On concluding his degree, he began to work first at the Grémio Literário, before moving on to Rota das Sedas, in Lisbon. He moved to London in 2014, where he worked for a year and completed an internship at Clove Club (1 Michelin star). Back in Portugal, he worked at Herdade do Esporão Restaurant, where he spent 2 years as Sous-chef, and in 2018 he was invited to take over the leadership of the kitchen. In 2019, Carlos completed an internship at Nolla in Finland, a world reference in zero waste, and the following year he completed another internship, this time at Blue Hill at Stone Barns, a farm-to-table restaurant with 2 Michelin stars in New York, recognised worldwide for its eco-friendly and low-waste practices. Herdade do Esporão Restaurant, led by Carlos, was awarded one Michelin star and one Michelin Green star at the end of 2021. The restaurant offers a cuisine that is based on seasonality, respect for the product and nature with zero waste. "We cook with locally grown seasonal products, the vast majority of which are from the Alentejo, our own vegetable garden or are produced on our farm (lamb, pork, grapes, olives, apples etc). Our aim is to become self-sufficient in energy thanks to renewable sources."— Carlos Teixeira

Carlos Teixeira beim RG&WF 2024

• Samstag, 02. März 2024 | Carlos Teixeira* - Iberische Spezialitäten: Portugal & Spanien Ramos Pinto / Roda / Aalto / Bassermann-Jordan / Wegeler