Chef Miguel Teixeira

Born in the North and a proud man from Porto, he began his training in 2000 by entering Escola de Hotelaria e Turismo da Feira where he studied cuisine and pastry for 3 years.

But that was not enough for him, and since cuisine means a lot more than just cooking, he graduated in Hotel Management at the Escola de Hotelaria do Porto, never steering away from his passion for cooking.

Professionally, he soon fell in love with the complicated and sometimes “chaotic” world of Hospitality and Catering.

While in Northern Portugal, he integrated Heitor de Melo’s team, working at the restaurant “O Comercial” at the Palácio da Bolsa and the Restaurante da Marina, among others.

In 2005, he would head towards the South to became a part of the Vila Galé Hotéis’ team, working at Vila Galé Praia, Vila Galé Náutico, until he managed his biggest endeavour so far with the opening of Vila Galé Lagos.

Outside Portugal, he worked at the Mercure Sheffield St. Paul’s Hotel and Spa.

Afterwards, he would return to Algarve to become part of CS Hotels Golf & Resorts’ team.
Since 2013, he took upon the role of Executive Chef at Vidamar Resort Algarve, and right now he serves as the Executive Chef for the Vidamar Group in Algarve and Madeira.

While in Northern Portugal, he integrated Heitor de Melo’s team, working at the restaurant “O Comercial” at the Palácio da Bolsa and the Restaurante da Marina, among others.

In 2005, he would head towards the South to became a part of the Vila Galé Hotéis’ team, working at Vila Galé Praia, Vila Galé Náutico, until he managed his biggest endeavour so far with the opening of Vila Galé Lagos.

Outside Portugal, he worked at the Mercure Sheffield St. Paul’s Hotel and Spa.

Afterwards, he would return to Algarve to become part of CS Hotels Golf & Resorts’ team.
Since 2013, he took upon the role of Executive Chef at Vidamar Resort Algarve, and right now he serves as the Executive Chef for the Vidamar Group in Algarve and Madeira.

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