Miguel Teixeira
With over 20 years in the kitchen, Miguel Teixeira continues to bring the same energy, humility, and passion that have driven him since the very beginning. Known for his transparent approach and strong leadership, this Portuguese chef has built his career on learning and collaboration. From his early days at the restaurant of the Fundação Serralves to his role as Executive Chef at Corinthia Lisbon, and now as Corporate Chef for the Corinthia group, Miguel has forged a remarkable career, leaving a lasting impression on every project.
In this interview, we delve into the new challenges he faces within the company, and reflect on the values and experiences that have shaped his career. We also talk about how he balances his new responsibilities with managing the two restaurants he created at Corinthia Lisbon—Erva and Soul Garden. Miguel Teixeira shares how he blends his roots, his love of travel, and his creative vision to deliver unforgettable dining experiences.
With over 20 years of experience in the kitchen, you recently took on the role of Corporate Chef at a rapidly expanding luxury hotel group. How would you describe your professional journey so far, and what does this new position mean to you?
This role represents the fulfilment of a lifelong goal—one that I have worked tirelessly to achieve. Over the past 20 years, my career has been defined by total dedication and countless sacrifices, such as spending the Christmas period away from family and friends. It is a profession where we strive to create moments of joy for others, often at the expense of our own. Along the way, I have faced challenges that have shaped me, and learned invaluable lessons. This position is, without a doubt, a recognition of the effort, passion, and commitment I have always invested in my career.
Every experience, every mistake, and every success has been a building block in my journey. Today, I feel fulfilled—but not complacent. On the contrary, I am more motivated than ever to keep growing, to inspire teams, to innovate, and to turn ideas into unique concepts. And I do all of this with the same love and respect for cuisine that has been my greatest passion and driving force from the very beginning.
How do you balance your new role as Corporate Executive Chef with managing the two restaurants you created in Lisbon, Erva and Soul Garden?
It’s not easy, but the key lies in having a trusted team. I have the privilege of working with exceptional leaders who oversee the daily operations. I trust and delegate to the right people, but I also make a point of staying closely connected, actively participating in strategic decisions and closely following the restaurants’ development, even from afar.
Every visit to Lisbon is a valuable opportunity to reinforce harmony, inspire the teams, and ensure that we continue to innovate and exceed expectations. At the same time, my new role provides a broader perspective, which I strategically apply to the restaurants, ensuring they remain competitive, dynamic, and aligned with the demands of an ever-evolving market.
The group is undergoing significant global expansion. How do you tailor the gastronomic experience to maintain a high standard of excellence while respecting the cultural characteristics of each destination?
The key lies in balancing consistency and authenticity. We ensure high standards of quality and service across all properties while adapting menus and concepts to local influences and characteristics. We work closely with regional producers, integrating local ingredients to create experiences that blend luxury with a strong cultural identity.
Additionally, we establish strategic partnerships with local chefs who enhance and diversify what we offer. In Brussels, for example, we collaborate with renowned chefs David Martin and Christophe Hardiquest—prominent figures in Belgian gastronomy—to further improve the experience for our guests.
How do you balance quality standardisation with the personalisation of the gastronomic experience in each hotel?
The key is to set clear standards for ingredient quality, presentation, and service while maintaining the flexibility to incorporate local elements. While excellence in service remains non-negotiable, dishes can be adjusted to reflect cultural expectations, and highlight regional ingredients, ensuring an experience that harmonises authenticity and consistency with the brand’s values.
This approach not only preserves the identity of each destination but also grants creative freedom to the chefs, allowing them to innovate and develop unique, personalised menus that enrich the overall gastronomic experience.
In your opinion, what role does gastronomy play in delivering a luxury experience that stands out in the hotel market?
Gastronomy is at the heart of the luxury experience. Beyond offering high-quality food, it’s about creating unique and memorable moments. A beautifully presented dish, impeccable service, and a carefully designed ambiance have the power to transform a stay into something truly unforgettable.
In the hotel industry, gastronomy is one of the key differentiating factors. Every hotel offers rooms, but only a select few have restaurants and bars that provide genuinely unique experiences. At Corinthia, gastronomy is a central element of each project, as seen in our Bucharest hotel, where luxury is seamlessly integrated with three distinct dining spaces, each designed to surprise and delight our guests.
What new challenges are you currently facing within the company, and how do you plan to overcome them?
The biggest challenge is the shortage of skilled labour, a reality that affects the entire industry. Without well-trained teams, it becomes more difficult to ensure the consistency, quality, and luxury experience that our guests expect. To tackle this issue, we are investing heavily in internal training and talent development through effective and targeted training programmes.
At the same time, we are committed to creating a more attractive and motivating work environment—one that not only inspires employees to stay with us but also attracts new talent eager to be part of our team.
After more than two decades, what continues to motivate you and help you grow as a chef?
The daily chaos of the restaurant and hospitality world is both challenging and fascinating. There are days when the difficulties make me question everything, but as soon as a new day begins, I feel reinvigorated and filled with passion for what I do. It’s that contrast, that intensity, that keeps me motivated and deeply connected to what I love doing.
If you could go back to the beginning, what advice would you give to the Miguel who was just starting out?
"Are you sure you really want this?" (laughs). Honestly, the advice would be simple: cherish every moment, even the most challenging ones, because it’s in those moments that we grow the most. Mistakes are inevitable and essential—if you don’t make mistakes, you’re simply not doing anything.
I would also tell him to always listen, whether it’s an experienced mentor or a young person with fresh ideas, because the best inspiration can come from the most unexpected places. And above all, never lose the sparkle in your eyes or the enthusiasm of someone stepping into a kitchen for the first time. It’s that passion that opens doors, inspires others, and keeps the magic alive.
To finish – How do you see the future of the restaurant industry?
I see a future where sustainability and authenticity become increasingly central. People are no longer just looking for good food and service; they want experiences with a greater purpose. Respect for local products, reducing waste, and ethical practices will undoubtedly be key trends.
Technology will play an increasing role, especially in efficiency and personalisation, but I believe human touch will always be irreplaceable. In the end, the true essence of gastronomy remains the same: creating memories, connecting people, and telling tales around the table, where each dish has a story to tell.
