Global Flavors at COMO Parrot Cay

A Culinary Journey Across Continents to COMO Parrot Cay overview

Chef Emmanuel Teixera heads up the kitchens at COMO Parrot Cay in the Turks and Caicos. Here, he shares how a global perspective has shaped his ever-changing menus.

Important details from the source

• Emmanuel Teixeira is Executive Chef at COMO Parrot Cay in the Turks and Caicos.
• He has over 12 years of experience in fine dining, including Michelin-starred establishments.
• At COMO Parrot Cay, he brings an innovative meld of Mediterranean and South American cuisine, infused with Asian influences.
• My family is Portuguese, but I grew up in Venezuela.
• Food is a very important part of our culture.
• I remember spending summers collecting grapes and the sharp scent as we crushed them underfoot, the juice staining our heels as we made wine the old-fashioned way.
• Family life was all about good wine and great food.
• When I was 17 we moved back to Portugal, and my journey with food really began.
• A friend offered me a job in a kitchen, and I was bowled over by the bustle and excitement; the chaos thrilled me.
• I bounced between Spain, France and Portugal, but it was my time in London that really made me a chef.

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