Getting to know you – Ruben Teixeira

Ruben has been working in kitchens since 1998, he started by working in French and Italian cuisine and one of his particular highlights has been working at the famous Clos Maggiore in Covent Garden. He shook things up in 2003 by moving into the kitchens at the BBC where he regularly changed sections. This gave him a really broad understanding of how to approach different cuisines. He didn’t particularly study to be a chef, he’s learnt what he knows on the job.


What meal would you cook to impress?

A nice steak with grilled asparagus and roast potatoes but if I’m really pushing the boat out I’d swap the roasties for some cheesy mash.


Favourite meal?

When you’re a chef you pretty much eat everything and are constantly trying new things so I find I don’t particularly hold onto anything as my absolute favourite.


What food can you not stand?

Jellied eels. (We would have to agree there, even the thought of the texture gives us the heebie-jeebies)


How would you describe your cooking style?

I use a lot of spices, I like my food to be very flavourful. And garlic…I put it in almost everything!


Why did you want to get involved in Great City Chefs?

It’s all about experience for me, you can get so stuck in your day-to-day jobs and cooking the same menus. It’s good to push yourself to try something new and to be a bit creative and think outside of the box.


Who would be your ideal dinner guest?

It would have to be Diego Maradona, who according to our extensive Google research, is apparently the best footballer that’s ever lived. I’m such a big fan of his and I think he’s the best football player.