Millennium Park | Chicago
Homestead on the Roof / West Town Bakery
Teixeira was honored as one of 2014 Zagat's "30 Under 30" -- a list of 30 "gastronomic game changers" in Chicago that are under the age of 30.
Teixeira was featured in an article by the Chicago Tribune's Phil Vettel as one of the five "Under-the-radar pastry chefs whose names you ought to know" in September 2013.
At West Town Bakery, Teixeira created the "Doughssant" -- his version of the popular NYC "cronut" craze --in filled long john form that became a hit in Chicago.
Teixeira’s “Beer & Pretzel” donut from West Town Bakery took first place at Chicago’s inaugural Donut Fest in 2014 and repeated as the first place finisher in 2015 at Donut Fest with his blueberry-lemon doughssant. Teixeira’s cupcakes at West Town Bakery earned him the “Best Cupcakes In Chicago” nod from CitySearch in 2013 as well.
Teixeira also reworked versions of Chicago's iconic and caustic candies like the Baby Ruth, Butterfinger, Andes Mints, Dots, Cracker Jacks, and more at West Town Bakery.
Teixeira took over as the executive pastry chef at the revamped Homestead On The Roof restaurant that relaunched in spring of 2013 and created the restaurant's top selling item – his take on a bread basket – along with composed cheese courses and desserts that rotate seasonally.
Homestead was named a “Top 100 Fit for Foodies Restaurants in America” by OpenTable, named one of the “10 Best New American Restaurants In Chicago” by OpenTable, and has been named one of the best rooftop/outdoor restaurants in Chicago by multiple media outlets including the Chicago Tribune.
Teixeira also creates classic desserts with an upscale twist for The Berkshire Room — the craft cocktail lounge inside the ACME Hotel Company in River North — which opened in June 2013. The Berkshire Room has been named one of the best bars in Chicago and America by multiple media outlets.
Prior to joining The Fifty/50 Restaurant Group, Teixeira spent the previous 27 months as the pastry chef de partie at four-star dining landmark Sixteen in the Trump International Hotel & Tower Chicago. Teixeira primarily worked on plated desserts while at Sixteen and also spent time doing pastry work for the hotel’s other facets including The Terrace at Trump, Rebar, and in-room dining.
Immediately prior to his time at Sixteen, Teixeira received his bachelor’s degree from Culinary Institute of America in New York in 2010. Before earning his bachelor’s, Teixeira spent two years as a fellow/teaching assistant at the Culinary Institute of America – splitting his time between the bread and pastry departments.
Teixeira completed coursework at the Retail Bakers of America in 2007 and was the youngest certified baker in the country at the time. After graduating from high school in Fall River, Massachusetts, Teixeira enrolled in Culinary Institute of America and received his associate degree from there in 2007.