His adventure as a cook started ate the age of sixteen in a restaurant owned by his uncle. In the early 80’s he moved to Rio de Janeiro and started working in the mining business, which lasted few months before he decides to become Chef. Miguel started working with Chef Claude Troisgros, and later with some other well-known chefs such as Gaston Lenôtre and Alain Jacob in Sheraton and Rio Palace.
A few years later he decides to emancipate and pursues his own professional life. At the age of twenty-three he opens his first restaurant, Adamastor, in Búzios, coastline of Rio de Janeiro, and starts his journey of discoveries and reinvention of himself as a Chef.